How to make shrimp dumplings, how to make shrimp dumplings

How to make shrimp dumplings ? Peel the prawns and remove the shrimp line in the garlic machine and crush it, add celery and carrot mincing, a little salt, chicken essence and paprika, a spoonful of egg white starch, stir well and wrap. ，

Shrimp dumplings in various ways

Shrimp nine-vegetable dumpling filling.

Cut the nine vegetables into small pieces and put them on a plate, and remove the shells of the shrimp and cut them into small cubes; Put an appropriate amount of cooking oil in the pot, put nine vegetables and fry over high heat for 2 minutes, add fresh shrimp and stir-fry half-cooked, add salt, oyster sauce and five-spice ingredients; When it is half-cooked, add the chicken essence, put it on a plate and let it cool.

Shrimp corn dumpling filling.

Scrape the corn with a knife, blanch it and remove it, and let it cool for later use; Chop the green onion and finely chop the ginger; Pick out the shrimp line, wash and drain the water, cut half into small pieces, and chop half into shrimp puree; Add chopped green onion, ginger, 1 egg, 1 teaspoon cooking wine, 2 teaspoons light soy sauce, 1 teaspoon water, 1 teaspoon pepper to the shrimp puree, stir in one direction; Add the remaining shrimp, add 2 teaspoons of salt, 1 teaspoon of chicken essence, stir well in one direction, add corn kernels and mix well.

Shrimp and cucumber dumpling filling.

Remove the head and tail of the shrimp, remove the shrimp line, cut into small cubes, and marinate with salt, cooking wine, and minced ginger for half an hour; Scramble a few eggs and spread them apart; Cut the cucumber into cubes, put some salt and marinate for a while, and pour out the water when it comes out; After mixing the three ingredients, burn sesame oil with Sichuan pepper, pour it on the filling and stir well, add some soy sauce and mix well.

Shrimp and pork dumpling filling.

Chop the pork, wash the shrimp and chop the filling, pour in the soy sauce to marinate the meat filling; Chop the cabbage heart finely, add green onions, ginger, peanut oil, mix well, pour into the marinated meat filling, and stir in one direction; Add an appropriate amount of broth, add salt, monosodium glutamate, sesame oil, adjust the taste, the filling is viscous, put it in the refrigerator and freeze it for 2 3 hours to become a "paste" dumpling into a ball, soup is more, and the taste is good.

Shrimp and shiitake mushroom dumpling filling.

Minced shrimp and pork, add oyster sauce and soy sauce to marinate for preparation; Wash after soaking the autumn fungus in warm water, wash the small mushrooms after soaking them in warm water (don't pour the mushroom water if you like the dumpling juice is abundant, the upper layer of water can be used in the filling), wash and chop the green peppers, chop the fungus mushrooms and green peppers and mix well; Take out the marinated meat filling, add the mushroom fungus and green pepper pieces, then add the minced green onion and ginger, add sesame oil, peanut oil and salt to taste and mix well to taste (if you like, you can add pre-cooked pepper water or pepper and other condiments here).

Shrimp and celery dumpling filling.

Shrimp need to be marinated in cooking wine to get rid of the fishy smell; Prepare a small amount of pork minced filling; Cut the celery, carrots, shrimp, fungus, into small cubes, add minced ginger and pork puree, add an appropriate amount of black pepper, five-spice powder, sesame oil, salt, monosodium glutamate, and stir well.

Ingredients: 500 grams of shrimp, 150 grams of grass carp meat.

Seasoning: a pinch of salt, minced ginger.

Method. 1. First squeeze out the flesh and blood of the grass carp, peel it, add minced ginger, and make fish gelatin. If you have a blender at home, you can put it directly into the blender and stir, and it is better to add ice cubes at the same time, so that the fish can be tender and chewy.

2. Remove the shrimp to the line, press it directly with the knife surface, and as soon as you grind it, the shrimp paste will come out, add an appropriate amount of minced ginger.

3. Put the shrimp and fish gelatin in a basin in the ratio of 3 1, add a teaspoon of salt, and stir well. After wrapping the shrimp dumplings, you can pick them up after a minute after boiling the water, put them in a bowl and sprinkle with a little chopped coriander or seasonal vegetables.

Prepare the ingredients and wash them cleanly, 2

Pick off the shrimp shell and cut the shrimp line into small pieces, diced the onion, cut the green onion into flowers, prepare the accessories, and add 3 handfuls of Figure 3 together (you can add a little cooking wine,).

Coat a little water on the side of the dumplings and top with shrimp filling.

Fold in half and pinch tightly, 6

Place the big finger in the middle and pinch the butt tightly with the other hand.

Wrap it up and put it on a plate, 8

Cook well, 9

The preparation of shrimp dumplings is as follows:Ingredients: 150 grams of Zhongyu dumpling powder, 400 grams of fresh shrimp, 150 grams of grass carp meat, 8 water chestnuts, a little green beans, a little sweet corn kernels, 2 green onions, 2 slices of ginger.

Excipients: salt to taste, a pinch of white pepper.

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2. Mix the flour with an appropriate amount of light salted water and form a hard dough, cover it with a damp cloth and let it rise for half an hour.

3. Peel the middle of the grass carp.

4. Remove the fish bones.

5. Chop into minced fish.

6. Add a small amount of salt, white pepper and green onion and ginger water in one direction to make fish gelatin and set aside.

7. Use a toothpick to remove the shrimp line and wash it.

8. Press the shrimp one by one with the knife surface.

9. Grind hard to become shrimp paste.

10. Add a little salt, white pepper, green onion and ginger water in one direction to make shrimp puree.

11. Add the prepared fish gelatin.

12. Add the blanched sweet corn kernels, green beans and water chestnuts and continue to mix in one direction.

13. Take out the dough that has risen, knead and cut it into dough, roll it into a thin skin, wrap it with the adjusted filling, and boil it in a pot of boiling water over high heat until the dumplings float.

1. Remove the shrimp, wash and cut into small pieces, mix with cornstarch, half an egg white and a teaspoon of wine, and marinate in the refrigerator for 5-10 minutes.

2. Add the remaining eggs and seasonings to the minced meat and garlic sprouts. If you use cabbage and other vegetables with a lot of water to make the filling, you can stir the meat filling first, then add vegetables, stir evenly and then put it in the refrigerator for a while, it is not easy to wrap it up, and it is easier to operate.

3. Take a dumpling wrapper, put in an appropriate amount of dumpling filling, add a piece of shrimp, wrap up both sides of the dumpling wrapper, pinch it tightly in the middle, and fold the outer dumpling wrapper from the middle to the outside. Ready-made dumpling wrappers are not easy to knead, so before kneading, you should first coat the filling with a circle of water.

How to make shrimp dumplings ? Peel the prawns and remove the shrimp line in the garlic machine and crush it, add celery and carrot mincing, a little salt, chicken essence and paprika, a spoonful of egg white starch, stir well and wrap. ，

I made it myself, it was shrimp fungus with shiitake mushrooms.

Peel the shrimp, remove the fishy thread and mash it.

After grinding the fungus mushrooms, the oil is passed.

When adjusting the filling, you can add egg whites.

We have a kind of shrimp and tofu dumplings in our restaurant, which is a mixture of shrimp chopped and lactone tofu to make the filling, which is also delicious.