Homemade Fresh Shrimp and Pork Steamed Dumplings Method

　　Dumplings, considered one of the most common main foods in Chinese cuisine. Although dumplings can be found in many countries, they cannot match the diverse types of Chinese dumplings.In terms of its dough material, filling varieties, seasoning, and shape, slight changes can create different types and flavors of dumplings.This seemingly simple food, after various combinations, can have countless even thousands of variations. The fresh shrimp pork steamed dumpling recipe references the Cantonese shrimp dumpling. 20% of the total flour is added as cornstarch to increase the transparency of the finished steamed dumplings. However, it has a better texture than traditional Cantonese shrimp dumplings due to the addition of cornstarch. The dough becomes softer when rolled out but isn't suitable for long cooking; if overcooked, it may break easily.If made into pan-fried dumplings,the finished product is beautiful with a good texture, and can be enjoyed with Thai chili vinegar sauce. I will continue to explore more delicious dumpling recipes, so today's recipe is worth trying out. Today's steamed delicacy —— Fresh Shrimp Pork Steamed Dumplings

Makes:

400g pork belly, 300g fresh shrimp,50g cilantro, 60g green onion,4 pieces of ginger, 1 egg, 100g cornstarch + 1 spoon,mung bean flour 1 spoon of lard, 250ml water Ingredients;sesame oil 2 spoons, 400g，white pepper powder 1 teaspoon, salt 1 teaspoon, maltose 0.5 spoon, oyster sauce 2 spoons, Thai sweet chili sauce as needed. Fresh Shrimp Pork Steamed Dumplings recipe:

1. Clean pork belly and mince it into meat paste; fresh shrimp is cleaned and set aside.2. Remove heads and shells from the shrimp. 3. Cut shrimp meat into small pieces.4. Clean coriander, green onion, ginger, chop them finely. 5. Add minced pork and shrimp to a large bowl.

6. Add 1 egg and mix well.

7. Add 1 spoon of cornstarch and mix thoroughly.

8. Add chopped coriander, green onion, and ginger into the same bowl.

9. Gradually add sesame oil, oyster sauce, maltose, salt, white pepper powder to the ingredients in the large bowl; stir until well combined.Shrimp cut into small cubes

4 Clean coriander, scallions, and ginger, then chop finely for later use

5 In a large bowl, add ground pork and shrimp pieces

6 Add 1 egg, mix well

7 Add 1 tablespoon of cornstarch, mix well

8 Add chopped coriander, scallions, and ginger to the large bowl

9 In the large bowl with ingredients Ingredients add sesame oil, oyster sauce, brown sugar, salt,black pepper powder，mix well for later use

10 Take another large bowl and add 400g of medium-gluten flour, then add 100g of cornstarch

11 Mix the two powders by hand until they are evenly combined

12 Add 1 tablespoon of lard

13 Rub the lard into the flour to form small granules with your hands

14 Gradually add 250g of water

15 Knead all ingredients until a smooth, non-sticky dough forms. Cover with a cloth and let it rest for 15 minutes

16 Divide the rested dough into two parts, take one part, roll it into a long strip, cut it into appropriate-sized portions, press them down to form a flat round shape, then stretch them into thin pastry sheets

17 Place an appropriate amount of shrimp and pork filling in the center of the dumpling wrapper Dumpling skin fold the edges together, pleating them as you go. This will create a beautiful dimple-edged dumpling

18 Lay parchment paper on the steamer tray, then arrange the filled dumplings in an organized manner

19 Pour enough water into the steamer pot, place the steaming rack inside, and put the steamer tray with dumplings on it. Steam for 15 minutes over high heat until done

20 Once the steamed dumplings are ready, take them out while hot and dip in Thai sweet chili sauce

　　Breakfast Suggested ingredient pairing tips for fresh shrimp pork dumplings

　　Mung bean sheet and pork: nutritional supplementation

　　Beef and pork: according to Ben Cao Gang Mu, "Eating beef with pork makes one generate worms," from a traditional Chinese medicine perspective, pork is slightly cold and has moistening, yin-nourishing properties;beef has a warm nature. These two ingredients have opposite natures and effects; therefore, they should not be consumed together. They have conflicting properties and flavors, so they should not be consumed together.