Cantonese crystal shrimp dumplings are made

One of the four kings of Cantonese refreshment, the king of crystal shrimp dumplings

Ingredients

Fillingmethod:

Greenshrimp 500 g

dicedfattymeat 50 g

dicedparsley 50 g

dicedcarrot 25 g

cornstarch 10 g

salt 5 g

monosodiumglutamate 10 g

chickenbouillon 2.5 g

sugar 15 g

pepper 1 g

lard 15 g

sesameoil 15 g

Crystalskinmethod:

Ingredient:

Potatocornstarch 50 g

Whitecranenoodles 100 g

Salt 2 g

Boilingwater 250 g

IngredientB:

Potatocornstarch 100 g

Lard 10 g

Pour in 500 grams of dried shrimp
Add 5 grams of table salt
Add 10 grams of cornstarch
Stir until the glue rises, and you can rub it by hand without a blender until the glue rises (don't break it)
Add 10 grams of MSG
Add 15 grams of sugar
Add 2.5 grams of chicken bouillon
Add 1 gram of pepper
Stir well, do not break it and affect the taste
Add 50g of diced fatty meat
Add 50g diced parsley (or water chestnut)
Add 25g diced carrots (optional)
Add 15 grams of lard
Add 15 grams of sesame oil and stir well
Shrimp dumpling method:
Ingredient A: Pour 100 grams of white crane noodles into the pot
Add 50 g of potato starch
Add 2 grams of table salt
Stir to combine
Pour 250 grams of boiling water at a time
Stir well until the dough is transparent
Add 100g of potato starch to Ingredient B
Live into dough
Add 10 grams of lard
Roll the dough until smooth
Prepare a leather knife and grease the cloth
Take a small piece of dough and rub it again until soft and into strips
Dip the back side of the leather knife in a tarpaulin and press it hard into a thin round skin. This process requires a lot of practice to do
Stack the filling and press it well
Hold up the top and push while pinching, and don't move the thumb below
Slow motion, pushing while folding
Cut off the extra edges
It's done
Cantonese shrimp dumplings
Steam in the basket drawer over high heat for 4-5 minutes
It's time to eat
Shrimp dumplings
White crane noodles want to buy such a kind of two-packed.