Crystal Shrimp Dumplings

Overview

Cantonese dim sum is famous at home and abroad, and the shrimp dumplings are even more praised. The shrimp dumpling wrappers are made of Cheng Noodles as the main ingredient, and the fillings are made of fresh shrimps, meat and bamboo shoots. They are delicious and smooth in taste and white and crystal clear in color. The size of shrimp dumplings is usually one bite. Nowadays, shrimp dumplings containing a whole shrimp are popular. Beautiful shrimp dumplings should have a spider belly and 9-13 pleats.

Tags

• staple food
• home cooking
• cantonese cuisine
• old man
• dumplings
• banquet dishes
• cantonese snacks
• dinner
• chengfen
• pork stuffing
• sugar
• water chestnut powder
• boiling water
• carrot
• ginger
• salt
• shrimp

Ingredients

Steps

1. 1 Cut the ginger into shreds, add a little hot water and soak for a while

   

2. 2 Peel and devein the shrimp, cut into small pieces

   

3. 3 Chop two-thirds of the shrimp into puree

   

4. 4 Peel and chop the carrots, and prepare the meat filling

   

5. 5 Add a little ginger water to the shrimp paste, minced meat filling and carrots, stir well, then add a teaspoon of salt and sugar, stir evenly

   

6. 6 Lift the mixed shrimp dumpling filling and pound it into the basin. Repeat about 20 times. This step can make the shrimp dumplings more chewy

   

7. 7 Add unminced shrimp segments and stir evenly

   

8. 8 Cheng powder, 10 grams of water chestnut powder and one teaspoon of salt, mix well

   

9. 9 Pour in boiling water

   

10. 10 After stirring until there is no dry powder, cover and simmer for 5 minutes

    

11. 11 After taking it out, slowly knead in 10 grams of dry powder

    

12. 12 Knead the dough until smooth

    

13. 13 Shape into long strips

    

14. 14 Cut into small portions of about 7 grams

    

15. 15 Take one piece and wrap the rest in plastic wrap to prevent it from drying out and cracking

    

16. 16 Use a scraper to press the small paste into a slightly thicker and slightly thinner mandarin duck skin

    

17. 17 Place the pressed shrimp dumpling skins on the silicone mat and you can clearly see the pattern underneath

    

18. 18 Wrap in fillings

    

19. 19 Hold the shrimp dumplings with your left hand and pinch the pleats from the right side with your right hand

    

20. 20 After all the pleats are pinched, use your fingers to gently pinch the kneaded area again

    

21. 21 Line a six-inch steamer with greased paper or carrots (I used both for good looks), and then arrange the shrimp dumplings

    

22. 22 After the water boils, turn to medium-low heat and steam for 5-6 minutes.