How to make shrimp dumplings

Shrimp dumplings are a type of dumpling made with shrimp and are also a traditional delicacy of the Chinese nation. Shrimp dumplings taste very delicious and are relatively nutritious, so they are loved by many people. Of course, making shrimp dumplings is a rather troublesome task. Both preparing the filling and making the dough require some effort. Here I will introduce to you how to make shrimp dumplings.

1. Preparation of shrimp filling

Ingredients: 250g shrimp, 250g minced meat, 60g minced carrot, 1 egg, salt, cooking wine, chopped green onion

1. Choose fresh pork with 30% fat and 70% lean meat, cut into minced meat and set aside; choose large fresh prawns, remove the heads, shells, mud intestines, wash them, and make shrimp paste for later use; chop carrots and set aside, chop chopped green onions and set aside

2. Put all the ingredients in a large bowl, beat an egg, add 2 grams of salt and 2 grams of cooking wine, stir vigorously in one direction with chopsticks, and you can use it to make dumplings

Note:

1. Chop the shrimp into larger pieces so that it tastes better when eaten.

2. Freeze the shrimps you bought in the refrigerator for half an hour, then take them out and peel them. It is very convenient.

3. I use scissors to open the shrimp back and pick out the shrimp thread. I find it convenient and quick, and I recommend it to everyone.

4. Don’t add too much cooking wine, otherwise the wine taste will be too strong. Don’t add too much salt at one time. You can adjust the dipping sauce if it becomes too light later.

2. How to make dumplings

1.200g flour and 95g water. Put the flour into a bowl, add water, and knead into a bowl of smooth dough, cover with a clean wet cloth, and let it rest for 15-20 minutes.

2. Sprinkle dry flour on the chopping board, knead the dough again, then roll it into long strips and cut into small pieces of about 4 grams each.

3. Flatten the small dough and roll it into thin slices. Add dumpling filling, fold it in half and wrap it up, pinching until the filling is no longer visible. The dumplings are ready.

4. Prepare a flat plate, sprinkle dry flour on it, place the prepared dumplings on it without them sticking to each other, and store them in the refrigerator. After it is frozen solid, you can take it out and put it in a fresh-keeping bag, continue to store it, and take it out whenever you want to eat it. Eat as soon as possible

3. Cooking skills

1. The technique of making dumplings is difficult to describe in words, and there are various different ways of making them. In short, there is only one principle: dumplings without revealing the stuffing are good dumplings. You can do it.

2. If you don’t make the dumpling skin yourself, but buy it, you need to dip some water on the edge of the dumpling skin when wrapping it to help the dumplings stick together.

3. The dumpling skins purchased are usually thicker. If you want to make them thinner, please see here: Beautiful Skirt-Hem Dumplings.

4. Boiling dumplings: There is a difference in the cooking methods of freshly made and quick-frozen dumplings. The general principle is to put the dumplings in after the water boils, then add a bowl of water and continue cooking after it boils again. Repeat this three times and the dumplings are ready to eat. If they are quick-frozen, cook them a little longer and don't use too big a fire. Generally, dumplings are cooked when they float on the water.