Fried dumplings with shrimp
Potstickers are a common snack on the breakfast table of Shanghai people. They have a crispy fried bottom and a mouthful of soup wrapped in meat stuffing, which can make people feel oily. However, although the soup is delicious, it is rich in fat, which is not very friendly to me, a person with slight fatty liver.So, make pot stickers with fresh shrimp!1. If you don't want to roll dough with noodles, you can buy dumpling skin in the market instead, but it is harder than your own noodles, and your own noodles are slightly soft. The potstickers are soft at the top and crisp at the bottom, and have a richer taste.2. Fillings can be changed. Whether pork or shrimp, the stuffing is made in the same way. For a bite of soup, please add skin jelly.3. You can also use a toaster to mix stuffing instead of manual work. However, the portion given in this recipe is relatively small (2 people). Just mix it casually.4. The weight unit in the recipe is gram, but it is not so accurate in actual production. It is often based on experience and hand feeling, so the amount of seasoning should be adjusted according to your own taste.
Step 1 . The first step is to prepare spring onion and ginger water. Wash and dice the shallots and ginger, add about 100 grams of water to the bowl, pinch the shallots and ginger with your hands, about 5 minutes, and let it stand for more than 10 minutes.
Step 2 . The second step is to make shrimp stuffing: shell the fresh shrimp, remove the shrimp intestines, and chop them into shrimp paste with a knife. Add salt first and mix well. Then add egg white, cooking wine, pepper and cornflour, and stir in one direction. When it is sticky and cannot be stirred, add a spoonful of water with scallion and ginger (no scallion and ginger, just water). Continue to stir in one direction, add a spoonful of water after it is sticky again, and repeat this. After each addition of water, stir until it is sticky, and then add the next water. Generally speaking, the amount of water to be added can be equal to the weight of shrimp meat. Of course, it's OK to add less water.
Step 3 . The third step, and face. Put all dough materials in a basin or on a chopping board, knead them into smooth dough, cover with fresh-keeping film and let them stand for 15-20 minutes.
Step 4 . The fourth step is to rub the dough into strips and cut into small dosage forms, about 10 grams.
Step 5 . Step 5: sprinkle powder on the chopping board (outside the formula), take a small dosage and roll it into a round dough skin the size of a dumpling skin.
Step 6 . Step 6: put a spoonful of shrimp in the middle of the dough.
Step 7 . Step 7: pick up the upper and lower skins and pinch them together. You can also make it look like you like, such as dumplings, small steamed stuffed buns, etc.
Step 8 . Step 8: wrap all dough with shrimp stuffing.
Step 9 . Step 9: pour some oil into the pan, a little more, put the raw embryo of the potstickers into the pot, fry it over a low heat for a while, the bottom of the potstickers is slightly burnt yellow, add water to half of the potstickers, cover the lid and stew.
Step 10 . Step 10: fry until the water is almost dry. Sprinkle scallions (if it's elegant, sprinkle a handful of white sesame seeds). After the water is dry, take it out of the pot.
Step 11 . Finished product!
Step 12 . Finished product!
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