Pictographic Crystal Shrimp Dumplings

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 shrimps. 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 that the skin will break. Anyone who has made shrimp dumplings knows that the skin of shrimp dumplings is easy to break and it is difficult for novices to wrap them well. This method can be used by novices to make beautiful wraps. If you like it, you may want to try it. It is simple and easy to make.

Tags

• staple food
• snacks
• home cooking
• cantonese cuisine
• old man
• breakfast
• banquet dishes
• chengfen
• cooking wine
• cornstarch
• fatty pork belly
• lard
• onions
• sesame oil
• 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 out into thin slices, add cornstarch to prevent sticking when rolling, put fillings into the dumpling skin

    

11. 11 Add the stuffing and shape into a long shape according to the picture

    

12. 12 Shape the head and tail of the shrimp

    

13. 13 Turn it over and shape it into a shrimp shape. Use carrot sticks to make the eyes of the shrimp. Use the back of a knife to cut out the shrimp body into strips. This will make it look more 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