Shrimp dumplings are traditional specialties of the Han ethnic group in Guangdong region, and they are a traditional snack in Guangdong teahouses and restaurants.People in Guangdong cannot help but have a steamed basket of shrimp dumplings when drinking tea..Superior shrimp dumplings have white and thin skins like snow, half-transparent with the filling barely visible inside. They are smooth, fresh, delicious, and irresistible to eat.Crispy Crystal Shrimp Dumplings Ingredients

    Main ingredients: 150g clear wheat flour, 300ml boiling water, 350g fresh shrimp meat

    Vinegar ( )(appropriate amount)Black pepper powder ( )Plant oil ( ) Auxiliary materialstapioca starch (20g)Lard (20g)Radish ( )Sugar ( )Ginger ( )Salt ( )Cooking tools: WokDumplingsMain food, lightly steamed for 20 minutes, average difficulty
    How to make Crystal Shrimp Dumplings:1. Chop two-thirds of the shrimp meat into paste and one-third into chunks,Radish

    is chopped finely. Add the shredded shrimp paste with radish, add salt, sugar, ginger, vinegar, and black pepper powder, mix thoroughly.

    

    2. Then take out the filling, splash it from a height of about one foot into a bowl. Repeat 20-30 times until fully mixed, then add plant oil and stir evenly. Put in the refrigerator to freeze for 15 minutes. After freezing for 15 minutes, remove from the refrigerator and add the remaining shrimp meat. Mix thoroughly, ready to be refrigerated and stored.3. Prepare 150g clear wheat flour and 10g tapioca starch with salt, mix well. Keep another 10g of tapioca starch aside temporarily. Blanching: Pour boiling water into the mixed powder, stir with a fork until it forms fluffy snowflakes. Do not leave any dry powder, cover and let sit for 5 minutes.4. Knead the blanched dough while hot, divide into portions, then gradually add the remaining 10g of tapioca starch. Add about 10g of lard, knead until a uniform dough is formed.

    

    5. Place in a container and cover with a wet cloth, let it rest for 20 minutes.

    

    6. Then take out a small portion of the dough, roll into a long strip, pull into small pieces and round them up. Roll out into round wrappers.

    

    7. The wrapper should be as thin as possible; the thinner the wrapping, the more transparent it will be when wrapped. When lifted, nearly see-through.

    

    8. Place an appropriate amount of filling inside, do not fill too much to avoid breaking the skin during wrapping or bursting during steaming. You can still see how thin the wrapper is at this point.

    

    9. With one hand pushing the shrimp wrapper and the other hand pinching the pushed wrapper into pleats, continue until all are completed. Ensure they are well sealed to prevent cracking during steaming.

    

    10. Boil water in a pot, place the wrapped shrimp dumplings on a greased (or red radish) tray, cover and steam for 4-5 minutes. Do not use maximum heat; medium-high heat is sufficient to avoid breaking the wrapper.Dumpling wrappers, nearly transparent

    

    8. Place an appropriate amount of filling inside, not too much to avoid bursting the wrapper during sealing or steaming,Steamwhen they might burst due to excessive steam pressure; you can still see how thin the wrapper is

    

    9. Use one hand to push the shrimp dumpling wrapper, and with the other hand, pinch the pushed part of the wrapper into pleats; continue this process until all are sealed, ensuring a firm seal at the end to prevent bursting during steaming

    

    10. Boil water in a pot, then place the formed shrimp dumplings on parchment paper (or red radish) placed in a steamer basket, cover and steam for 4-5 minutes; do not use high heat, medium-high is sufficient, as too strong heat can cause the wrapper to splitThe red radish should be steamed on a steam basket,with the heat not set to maximum, just medium-high is fine, as too strong a flame can easily cause the shrimp dumpling skin to crack.