Preparation and recipe of shrimp dumplings, preparation of shrimp dumplings, detailed

The home-style method of shrimp dumplings is beautiful and delicious, with detailed ingredients and methods, and you will learn it as soon as you learn it.

Xin Xin Gourmet Kitchen.

Ingredients: shrimp, carrots,

Potato starch, wheat starch, water chestnut,

Seasoning: Coriander

Salt, white pepper,

Sichuan pepper powder, sugar.

Sesame oil, water,

Method: 1. Rinse the shrimp with running water, peel off the shell, pick off the shrimp line with a bamboo skewer, put the peeled shrimp aside for later use, and pick off the shrimp line.

2. In the peeled shrimp, take out about 2 3 parts, crush them with the knife surface first, and then roughly cut a few knives, so that the processing is convenient for the shrimp meat to gelatin, increase the viscosity, and at the same time can better retain the taste of the shrimp meat.

Crush with a knife surface first.

3. The remaining 1 3 shrimps can be cut directly into large pieces, and cut into large pieces.

4. Cut water chestnuts, coriander and carrots into small dices respectively, 5. Bring gloves and start to adjust the filling, first mix the cut shrimp paste and shrimp meat, stir evenly and then add salt, white pepper and peppercorns, stir and grasp well by hand, put in sesame oil and sugar, successively put in carrots, horseshoe, coriander and potato starch, stir and mix evenly, cover the adjusted shrimp stuffing with plastic wrap, and put it in the refrigerator for later use. Refrigeration can also play a role in shaping the shrimp filling, with a firmer texture and easier wrapping.

Mix the stuffing. 6. To make shrimp dumpling skin, boil the water in the ingredients, pour in wheat starch and half of potato starch, and don't have a "second sight" on the bedside.

7. While whipped into a wadding with chopsticks, pour in the other half of the potato starch, mix slightly, and mix slightly.

8. When you start kneading the dough, you must pay attention to covering the plastic wrap, as it is difficult to continue the operation once the dough is dry.

9. Wrap shrimp dumplings, take a piece of dough (about 1 4 of the whole dough, and cover the remaining dough with plastic wrap), continue to knead it fully with your hands, and then roll it into long strips;

10. According to the size of your preference, divide the dough strip into 10 15g or so small agents, 11, continue to knead each small agent slightly by hand before use, press into a small round cake, 12, use a rolling pin to roll the small round agent into a thin dough, if you want to make it more regular, you can use a round mold or small bowl to carve into a circle of uniform size after making the dough.

13. Take a piece of finished dough and put a small ball of filling on the dough, not too much filling, it is not convenient to wrap.

Place a small ball of filling on top of the dough.

14. Slowly close the dough and wrap it into shrimp dumplings from right to left. There are many ways to make shrimp dumplings, I use the following: the index finger of the left hand is pushed forward, when the fold is pushed to the top of the index finger of the right hand, the index finger of the right hand is withdrawn and pressed, and finally crushed and shaped.

Wrap shrimp dumplings. 15. Steamed shrimp dumplings, wrap the shrimp dumplings and put the radish slices in the steamer, put them in the steamer after boiling over high heat, 5 minutes, don't take too long. It is easy to air dry after being out of the cage, and it is best to eat it immediately, if you can't finish the shrimp dumplings, you can cover them with plastic wrap and put them in the refrigerator for 1 day, and it is best to freeze them for about 3 days, and steam them directly in the pot for about 8 minutes before eating.

Steamed shrimp dumplings

To make prawns into dumplings, first remove the prawn skin, remove the shrimp threads, and then chop it. Then put a little bit of leeks and mix them together to make this leek shrimp dumpling.

Shrimp dumplings Ingredients:

Ingredients: 90 grams of wheat flour, 200 grams of shrimp, 50 grams of diced bamboo shoots, 65 grams of meat puree, auxiliary materials: half a carrot, 90 grams of flour, 30 grams of corn starch, half a teaspoon of salt, 1 tablespoon of cooking wine, appropriate amount of pepper, half a spoon of ginger juice, half a spoon of chicken juice, appropriate amount of olive oil.

Method: 1. Remove the shrimp from the shrimp line.

2. Chop half of the shrimp into puree.

3. The other half of the shrimp is all in two.

4. It's best to add less fatty meat grains, I don't like fatty meat, so I add some meat puree.

5. Blanch the bamboo shoots and cut them into small cubes.

6. Put the shrimp, shrimp puree, meat puree, and diced bamboo shoots in a bowl and add cooking wine.

7. Add an appropriate amount of salt, ginger juice, a little sugar, pepper, chicken juice or chicken essence.

8. Stir the filling in one direction and set aside.

9. Mix flour and flour in a ratio of 3:1.

10. Add a spoonful of oil, a pinch of salt, preferably lard.

11. Knead into a dough and let stand for 5 minutes, and be careful to burn your hands when kneading.

12. Slice the carrot at the bottom.

13. The best noodles are hot and start pressing the skin, I take about 15 grams of dough, round and a dough.

14. Put an appropriate amount of filling, don't put too much or you won't be able to wrap it. Wrap it like a dumpling.

15. Put the wrapped shrimp dumplings on top of the carrot slices.

16. After the water in the pot boils, steam for 8 minutes.

Here's how to make shrimp dumplings:

1. First of all, prepare the flour and corn starch, the ratio is 9:1, and mix the flour and corn starch according to the ratio.

2. Boil an appropriate amount of hot water, pour it into the mixed powder, and stir continuously until no dry noodles appear.

3. Put the stirred dough upside down on the cutting board, simmer for about 10 minutes, and then knead the dough with an appropriate amount of lard until the dough is smooth.

4. Cover the kneaded dough with a wet cage cloth.

5. Put diced mushrooms and shrimp in the meat filling with oil, the taste is very fresh, and the sesame oil is seasoned.

6. Add leeks, salt, chicken essence. Mix well.

7. Take a piece of noodles and knead them into long strips, and divide them into small agents of uniform size, which are slightly larger than dumpling skins.

8. Take a mixture and roll it into a dough that is slightly thicker than the dumpling skin.

9. Cover the rest of the agent and the rest of the dough with a damp cage cloth to prevent it from drying out, roll out one and wrap one by one.

10. Add a slightly less filling than the dumpling filling.

11. Put the wrapped shrimp dumplings into the steamer, and put oil paper or oilcloth on the bottom.

12. Put the shrimp dumplings after the water boils, and cook them for about five minutes on high heat, and the dumplings are easy to break after a long time.

13. After the steamed shrimp dumplings go abroad, they are delicious.

Ingredients: 8 shrimps, 8 slices of dumpling skin, 2 eggs.

Excipients: 1 gram of green onion, 1 gram of sesame seeds, 1 gram of salt, 2 grams of oil.

Steps: 1. Prepare the ingredients.

2. Remove the shrimp head and skin first, and leave the shrimp tail.

3. Place the processed shrimp on the dumpling wrapper.

4. Pinch the dumpling wrappers tightly from the middle to both sides.

5. Heat oil in a pot, put in the shrimp dumplings in a circle, and fry slowly over low heat until the bottom is set.

6. After the shrimp dumplings are fried until set, add a little boiling water, cover the lid and simmer for 3 minutes until the water evaporates.

7. Beat the eggs into a bowl and beat with salt.

8. Pour the egg mixture into the pan and fry over low heat.

9. When the egg mixture is about to set, sprinkle with black sesame seeds and chopped green onion until it is cooked.

1. Prepare all the ingredients.

Add 200 grams of boiling water to blanch shrimp dumpling powder.

3. Add another 150g of shrimp dumpling powder and mix and knead into a smooth dough.

4. Knead into a smooth dough, cover with plastic wrap and let rise for about 10 minutes.

5. When the dough is rising, prepare the filling, put a carrot and 100 grams of chicken into a food processor, add a little salt, and puree.

6. Roll the crystal dough into long strips and cut into small pieces.

7. Flatten the small agent, roll it out into a circle and buckle it on top with an appropriately sized bowl.

8. Press down hard to press out circular marks.

9. Remove the excess dough.

10. Use a rolling pin to roll out the surrounding areas.

11. Then press out the folds in turn.

12. Scoop a spoonful of the filling and place it in the middle of the dough sheet, wrapping all sides in the middle.

13. Put the wrapped lucky bag in the middle of the tiger's mouth, arrange the lace, and tie the green onion as a decoration.

14. Put the finished lucky bag on the steamer and steam for 10 minutes after boiling.

15. Eat it while it's hot, it's super delicious.

16. Crystal blessing bag finished picture.

Cooking skills. 1. The water for blanching crystal powder must be boiled.

2. If the rolling technique is better, you can roll out the round pieces directly, and you can omit the middle steps.

3. When shaping, pay attention to the folds on it should not be too long, and it will be more beautiful if it is slightly stiff and stiff after steaming.

Ingredients: shrimp 100g, fat 10g, winter bamboo shoots 20g, corn starch 15g, wheat starch 50g, boiling water 50ml, pepper 2g, salt 2g, sugar 1g

1. Prepare the winter bamboo shoots, take the winter bamboo shoots to blanch and cut them into small pieces and set them aside.

2. Pat a part of the shrimp into a puree and winter bamboo shoot grains, stir the fat grains well, add salt and white pepper to taste, and beat them into shrimp glue for later use.

3. Mix wheat starch and corn starch and stir into a snowflake shape while adding boiling water.

4. Add a little lard, knead the dough and divide it into small pieces.

5. After smearing the back of the knife with cooking oil, press the dough into a dough and use it to wrap the shrimp.

6. Bread shrimp and shrimp glue into the dumpling wrapper to make shrimp dumplings.

7. Put oil paper on the steamer and carrot slices under the shrimp dumplings.

8. Set the steam oven to nutrient steam at 100°C for 7 minutes, and then steam slowly.

9. After steaming, take it out, and the shrimp dumplings are done.

Ingredients: 30 fresh shrimp, 250g shrimp, a small amount of carrots, a small amount of green beans, 100g of clear noodles, 30g of corn starch, 170ml of hot water.

1. Mix the dough and cornstarch together, pour boiling water into it, and form the dough while it is hot. Cover with plastic wrap and let rise for half an hour.

2. Peel the shell of the shrimp, remove the shrimp line, wash and drain the water for later use.

3. Chop the shrimp into shrimp puree.

4. Chop the carrots and green beans and stir evenly with the shrimp puree.

5. Knead the awakened peel into long strips, cut it off with a knife, and roll it into a dumpling wrapper.

6. Wrap the mixed shrimp filling and fresh shrimp into dumplings (pay attention to the rolled skin when wrapping, cover it with a damp cloth, otherwise it will become hard).

7. Bring the water to a boil in the steamer, put the wrapped shrimp dumplings in, steam them for 5 minutes, and then simmer for 3 minutes, and the fragrant crystal shrimp dumplings are ready.

Ingredients: wheat starch, 80 degrees hot water, coagulated lard, prawns, slightly fatty pork filling, blanched peas for later use, shredded green onions and ginger, and an appropriate amount of cold water to prepare.

1. Pour hot water into the wheat starch one by one, stir continuously with chopsticks, no dry powder, knead it into a ball by hand to feel the softness, add lard and knead it evenly, as soft as an earlobe; Covered with plastic wrap.

2. Pour an appropriate amount of cold water into the shredded green onion and ginger, grasp the flavor with your hands, and continue to soak in the water.

3. Remove the shell of the prawns, use a knife to carry them in half along the back, pick out the shrimp intestines, crush the shrimp meat with a knife, and then chop it into minced shrimp with a cross method.

4. Put the shrimp meat and pork filling, green beans, a little salt and sugar into a bowl, pour an appropriate amount of green onion and ginger water into it, mix it clockwise, and slowly add the amount of water until the filling becomes a firm and sticky paste.

5. Put the good dough on the kneading mat, knead it into thin strips, divide it into 16 equal parts, knead it round respectively, and cover it with plastic wrap to prevent water evaporation.

6. Sprinkle a little wheat starch (outside the amount), roll out the dough into a small round skin, take an appropriate amount of filling and put it in the middle of the round skin; It is recommended that the technology is not high, such as me, or roll the skin a little thicker, and the filling is less, so that the wrapping is not broken.

7. When wrapping, don't pinch or stretch like dumplings, because wheat starch has no gluten, just knead the dough tightly, don't think about pinching the folds first.

8. All the dumplings are wrapped, stacked on the steaming plate, in order to be easy to take after steaming, put oil paper on the steaming plate in advance.

9. The steam oven is energized, the water tank is filled with water, select the "pure steaming" mode, and send the dumplings into it after steaming, 100 degrees, and the screen will display 10 minutes, but in fact I used 15 minutes, and the time can be served out immediately.

Preparation of shrimp dumplings:

Ingredients: 500 grams of shrimp, 5 grams of salt, 3 grams of flavored powder, 10 grams of sugar, 15 grams of corn starch, 10 grams of sesame oil, 50 grams of bamboo shoots.

Shrimp dumpling skin: 150 grams of corn starch, 75 grams of clear noodles, 250 grams of boiling water, 5 grams of lard.

1. After rinsing the shrimp and controlling the water, add cornstarch and mix it by hand in one direction until the glue rises.

2. Add salt, flavor, sugar, bamboo shoots and stir again, then add sesame oil.

3. Mix the state of the shrimp dumpling filling and make the glue sticky.

4. Put 75 grams of corn starch and 75 grams of noodles in a bowl.

5. Pour in 250 grams of boiling water, stir well, pour out, and then add the remaining 75 grams of corn starch and lard to knead smooth.

6. After kneading the dough, seal it with plastic wrap.

7. When making skin, you don't need to pursue the shape or thickness too much, of course, the shrimp dumplings made of thin skin are more transparent.

8. Shrimp dumplings are wrapped.

9. Put in the water after boiling, steam for 5-6 minutes and cook.

10. Steaming and serving.

Tips: 1. Shrimp meat has the characteristics of delicious taste and rich nutrition, and the calcium content is the highest among all kinds of animal and plant foods, especially suitable for the elderly and children. It also contains trace elements of selenium, which can prevent cancer.

2. Shrimp is a good product for tonifying the kidney and strengthening yang. It has a good curative effect on kidney deficiency and impotence, spermatozoa, soreness and weakness of waist and knees, weakness of limbs, postpartum lack of milk, and ulcers. The shrimp skin and dried shrimp are very rich in minerals calcium, phosphorus and iron, among which, calcium is the body's need for calcium; Phosphorus has the function of promoting bone spermatogenesis, postpartum, tooth growth and development, and strengthening human metabolism.