How to make Chinese cabbage and shrimp dumplings

Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. Well, now let me introduce to you the practice of cabbage and shrimp dumplings

1.1 Heat the milk in the microwave for 30 seconds, pour in yeast powder and sugar to dissolve, then add salad oil.

2.2 Prepare the ingredients for dough: 400 grams of flour, 4 grams of yeast powder, 1 bag of milk, 1 gram of sugar, and 10 grams of salad oil.

3.12121Knead into a smooth dough that does not stick to your hands, cover with plastic wrap, and place in a warm place to ferment for about 1 hour.

4.21212Add the flour to the dissolved yeast water and mix well.

5. After about an hour, the dough will expand to twice its original size.

6. Peel off the skin and you can see that the inside of the dough is honeycomb-shaped, which means the dough is ready.

7. While waiting for the dough to rise, prepare the filling: fresh shrimp, dried shrimp, eggs, cabbage, appropriate amounts of sugar, salt, light soy sauce, and a little oyster sauce.

8. Ingredients for the filling: Fresh shrimp

9.1 Beat the eggs, add the chopped green onions and stir-fry until cooked.

10.2 Wash the dried shrimps with warm water, soak them until soft and chop them into small pieces.

11.1 Remove the head and shell of the fresh shrimp, keep the shrimp tail, make a cut on the back of the shrimp, remove the shrimp thread, add a little salt, scallion and ginger water, and chicken essence, mix well and set aside.

12.2 Wash the Chinese cabbage, blanch it in boiling water, let it cool, and chop it on the chopping board.

13. Mix the scrambled eggs with the chopped bok choy and dried shrimps.

14. Add chopped green onion, minced ginger, appropriate amount of salt, sugar, light soy sauce, sesame oil and oyster sauce to make the filling.

15. Knead the fermented dough into long round strips.

16. Then divide the dough into equal portions.

17. Flatten the dough and roll it into a round skin that is thick in the middle and thin at the edges.

18.Put the filling in the round skin.

19. When the bun is halfway done, stuff a fresh shrimp into the sealed opening, leaving the shrimp’s tail exposed, and then seal the opening. (Because I had to wrap it with both hands and there was no one around to help take pictures, I didn’t take any pictures of the wrapping process. Please understand.)

20. Put appropriate amount of water in the steamer, place the buns on the steamer, cover the pot, and let it rest for about 20 minutes.

21. Then turn on the fire to boil water. After the water boils over high heat, switch to medium heat and steam for 10 minutes. Then turn off the heat. Do not take it out immediately after turning off the heat. Simmer for another 5 minutes before removing from the steamer.

22. Here is a picture of the finished product

23. Here is another picture of the finished product.

24. Here’s a close-up of the finished product. (The pictures were taken with a mobile phone, so some of the pictures are not clear, please forgive me)

25. Finally, here is a close-up of the finished product.

26. Hehehe, it’s so delicious.

The dish of cabbage and shrimp buns is delicious, but only when you make it yourself can you enjoy the deepest pleasure. So, if you want to satisfy yourself and contribute to others, please act now.