How to Make Shrimp Dumplings and Improve Their Texture
Shrimp dumplings are a delicious Cantonese dim sum, today we will discuss how to make this dim sum and its steps.
Shrimp dumpling filling:
400 grams of live shrimp,50 grams of five-spice pork, large Chinese cabbage 50 grams, 1 spoonful of cornstarch, lard a little bit, pepper powder , sugar and salt to taste. Shrimp dumpling wrapper ingredients:
100 grams of clear wheat flour,
corn starch 50 grams, 200 ml of boiling water.Steps: 1. Clean the live shrimp, remove the heads and extract the shrimp vein, peel off the shell, then use kitchen paper to absorb the moisture from the shrimp meat (about 150 grams of shrimp meat can be obtained from 400 grams of live shrimp).
2. Add salt and pepper powder to the cleaned shrimp meat, mix well, then add 1 spoonful of cornstarch and mix again. Take about one-third of the shrimp meat and mince it with a knife before putting it back into the bowl.
3. Cut the Chinese cabbage finely and chop the five-spice pork into small pieces. Then combine the Chinese cabbage and pork in a food processor, blend them to a paste-like consistency, pour this mixture into the bowl containing shrimp meat, add a little salt and sugar, mix well to make the shrimp dumpling filling.4. Take 100 grams of clear wheat flour and 30 grams of corn starch, put them in a mixing bowl, stir evenly, then add 200 ml of boiling water and stir until it forms a paste-like consistency, knead into dough. 5. Take the dough out and place it on the work surface, add 20 grams of corn starch to rub repeatedly until even, then add a little lard and continue rubbing until smooth dough is formed, roll into thick strips, cut into several uniform small pieces.
6. Press each small piece flat with your hand, then stretch out into thin wrapper sheets, stuff with shrimp dumpling filling, shape into
dumplings
and arrange in the steamer basket.Once all the dumplings are shaped, place the steamer basket on a boiling pot, steam for 4 to 5 minutes before serving as delicious shrimp dumplings. Additional tips:
1. When removing the shrimp heads, do not pull them off immediately but twist gently until almost broken, then straighten and pull out when breaking, during which the shrimp vein will come out easily with the head.
2. Adding a small amount of meat paste and Chinese cabbage to the shrimp meat, along with an appropriate amount of cornstarch, results in even better texture for the filling.dumplings have a shape stacked are steamed in the steamer. Once all the shrimp dumplings are wrapped, place the steamer in a pot of boiling water and steam for 4 to 5 minutes to make delicious shrimp king dumplings.
A few more words:
1 When removing the shrimp heads, do not pull them off immediately. Instead, gently twist the head until it is almost broken, then straighten the shrimp body. At this point, when you break the head, the shrimp vein will come out with it.
2 Add a little meat paste and cabbage paste to the shrimp, then mix in an appropriate amount of cornstarch. This mixture makes for better-tasting shrimp dumpling filling.
