Crystal clear, fresh and refreshing crystal shrimp dumplings
Ingredients
- Crystal shrimp dumpling powder 250g
- Boiling water 200 grams
- Fresh shrimp 300g
- Fresh meat 80g
- Carrot 80g
- Corn kernels 50 grams
- Scallions 1 root
- Ginger A little
- Salt 4 grams
- Olive oil 10g
- Sesame Oil 3g
- Chicken powder 2 grams
- Pepper 1 gram
- Cooking wine 2 tablespoons
- Chive powder A little
Steps
1. Prepare the main ingredients and tips for peeling shrimp shells: put the fresh shrimps in the freezer compartment of the refrigerator, freeze them for half an hour, take them out, peel them smoothly, and remove the shrimp threads
2. Wash and chop the fresh meat, and chop some of the shrimps
3. Then use a knife to crush the minced meat into minced meat. Hold the handle of the knife with one hand and press it on the knife surface with the other hand. Press it back and forth with a little force several times, which is better than mixing with a blender. OK
4. Mix the minced meat, and somePour the shrimp into a large bowl, add minced ginger, chopped green onion, pepper, salt, chicken powder, sesame oil, a little chive powder, and cooking wine, stir evenly, and marinate for a while
5. Blanch the carrots and corn kernels, remove and drain the water, and chop the corn kernels slightly
6. Pour corn and carrots into the stuffing, add a little olive oil, stir vigorously again until the minced meat becomes gelatinous, continue to marinate for a while
7. Pour 100 grams of shrimp dumpling powder into a basin, add 200 grams of boiling water and blanch until cooked
8. Use chopsticks to stir evenly into a moist batter
9. Pour in 150 grams of shrimp dumpling powder, mix, and knead into a smooth and elastic dough
10. Knead the dough into a long strip and divide it into small dough pieces of the same size
11. Use a rolling pin to roll it out thinly, with the center thick, and fourThe edges are slightly thinner
12. Put the marinated fillings into the dough
13. Wrap it well and shape it into whatever shape you want, as long as the filling is not exposed
14. Place rice dumpling leaves or corn husks on the mat of the steamer to prevent sticking. No need to apply cooking oil
15. Put the wrapped shrimp dumplings into the steamer with boiling water, steam over high heat for 5-6 minutes and serve
16. Finished product picture
17. Finished product picture
Tips
- The water added to the flour must be boiling water. When adding water, you should move slowly. Do not pour it all at once. The 200 grams of boiling water in the formula Just refer to the dosage. When blanching the noodles, blanch them evenly without leaving any dry noodles, and then simmer for 5 minutes to prevent the dumplings from breaking easily
- Zong leaves or carrot slices or vegetable slices need to be placed in the pot. When the crystal dumplings are steamed, they will not stick to the pot, become difficult to remove or break the dumpling wrapper
