From Shrimp to Filling: Step-by-Step Dumpling Tutorial - Difficult to Fail Crystal Shrimp Dumplings, Thin and Transparent Skin

Hello,

Crystal shrimp dumplings are one of the traditional Cantonese dim sum dishes, together with dried steamed shrimp rolls, char siu bao, and egg tarts, which are traditional name dishes

Traditionally, shrimp dumplings have a semi-moon shape and have 12 folds

The filling is made with shrimp, meat, and bamboo shoots, which are juicy and fresh, delicious and tempting

Today our tutorial will teach you some

The shrimp skin is as white as snow, thin as paper, semi-transparent, and the filling is vaguely visible

Everyone should put on their small stool and take notes

Ingredients preparation:

Filling:45g of pear meat, 15g of ginger, 35g of fresh bamboo shoots, 40g of fatty pork belly, 200g of shrimp

3.5g of salt, 5g of white sugar, a small spoonful of white pepper, chicken broth and sesame oil

Cornstarch 6g, pork fat 5-10g, sesame oilSkin:

120g of wheat flour, 40g of potato starch, 165g of water, 5g of pork fat

Operation steps:

1. Take 1 piece of pear, peel and cut 45g of pear meat

Cut 15g of ginger into strips after peeling

Put the cut pear meat and ginger slices into a food processor and puree into ginger pear juice, then sift through a fine sieve, discard the residue and use it to cook vegetables

Tip1. Ginger pear juice can effectively enhance the freshness of the filling and neutralize the smell of shrimp and meat

2. Select fresh bamboo shoots, peel them, and take the tender tip

Cut the tender bamboo shoots into dicing and blanch in water

After blanching, pass the diced bamboo shoots through cold water or ice water

Tip2: After passing through water, dry the diced bamboo shoots with kitchen paper, so it is more convenient to pack and not easy to break the skin

3. 40g of fatty pork belly is cut into dicing, and slightly cut into smaller pieces to produce viscosity

4. 200g of shrimp, remove the shrimp shells, cut into 2-3 segments according to the size of the shrimp

5. Prepare the filling

Add salt to the shrimp and stir-fry evenly, then roll and beat the shrimp

Add 1 spoonful of filtered ginger pear juice and beat evenly

Then add 5g of white sugar, white pepper and chicken broth, stir-fry evenly

After stir-frying, repeatedly hit the shrimp until sticky, stop when it is sticky

Add 6g of cornstarch

Continue to hit until the filling is compact

Then add the diced bamboo shoots and stir-fry

Stir-fry the diced bamboo shoots evenly, then add the chopped fatty pork belly, and do not over-hit

Add 5-10g of pork fat and 1 spoonful of sesame oil, mix well to improve the taste and enhance adhesion

Seal well with plastic film, put it into the refrigerator for 1 hour to let it absorb flavor, low temperature solidification

6. In a large bowl or basin, add 120g of wheat flour, 40g of potato starch (or potato starch)

Pour in 165g of boiling water and stir while pouring

Cover the mixed flour with a plate and let it stand for about 3 minutes

7. Transfer the flour to the countertop and knead and roll into a dough, making the skin elastic and not easy to break

After kneading the dough into a basic dough, add 5g of pork fat and knead it in

Knead the pork fat into the dough, which is more moist, smooth and elastic, after kneading, wrap it with plastic film and stand for 20 minutes

8. Take an appropriate amount of dough and cut it into 10g pieces

Don't waste the remaining dough and cover it with plastic film to keep it moist

9. Use the back of a knife to apply a small amount of oil, use a knife to flatten the rolling pin into a skin, if you don't have a good operation, you can also use a rolling pin

The skin should be thin, uniform and transparent

10. Put an appropriate amount of shrimp filling, don't put too much, leave a small space

Tip3: Shrimp expands after heating, too much will break the skin

Tip4: When packaging, pay attention to the operation requirements, don't pull it like dumplings, it doesn't have such toughness

Try to pack uniform and beautiful folds

11. In each dumpling, put a piece of carrot to prevent sticking, after boiling water, put it into a pot and steam over high heat for about 5 minutes

Delicious crystal shrimp dumplings are ready

The skin is thin as paper, smooth and translucent, with good toughness and full of fresh shrimp