150g finished surface

Raw flour100g

fresh shrimps

Pork forelegs

carrot

boiling water

Salt, chicken essence, sugar, sesame oil

Exercise:

The practice of shrimp dumpling stuffing:

1. Remove the head and shell of the fresh shrimp, pick out the intestinal mud, wash and control the water, and then cut into sections;

2. Dice pork;

3. Mix shrimp meat with pork, add salt, sugar, chicken essence and sesame oil and stir in one direction to make stuffing;

Shrimp dumplings and noodles method:

1. Mix cooked flour, raw flour and a little salt, stir with chopsticks while pouring boiling water, and knead into smooth dough by hand when the temperature drops to the level that can be operated by hand;

2. Knead the dough into strips, make a preparation with the same size as the dumpling skin, and roll it into dough;

3. Take a piece of dough, wrap it with stuffing (you can add a whole shrimp if you like shrimp), knead it into a jiaozi shape, and so on until the dough and stuffing are used up;

4. Wash and peel carrots, cut into thin slices of about 0.25 cm, put them under the jiaozi and put them in a steamer; Using carrots at the bottom can prevent jiaozi from sticking to the steamer. Eat it with carrots when you eat it. )

5. Put cold water on the pot, use medium and small fire, steam for 8 minutes after steaming.

Tips:

1, the shrimp should be cut into pieces, not chopped too much. In order to get a good taste, the shrimp meat, fat meat and lean meat in each jiaozi should be evenly matched when filling.

2. Don't use thin dough when rolling. Cover the rolled dough with a wet towel to prevent the dough from losing water and cracking.

3. The dough of crystal shrimp dumplings is easily broken. When wrapping, you should be light, not too heavy.

4, the flour is wheat starch, which can be bought on the dry powder shelf in the supermarket.