How to make shrimp dumpling filling for Xi Bafang

450g of flour, 50g of starch, 500g of shrimp, 125g of fat pork, 125g of dried bamboo shoots, 90g of lard, 20g of salt, 10g of monosodium glutamate (MSG), 8g of sugar, 5g of sesame oil, 10g of green onion, 1g of pepper, 5g of ginger, 3g of wine.

How to make it:

1, dough Preparation:

Knead the flour into a dough with cold water and cover it with a wet towel (10 minutes) (to prevent the surface of the dough from peeling), then remove the blanks and make the skin and set aside.

2. Bamboo shoots: Boil bamboo shoots in a pot for 3 minutes, then rinse with cold water to cool, then chop into small dices and set aside.

3, shrimp selection/processing: it is best to use fresh shrimp (grass shrimp, basal shrimp, river shrimp, nine-jointed shrimp, etc. ......) Its purpose is to taste tender. Good fresh flavor. If there is no fresh shrimp with frozen shrimp can also be.

4, frozen shrimp processing: shrimp first thawed, the water drained (very dry, you can use a dry towel to suck dry) 500g of shrimp in the add baking soda salt 6g with a hand in one direction for 5 minutes and then placed in the water rinse 2 hours after chopping into a raspberry standby - Purpose: the shrimp to remove the odor.

5, pork selection: with the retreat meat chopped into meat rice

Stuffing production: take a basin into. Pork, shrimp, green onions, ginger, wine, bamboo shoots, lard, salt, monosodium glutamate, sugar, pepper, sesame oil, stirring for 5 minutes (on the strength) and add starch.

6, dumpling molding: 9g skin 15g filling