Yipin crystal shrimp dumplings
Step 1 . Stuffing: 300g fresh shrimp, 50g streaky pork, 50g horseshoe, 50g carrot, 50g celery, < br /> Crystal skin: 150g clear powder, 50g corn starch, 130ml boiling water & lt; br /> Seasoning: appropriate amount of white pepper, salt, sugar and chicken powder
Step 2 . Stuffing: < br /> Rinse the fresh shrimp, peel off the shrimp line, leave some whole ones, and chop the rest into minced shrimp meat with the back of the knife; Chop pork, horseshoe, carrot and celery respectively.
Step 3 . Marinate shrimp meat and shrimp paste with a little salt for 2-3 minutes.
Step 4 . Blanch chopped carrots and celery in boiling water, remove and drain.
Step 5 . Put all the fillings into the container, add a little sugar, chicken powder and pepper, and mix them in the same direction.
Step 6 . Put it in the refrigerator for 20 minutes.
Step 7 . Crystal skin: < br /> Mix 150 grams of Chengfen, 50 grams of corn starch and 1 gram of salt, pour into 130ml of boiling water, add and stir until there is no dry noodles, and cover it for 5 minutes.
Step 8 . Take it out and rub it thoroughly, then add lard or (olive oil) and knead it into a ball. Set aside.
Step 9 . Take a small piece, twist it into long strips, cut it into small sections, roll it into thin slices, and buckle it with a mold (the skin is even in size)
Step 10 . Remove the dough with a knife.
Step 11 . Add the stuffing and knead it into a dumpling shape.
Step 12 . Put carrot slices in the pot (to prevent sticking to the pot), add shrimp dumplings, steam over high heat for 6 minutes, and then start the pot.
Step 13 . Features: crystal clear, smooth and fragrant
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