CRYSTAL SHRIMP DUMPLINGS RECIPES

Steps:

• Shrimp dumpling stuffing ingredients, shrimp, lean pork, carrots, ginger, chives, etc. are ready;
• Shrimp and prawn thread, wash and chop; wash and chop lean meat; peel and chop carrots; wash and chop chives and ginger separately;
• Add the chopped ingredients to the hoisin sauce, light soy sauce, olive oil, and salt to mix well;
• Crystal dumpling wrapper: prepare orange powder and starch;
• Add appropriate amount of boiling water, mix well, cover and simmer for five minutes, knead into a smooth dough;
• Knead the dough several times, and finally knead into long strips and divide them into even small balls.
• Roll out the small ball thin, just like the crystal dumpling skin;
• Put the marinated shrimp stuffing into the dumpling shape you like;
• Put the dumplings in the steamer;
• Boil the water in the pot, put the dumpling steamer into the steamer, and cover the lid;
• Steam for 10 minutes, the dumplings are cooked and crystal clear.

Steps:

• Add 10 grams of corn starch to 100 grams of noodles, add 2 grams of salt, add a little bit of boiling water and stir until it becomes flocculent, then cover and simmer for 5 minutes
• It's a bit sticky at first, add the remaining cornstarch and knead it into a ball
• Then add a little vegetable oil and continue to knead. Then spare
• Shrimp shelled and meat, water chestnuts and carrots minced
• 2/3 of the shrimp is broken with a knife back, do not cut, and then mixed with other carrots, water chestnuts and minced meat, add salt, sugar, white pepper, and a little MSG. Taste adjustments. Cut the other diced shrimp in half, then beat the meat filling 20-30 times from high above, put it in the refrigerator for 15 minutes, add the diced shrimp and stir well. You can put a little sesame oil
• Divide the noodles into small balls and press flat
• Put a little bit of oil on the back of the knife, and then press the dough into a round shape on a smooth place. Use even force. Try a few more times if the pressure is not successful at the beginning. Then remove the skin
• Try to be as thin as possible
• Put the stuffing on it, don't get too full, it will leak. Because the leather is not elastic, it is not easy to pack
• fold
• Pinch the side and let the index finger on the other side push the dough over
• Then continue to press together, pinch on
• Pinch each pleat in turn
• It's done, pay attention to squeeze it tightly or it will open when steaming. Don't squeeze it too hard
• Slice the radish on the bottom, put the shrimp dumplings on top, then boil water in the pot, wait for it to get air, put it in the steamer and steam for 5 minutes, just medium-high heat.
• It's ready to be steamed out. I probably made 3 cages and used two servings of 100 grams of noodles, leaving a little bit of skin. The carrots below are also quite delicious, haha. Forgive me for some cracks in some parts, this is to remind everyone to pay attention to these small problems