Jade Rabbit Crystal Shrimp Dumpling-----delicious and simple

Overview

Shrimp dumplings are a traditional delicacy in Guangdong teahouses and restaurants. Cantonese people drink tea without having a basket of shrimp dumplings. The best shrimp dumplings have skin as white as snow, as thin as paper, translucent, and the meat filling is faintly visible. They taste smooth, fresh, and tempting. The color is white and crystal clear, the dumplings are beautiful in shape, the skin is soft and the filling is delicious. The skin of the Shrimp Dumpling King is crystal clear and it is full of springy shrimp meat in one bite. The beautiful texture of the skin and the umami flavor of the shrimp meat combine in your mouth and you can't stop! I made the shrimp dumplings into the shape of a rabbit. They look good and delicious. They can be filled with a lot of fillings and are very enjoyable to eat. The skin can be rolled out very thin and you are not afraid of the skin breaking. Anyone who has made shrimp dumplings knows that the skin of shrimp dumplings is easy to break and difficult for novices to wrap well. This method can be used by novices to make beautiful wraps. You may want to try it if you like. It is simple and easy to make. It’s my first time to participate in the Gourmet World competition. I want to do a lot. There are a lot of things at home, but I can’t find the time to make some. Originally, these have been stored in my brain for a long time and are used for commissions. I took them out today and made several shrimp dumplings. I hope everyone likes it and supports me. Thank you for your support! I have made shrimp dumplings many times and tested them many times. I feel that adding tapioca flour will give the best effect and the taste is first-rate. The finished product is white, transparent and flexible. Nowadays, this ratio is used to make shrimp dumplings.

Tags

• pastries
• staple food
• snacks
• home cooking
• cantonese cuisine
• old man
• lunch
• banquet
• chengfen
• cooking wine
• lard
• onions
• peanut oil
• pork fat
• sugar
• tapioca flour
• boiling water
• ginger
• pepper
• salt
• shrimp

Ingredients

Steps

1. 1 Add the starch and tapioca flour to a larger bowl and mix well with the salt

   

2. 2 Add boiling water, stir while adding, until there is no dry powder left, cover and simmer for 5 minutes.

   

3. 3 Knead into a smooth dough, then add a little lard and knead until smooth. Wrap with cornstarch to prevent sticking

   

4. 4 Rinse the fresh shrimps, peel off the shells and devein the shrimps. I added some wild small sea shrimps and left some whole ones. Add salt, cooking wine and a little sugar and marinate for 15 minutes

   

5. 5 Chop the remaining shrimp into mince with the back of a knife,

   

6. 6 Cut the pork into small cubes, then chop into minced meat and shrimp paste

   

7. 7 Add a little minced onion and ginger, add a little pepper, cooking wine, sugar and salt and mix well,

   

8. 8 Mixed fillings

   

9. 9 Take a small piece, roll it into a long strip, cut into small sections, and flatten

   

10. 10 Roll it into thin slices, add cornstarch to prevent sticking when rolling, put fillings into the dumpling skin

    

11. 11 Add the stuffing and wrap it according to the picture above,

    

12. 12 Use scissors to cut two halves to make rabbit ears,

    

13. 13 The cut ears are reshaped and rabbit eyes are made with carrot sticks to make them realistic,

    

14. 14 Prepared shrimp dumplings

    

15. 15 After wrapping, put the rice dumpling leaves into the pot, add water to the pot and bring to a boil, add the wrapped dumplings, steam over high heat for 5 minutes and serve

    

16. 16 Steamed shrimp dumplings, thin skin and big filling, very tempting