How to make shrimp dumplings delicious, the practice of authentic shrimp dumplings

150 grams of flour, 200 grams of prawns, 2 eggs.

Ancillary ingredients.

Shrimp dumplings (4 photos).

Appropriate amount of spinach, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of oil.

How to make the dishes. 1. First wash and chop the spinach with boiling water, then take it out and remove the water.

Shrimp dumplings. The oxalic acid in spinach is gone, and it tastes better;

2. Scrambled eggs and stir frequently during sfrying, so that the scrambled eggs are broken;

3. Prepare green onions and ginger and chop them;

4. Peel and cut the prawns into large sections;

5. Put all these prepared things into a basin and add salt;

6. Add cooking wine;

7. Add salt. It is best to add meat and the like;

8. Add edible oil;

9. Be sure to use boiling water and noodles for flour. It is best to add some lard when kneading the dough after reconciliation, so that the dough will be very good, and then let the dough wake up, and you can knead it into strips;

10. Cut into small squeezes;

11. Take a squeeze and put it on the panel, and press it on the squeeze with a knife to become a dumpling wrapper;

12. Put the adjusted stuffing on the pressed skin;

13. Wrap it up like dumplings;

14. Put a piece of edible steaming paper in the steamer to avoid sticking to the pot;

15. Put the wrapped shrimp dumplings into the steamer and steam for 7-8 minutes.

Shrimp dumplings were founded in the early 20th century in Wufeng Township, a suburb of Guangzhou, in a small family-style teahouse, with a history of 100 years. The traditional shrimp dumplings are half-moon-shaped, spider belly with a total of 12 pleats, and the filling has shrimp, meat, and bamboo shoots, which are delicious and smooth, and delicious.

Wucun Wufeng Township is rich in fish and shrimp, and the tea master is then paired with pork and bamboo shoots to make meat filling. At that time, the skin of shrimp dumplings was made of sticky (large) rice noodles, and the skin was thick, but because of the delicious taste of fresh shrimp, it quickly spread. The tea house in the city introduced shrimp dumplings, which were improved to be filled with one or two shrimps wrapped in a layer of clear dough, and the size of the portions was limited to one bite.

Legend has it that Wu Village was very prosperous at that time, the place was beautiful, on both sides of the river, there were often fishing boats selling fish and shrimp on the river. In order to attract customers, the owner of this restaurant has come up with the ingenuity of buying locally produced shrimp and adding pork and bamboo shoots as fillings to make shrimp dumplings. At that time, the shrimp dumpling skin was thick and not bright, but because of the novelty, the taste was delicious, won the love of diners, and soon became famous in Guangzhou, the major restaurants competed to make and sell, and after the reform of the dim sum master, the raw material flour was changed to "Cheng Flour", the effect was excellent, and it was more attractive to guests.

Preparation of leek shrimp dumpling filling].

Ingredients: 150 grams of shrimp, 150 grams of lean pork, 150 grams of fresh leeks, appropriate amount of minced ginger, appropriate amount of condiments.

Method: 1. Cut the lean pork into cubes of length and width centimeters, add cooking wine and dark soy sauce and marinate for 30 minutes.

2. After removing the shrimp line, cut the shrimp into cubes as big as the meat, add a small amount of light soy sauce and cooking wine and marinate for 20 minutes.

3. Cut the leeks into minced pieces, add minced ginger, salt, five-spice powder, peanut oil and stir well, and stir with the marinated meat and shrimp to form a filling.

Preparation of egg shrimp dumpling filling].

Ingredients: 500 grams of minced meat, 200 grams of shrimp, 1 egg, 1 teaspoon of salt, 1 tablespoon of cooking wine, appropriate amount of soy sauce, half a teaspoon of vinegar, 1 teaspoon of sesame oil, appropriate amount of chicken essence and cornstarch.

Method: 1. Wash the shrimp after removing the shrimp line, cut it into small pieces, stir well with cornstarch and half an egg white, add a teaspoon of cooking wine, continue to stir, and put it in the refrigerator to marinate for 5-10 minutes.

2. Add the remaining eggs and seasonings to the minced meat and stir until strong.

ps: If you still want to add cabbage when making it, you should pay attention to the fact that cabbage is easy to come out of the water, so first stir the meat filling to make it stronger, then add the chopped cabbage, stir evenly and put it in the refrigerator for a while, and it will not be easy to get out of the water when making dumplings.

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.

Step 1: Peel the fresh shrimp, remove the shrimp, pull out the shrimp line and clean it, the shrimp can be cut into several pieces if they are too large, and make sure that one shrimp can be wrapped in one dumpling.

Step 2: Wash 250g of leeks and place them in a ventilated place to dry.

Step 3: After beating 3 eggs into egg mixture, fry them in a pan and chop them into yellow pieces, remember to spread out the chopped eggs and let them cool.

Step 4: Add 5 grams of salt and 4 grams of pepper per 500 grams of processed shrimp and mix well, then add an appropriate amount of water, and whip in the same direction until the shrimp become sticky and gumpy. The specific amount of water to add depends on the degree of water absorption of shrimp, generally about 30 grams of water per 500 grams.

Step 5: While waiting for the shrimp to marinate, put the peeled shrimp shells into the oil, fry them all the way to low heat, fry the shrimp in oil, and finally take out the shrimp shells. This oil is full of shrimp oil, and it is very delicious to mix the dumpling filling.

Step 6: Chop the 250 grams of dried leeks into a pot, mix with 50 grams of shrimp oil that has just been prepared and cooled, let the leeks be coated with a layer of oil, put in the broken eggs that have been cooled and 500 grams of marinated shrimp, and finally add 3 grams of salt and mix well, so that the shrimp three fresh fillings are adjusted.

Step 7: On top of the prepared dumpling wrapper, put the already adjusted dumpling filling, make sure there is a shrimp in one dumpling, pinch the dumpling wrapper tightly, and wrap it into your favorite shape.