Shrimp Dumplings

Overview

Shrimp dumplings: a classic snack in Cantonese teahouses and restaurants. They are rich in content, crystal clear on the outside, and chewy in the mouth

Tags

• staple food
• pasta
• home cooking
• cantonese cuisine
• pregnant women
• breakfast
• dumplings
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• chengmian
• cooking wine
• corn starch
• lard
• pork
• boiling water
• ginger
• shrimp

Ingredients

Steps

1. 1 Take part of the shrimp and submerge it with ginger juice, salt and wine

2. 2 Take part of the whole shrimp and marinate it with ginger juice, cooking wine and salt

3. 3 Chop the remaining shrimp and pork (30% fat and 70% lean) into the filling, add minced ginger and salt to taste, stir clockwise to form glue

4. 4 Add boiling water to the noodles and stir until there is no powder, cover and simmer for 5 minutes

5. 5 Knead evenly, add lard and knead again, cover and let rest for 15 minutes

6. 6 Put the fillings and whole shrimps in and wrap them up

7. 7 Pour hot water into a pot and steam over medium heat for 7-8 minutes. Eat while hot