Cantonese style shrimp dumplings [a specialty of Guangzhou, Guangdong]

What is Cantonese style shrimp dumplings? Authentic Guangdong Guangzhou specialty: Cantonese style shrimp dumplings

Content summary:Do you want to know what Cantonese style shrimp dumplings are? This article is a detailed introduction to the Guangdong Guangzhou specialty - Cantonese style shrimp dumplings. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Cantonese style shrimp dumplings. The full text takes about 3 minutes to read, mainly including the basic introduction of Cantonese style shrimp dumplings and the product characteristics of Cantonese style shrimp dumplings? The production method of Cantonese shrimp dumplings, etc

Basic Introduction to Cantonese Shrimp Dumplings

Cantonese Shrimp Dumplings are a traditional Han snack in Guangdong Province, belonging to the Cantonese cuisine. Originating in Guangzhou, it is filled with one to two shrimp as the main filling wrapped in a layer of clear flour, and the portion size is usually limited to one bite. Traditional shrimp dumplings are crescent shaped with twelve pleats on the spider belly, filled with shrimp, meat, and bamboo shoots. The popular dish now is single shrimp shrimp dumplings. High quality and delicious shrimp dumplings must have thin and soft skin, and it is even better if the dumpling skin is semi transparent; Shrimp should have a refreshing and chewy texture, and there should be a small amount of juice inside the dumplings. It is best if the whole dumpling is hot enough

The finished product has thin skin and many fillings, transparent and crystal clear, delicious taste, exquisite appearance, and the production process is very particular. Generally, dumpling wrappers need to be made from regular flour sticks, while for this purpose, clear flour is added with a certain amount of starch. Not only does it increase the transparency of the finished product, but it also enhances its smooth, tender, and resilient taste

Method for making Cantonese style shrimp dumplings

Ingredients: 20 grams of wheat starch, a small amount of Windmill brand cornstarch, 100 grams of starchy river shrimp, 25 grams of fresh winter bamboo shoots, a small amount of diced oil, carrot slices, and cilantro each

Preparation:

Mix the above two types of cornstarch, pour in boiling water, and make a cooked dough for later use. Chop the river shrimp and mix with diced winter bamboo shoots, diced vegetable oil, and seasonings for later use. Knead the dough into round strips and pick them into blanks of about 15 grams each. Use a spatula to slice into circular pieces, wrap them in shrimp filling, add carrot and cilantro flavors in the middle, and steam over high heat in boiling water until cooked