A Cantonese-style tea snack that is highly praised by diners at home and abroad - [Crystal Shrimp Dumplings]

Overview

Cantonese people cannot drink morning tea without a basket of high-quality shrimp dumplings, which are white and translucent in color, with the fillings vaguely visible. The skin is soft in the mouth and the filling is delicious and refreshing. This kind of tea with impressive appearance and rich heart is now highly praised by diners at home and abroad. The shrimp meat is whipped into meat glue, which has a very smooth and elastic texture. The crispy bamboo shoots and fat meat are added to make it more layered in the mouth. Therefore, when making the shrimp meat, you need to beat it into meat glue and beat it hard until it is completely stiff. Although the process is a bit laborious, the finished product will make you feel that it is worth the effort and patience. Although it is not difficult or easy to make crystal shrimp dumplings at home, as long as you work hard, you can make shrimp dumplings that are as soft, tough and crystal clear as those in a teahouse. You can also change them according to your family's favorite taste. I used to like to buy commercially available crystal dumplings during New Years and holidays, and eat them steamed or steamed in hot pot. But after I became good at making shrimp dumplings, I felt that the ones sold outside would feel greasy after eating only a few. It is no wonder that they are usually added with flavoring additives. Homemade without any preservatives or flavor additives, although it is more time-consuming and labor-intensive, it is always reassuring and respectable! This time, although the shape is not authentic enough, the taste is great! (Amount for 35 crystal dumplings)

Tags

• staple food
• home cooking
• children
• dinner with friends
• dumplings
• autumn recipes
• cantonese snacks
• lunch
• bamboo shoots
• chengfen
• chicken essence
• cooking wine
• fatty pork
• fresh shrimp
• lard
• sesame oil
• starch
• boiling water
• carrot
• ginger slices
• pepper
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash the bamboo shoots and cut into thin rounds

   

2. 2 Heat water in a pot, add bamboo shoots and blanch until soft

   

3. 3 Remove and drain the water, cut into small pieces and set aside

   

4. 4 Freeze the fresh shrimps in the refrigerator for half an hour until they are hard (easy to remove the shells), take them out and wash them, hold the bottom of the shrimp head with your hands, pinch the back of the shrimp, and gently pull out the shrimp head and mud line

   

5. 5 Peel all the fresh shrimps and put them into a bowl

   

6. 6 Shred the ginger slices, add to the shrimp meat, then add salt, cooking wine, mix well and marinate for 10 minutes

   

7. 7 Wash and cut the fatty pork into small pieces and put it into a meat blender

   

8. 8 Take two-thirds of the marinated shrimp meat and put it into a meat blender, along with the shredded ginger

   

9. 9 Start the meat blender and beat for ten seconds to form a mixed meat glue

   

10. 10 First use chopsticks to stir the meat glue in one direction, then put the meat glue in your hand and slam it into the bowl about thirty times to make the meat glue fully vigorous, so that it tastes smooth and tender

    

11. 11 Cut the remaining third of the shrimp meat into small cubes and pour it into the meat glue together with the bamboo shoots. Add refined salt, pepper, carrot cubes, chicken essence, 1 spoon of sesame oil and vegetable oil. Stir evenly to make a meat filling and set aside

    

12. 12 Mix the starch powder and starch into the container and stir evenly with chopsticks

    

13. 13 Add boiling water to the flour, stir the flour quickly while adding the boiling water, until there is no dry powder left (this step is very important, remember to add boiling water, not warm water, and stir while adding), after stirring, cover the lid and simmer for 5 minutes

    

14. 14 Knead into dough

    

15. 15 Roll the dough into a long round strip (I forgot to take a picture) and cut it into equal-sized dough. The unmade dough needs to be put into the pot in time and covered with a lid to avoid it becoming hard and difficult to operate

    

16. 16 Take a small piece of dough and use a rolling pin to roll it into a thin wrapper with a diameter of 8-9CM. Cut off the edges that are not flat enough, or press it with a circular mold of equal diameter to make dumpling wrappers of the same size

    

17. 17 Take a dumpling wrapper and spoon in a spoonful of meat filling

    

18. 18 Pinch the dumpling skin into folds along the edges

    

19. 19 Pinch up the wrinkles on the other side and make crystal shrimp dumpling embryos

    

20. 20 Wash and peel the carrots, cut into thin round slices, and place in a clean steamer

    

21. 21 Place the wrapped crystal shrimp dumplings on the carrot slices

    

22. 22 After boiling water in the pot, put it into a steamer and steam over low heat for 5 minutes. You can mix in minced garlic and balsamic vinegar and eat together