Crystal Shrimp Dumplings
Overview
How to cook Crystal Shrimp Dumplings at home
Tags
Ingredients
Steps
-
It is easier to peel live shrimps if they are frozen in the refrigerator for half an hour, remove the shrimp lines, and chop two-thirds into puree.
-
Leave one third of it, marinate with cooking wine, salt and for a while
-
Soak shredded ginger in a small amount of hot water
-
Pork stuffing is minced with chopped green onion, (I added some stuffing leftover from yesterday) I like it with a little fatter.
-
Mix the meat filling and shrimp together, stir in ginger juice, sugar, salt, and cooking wine, stir vigorously, and beat with disposable gloves for a few minutes. This filling will be better.
-
grams of starch powder, 30 grams of cornstarch, add a spoonful of salt and mix evenly.
-
The boiling water that has just been boiled must be boiling water. Use chopsticks to stir until there is no powder. Cover the lid and simmer for five minutes.
-
Add a spoonful of oil and knead into a smooth, non-sticky dough.
-
Divide into small doses of about 8 grams.
-
Try to use one surface only, and cover the other surfaces with plastic wrap to prevent them from drying out.
-
Wrap the shrimp stuffing, but put less stuffing, because the dough is not malleable, so it will not burst when cooked. You must also use cornstarch to make the dumplings, so that the dumplings will be crystal clear.
-
Boil water over high heat, then reduce heat to low and steam for five minutes. Carrot slices can be placed under the dumplings, or steamer paper can be used to facilitate removal.
