Introduction of Shrimp Dumplings, a Traditional Cantonese Famous Dish, a Specialty Snack of Guangdong Province

Shrimp Dumplings is a traditional Chinese dish in Guangdong Province, belonging to the Cantonese cuisine family, and is a very familiar specialty of Cantonese people. I believe that those who like to eat morning tea must also be fond of shrimp dumplings. So, let's learn more about the origin of this popular snack and how to make it.

Origin of Shrimp Dumplings:

Shrimp dumplings are said to have been created in a restaurant in the suburbs of Guangzhou. It is said that the restaurant was located on the river and used to serve fresh fish and shrimp from the river. In the old days, restaurants were not as standardized as today's, and were generally family-run, but they were also characterized by a variety of specialties, and many famous dishes were often born from them. This restaurant is the same, although the owner of the cooking skills rough, but because of the fresh ingredients, no shortage of customers.

One day, a diner in the restaurant to eat dumplings, meal after feeling the taste of fresh, but always think that there is a lack of beauty, so the second said: such as cooked starch (starch) system skin, the dumpling skin is soft and translucent, shrimp stuffing is vague, full of color and flavor carry over. The owner of the restaurant did not believe: dumplings can not see the meat filling of the diners were cold, sneered and went. Food hall boss suddenly repentance, and hastened to personally debugging according to law, and indeed customers like clouds to come. Neighboring restaurants followed suit, and shrimp dumplings were born.

In the 1930s, shrimp dumplings became popular in Guangzhou. Fresh shrimp meat as the filling is an important feature of Guangdong shrimp dumplings, so the major teahouses often rushed to send people in the morning to buy fresh river fresh. The prosperity of the food industry greatly contributed to the development of the fishing industry. Later, shrimp dumplings were introduced by major restaurants and teahouses in Guangzhou, and gradually processed and reformed by famous masters to become exquisite dim sum, which has been widely spread and endured for a long time.

How to make shrimp dumplings:

Ingredients:

200g clarified flour, 50g cornstarch, 200g flour, 50g pork filling, 200g fresh shrimp, 50g shredded dried bamboo shoots, 1 portion of egg white, 2 teaspoons of oil (10ml), 1/2 teaspoon (3ml) sesame oil, 1/2 teaspoon (3g) pepper, 1/2 teaspoon (3g) salt, 1 teaspoon (5g) sugar, water. 5g), water to taste

How to make the crust:

1. Mix the clarified noodles, cornstarch and flour well, slowly pour in the boiling water, stir with chopsticks, then add a little oil and continue to mix well, knead it into a smooth dough.

2. Cover the dough with plastic wrap and allow it to molasses for 20 minutes, then roll the molassed dough into a long strip, divide it into small doses, and roll it out into a round sheet, and the crust is ready.

The filling:

1, fresh shrimp wash, remove the head and shell, pick off the shrimp line, leave a few whole, the rest with the back of the knife finely chopped into shrimp meat paste. Dry bamboo shoots hair, with water bleach clear. Shrimp paste and meat mixture into the basin, add dried bamboo shoots, egg white, salt, sugar, sesame oil, pepper, in one direction and keep stirring until the meat mixture on the strength.

2. Marinate whole shrimp (or cut into small pieces) with salt and pepper in a small bowl to taste.

How to make shrimp dumplings:

1. Put the filling into the rolled out dough, then put a shrimp or shrimp segment, and pinch it into a dumpling.

2. Boil water in a steamer, place the dumplings neatly, and steam over low heat for about 10 minutes until cooked.