Homemade Cod Fish Crystal Shrimp Dumplings Method

Previously, I had attempted to make crystal shrimp dumplings on my own. Shrimp dumplings are the crown jewel of Cantonese dim sum breakfasts.Dim sum This Spring Festival, I went to Hong Kong specifically to try the tea houses and savored them thoroughly. I followed these steps one by one and was very successful; the outer skin was soft, elastic, and chewy, while the filling was smooth, tender, and fragrant.

Crispy skin ingredients: 90 grams of wheat starch,potato 90 grams of potato starch, 1 gram of salt, 180 grams of boiling water

Filling:codfish 150 grams,shrimp 200 grams, 10 grams of green onion,ginger 5 grams, 2 tablespoons of rice wine, 1 tea spoon of cornstarch,green onion oil(or sesame oil) 10-15 grams, salt and pepper powder Proper amount

Codfish Crystal Shrimp Dumplings preparation process

One, prepare the filling.

1. First, mix the shrimp.

Remove the shells and the sand line from the large shrimp, wash them thoroughly.

2. Cut the large shrimp in half, using the back of a knife to make several cuts without completely cutting it open.

3. Use a spoon to scrape off the codfish meat.

4. Chop the codfish with the back of the knife and use the blade to crush it until it becomes a paste, remove any fish bones and thorns during this process.

Note: This method results in better texture than just chopping it directly.

5. Mix the shrimp meat and fish paste together in a bowl and season with 2 grams of salt and 1 tea spoon of cornstarch, mix well to marinate and bind. Then add chopped green onion (10 grams), ginger (5 grams), sugar (1 gram), pepper powder (0.5 gram), rice wine (1-2 tablespoons).

Note: You can also use green onion and ginger water here; the result with a slight hint of green is also beautiful.

6. If the bowl is too small, switch to a larger plate and mix until it's firm enough. If it's too dry, add a little bit of water to adjust.

7. Finally, add some green onion oil (about 10-15 grams).

8. This filling has excellent viscosity and moisture; the final result will be smooth and chewy when cooked.

Two, prepare the crystal skin dough

1. Put the prepared filling in the refrigerator to chill for 20 minutes before use. Next, make the crystal skin dough which is a partially cooked dough.

Mix 90 grams of wheat starch, two-thirds (60 grams) of potato starch and 1 gram of salt evenly; then add 180 grams of boiling water while stirring continuously.

2. Add the remaining one-third (30 grams) of potato starch to the bowl and knead it with the heated dough until you have a non-stick, soft dough ball.

Note: If the dough is too soft, it will be grainy; if it's too hard, it won't be chewy. Therefore, do not necessarily use all of the one-third potato starch; practice several times to get the right feel.3. Add about 15 grams of oil (better with pork fat) and knead until smooth. Roll into a long strip and wrap in a plastic bag.

Note: Dough exposed to air will dry out quickly, so keep it sealed during all operations; take small pieces as you go until the whole batch is done.Three, shaping and steaming Crystal dumplings

1. Place a thin layer of oil on a wooden cutting board, take a piece of dough about 13 grams, roll it into a ball and flatten it slightly, then press it with the blade side of a stainless steel knife.

Note: The crystal skin is not rolled out with a rolling pin but crushed using a knife. Tea house chefs often keep an oiled cloth nearby to wipe the knife after each sheet.You should use a wooden cutting board with long grain patterns, not other types. 2. Place a piece of filling in the center of the skin.

3. Fold from one end to the other and only fold the back.

Using your left index finger to push the back dough towards you and the right index finger to pinch it together with the front dough.4. Shape into a crescent moon or spider belly; I need more practice for perfection.

5. Do the same for all pieces, place them on a layer of parchment paper in the steamer, leaving some space between each one.

6. Steam over boiling water for 5 minutes and then you can lift the lid to enjoy your dumplings. Tips for making codfish crystal shrimp dumplings

1. If the dough is too soft, it will be grainy;

If it's too hard, it won't have chewiness.

Therefore, do not necessarily use all of the one-third potato starch; practice several times to get the right feel. I used all in this case.

2. Keep the dough sealed during operations to avoid drying out; for slower hands, keep the dough in a bag until it's done.

3. The crystal skin is crushed with a knife and not rolled with a rolling pin;It's best to use a wooden cutting board with long grain patterns.4. Steam seafood dumplings only after the water has come to a boil, using high heat for 5 minutes is enough.

5. Enjoy the dumplings while they are hot; the skin will harden if left to cool.

6. The green onion and ginger in the filling can be replaced with green onion and ginger water; the result with an underlying hint of green is also beautiful. It is best to use a long-grain wooden cutting board, rather than other surfaces.

4. Steamed seafood crystal dumplings must be placed on the steamer when the water is boiling and cooked with high heat for just 5 minutes.

5. Enjoy the crystal dumplings while they are hot; if left cold, the skin will become hard.

6. The in the filling can be replaced with water, but a subtle green color in the finished product is also very beautiful.