Crystal Shrimp Dumplings
Overview
I am learning to make shrimp dumplings again. I saw an expert on the Internet who makes shrimp dumplings so beautifully. The key is that his recipe is a little different from what I have seen before! The corn starch is replaced by tapioca starch, because I have made taro dumplings made with tapioca starch before, and they feel very good. I think this change will definitely improve the problem of the previous shrimp dumplings having no elasticity in the skin!
Tags
Ingredients
Steps
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Clean the shrimps
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Take half of the shrimp and make it into shrimp paste. Add cooking wine and salt to the other half of the whole shrimp and mix well
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Mix the shrimp paste and pork paste
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Add some cooking wine, ginger juice, salt and sugar, mix well and set aside
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Prepared starch powder and tapioca starch
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Sift 100 grams of starch powder and 10 grams of tapioca starch into a basin
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Add about 160 grams of boiling water and stir with chopsticks until there is no dry powder left and simmer for 5 minutes
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Knead the dough with your hands while it is hot. It will be very sticky at this time. While kneading, add another 20 grams of tapioca starch
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Add lard and continue kneading
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Knead until smooth dough, cover with a damp cloth and let rest for 10 minutes
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Take out a small piece of dough, roll it into a long strip, and pull it into small portions
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Take a small dough, roll it into a ball
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Add appropriate amount of shrimp stuffing to make a whole shrimp
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Push the shrimp dumpling skin with one hand, and pinch the pushed skin with the other hand to make it into folds
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After boiling water in the pot, steam the shrimp dumplings over medium heat for 5 minutes
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Homemade shrimp dumplings completed
