Crystal Shrimp Dumplings: Thin, Translucent, and Tender
Hello,
Crystal shrimp dumplings are one of the traditional Cantonese dim sum, together with dry steamed burned meat, char siu bao, egg tart and other traditional dim sum
Traditional shrimp dumplings are semi-moon shaped, with twelve folds of spider belly
The filling is shrimp, meat, and bamboo shoots, which are refreshing and delicious
Today our tutorial teaches you some
The shrimp skin is white as snow, thin as paper, translucent, the filling is vaguely visible
Everyone please bring a stool and take notes
Ingredients preparation:
Filling:45g pear meat, 15g ginger, 35g bamboo shoots, 40g fatty meat, 200g shrimp
3.5g salt, 5g white sugar, white pepper, chicken powder and sesame oil each a small spoonful, cornstarch 6g, pork fat 5-10g, sesame oil
Skin material:120g wheat flour, 40g sweet potato starch, 165g water, 5g pork fat
Operation steps:
1. Take 1 piece of pear, peel and cut 45g of pear meat
Ginger peeled, cut 15g ginger shreds
Put the cut pear meat and ginger shreds into the food processor to make ginger pear juice, after processing, strain through a fine sieve, discard the residue for cooking
Tip1. Ginger pear juice can effectively enhance the freshness of the filling, neutralize the smell of shrimp and meat
2. Select fresh bamboo shoots, peel, take the tender tips
Cut the tender bamboo shoots into diced, boil in water
After boiling the bamboo shoots, pass them through cold water or ice water
Tip2: After passing water, dry the moisture of the bamboo shoots with kitchen paper, so it's easier to wrap without breaking the skin
3. 40g of fatty meat is boiled into diced, slightly chopped, to generate viscosity
4. 200g shrimp, take the shrimp meat, cut into 2-3 pieces according to the size of the shrimp
5. Make the filling
Add shrimp meat with salt, mix well, then roll and beat
Add 1 spoonful of filtered ginger pear juice, and beat evenly
Then add 5g white sugar, white pepper and chicken powder to mix in appropriately
Continue to beat the filling until it becomes sticky
Add 6g cornstarch
Continue to beat until the filling is tightly bound
Then add the dried bamboo shoots and mix them
Mix the bamboo shoots evenly, then add the diced fatty meat, and mix them again. After adding the fatty meat, do not over-beat
Add 5-10g pork fat and 1 spoonful of sesame oil to mix evenly, enhance the taste and increase the adhesion
Seal well with plastic film, put it in the refrigerator for 1 hour, let it sit, and it will solidify at low temperature
6. In a large bowl or basin, add 120g wheat flour, 40g sweet potato starch (or potato starch)
Pour in 165g boiling water, and stir while pouring
Cover the mixed flour with a plate, let it stand for about 3 minutes
7. Transfer the flour to the cutting board, knead and roll, make the skin dough have elasticity
After the basic dough is kneaded, add 5g pork fat, knead it in
Kneading the pork fat into the dough makes it more moist, smooth and has elasticity. After kneading, wrap it with plastic film and let it rest 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 smear a little oil, use the knife to flatten the rolling pin into a skin
The skin is thin, uniform and transparent
10. Place an appropriate amount of shrimp filling, not too much, leave a little space
Tip3: The shrimp meat will expand after heating, if too much, it will break the skin
Tip4: When wrapping, pay attention to the action requirements, don't pull it like wrapping dumplings, it doesn't have the same toughness as dumpling skin
Try to make the wrinkles uniform and beautiful
11. Place a piece of carrot on the bottom of each dumpling to prevent sticking. After boiling water, cook in a pot over high heat for about 5 minutes
Delicious crystal shrimp dumplings are ready
The skin is thin as paper, smooth and transparent, has toughness without breaking, shrimp meat is full and tender!
o(▽)
