Crystal Shrimp Dumpling
Overview
Shrimp dumplings are a traditional delicacy in Guangdong teahouses and restaurants. Cantonese people drink tea without having a basket of shrimp dumplings. The best shrimp dumplings have skin as white as snow, as thin as paper, translucent, and the meat filling is faintly visible. They taste smooth, fresh, and tempting. The color is white and crystal clear, the dumplings are beautiful in shape, the skin is soft and the filling is delicious. I have made shrimp dumplings many times and tested them many times. I feel that adding tapioca flour will give the best effect and the taste is first-rate. The finished product is white, transparent and flexible. Nowadays, this ratio is used to make shrimp dumplings.
Tags
Ingredients
Steps
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Add the starch powder and tapioca starch to a larger bowl and mix well with the salt
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Add boiling water, stir while adding, until there is no dry powder left, cover and simmer for 5 minutes.
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Knead into a smooth dough, then add a little lard and knead until smooth. Wrap with cornstarch to prevent sticking
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Rinse the fresh shrimps, peel the shells and devein them, leave some whole ones, add salt, cooking wine and a little sugar and marinate for 15 minutes
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Wash the fat pork belly
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Chop the remaining shrimp into shrimp paste with the back of a knife, cut the pork into small cubes, then chop into minced meat and stir
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Add a little minced onion and ginger, add a little pepper, cooking wine, sugar and salt and mix well,
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Mixed fillings
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Take a small piece, roll it into a long strip, cut it into small sections, and roll it into thin slices. When rolling, add cornstarch to prevent sticking
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Put the fillings into the dumpling skin
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Add stuffing and shape into dumplings
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Wrapped dumplings
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After wrapping, put the carrot slices in the pot, add water to the pot and bring to a boil, add the wrapped dumplings, steam over high heat for 5 minutes and serve
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The steamed dumplings are crystal clear, smooth and fragrant
