Fresh Shrimp Dumplings from Spring City

Fresh Shrimp Dumplings from Spring City

　　The finished dumplings feature an ultra-thin skin, generous filling, crystal-clear transparency, delicious flavor, and exquisite craftsmanship, but they are somewhat challenging to make. Typically, regular flour is used for dumpling wrappers, but this recipe uses wheat starch instead to enhance the translucency of the final product. A certain amount of starch is also added, resulting in a very elastic dough that’s hard to roll out. The issue was eventually resolved by spreading the dough horizontally with a knife, leading to the successful creation of these dumplings.

Main ingredient: 2 kg dried wheat starch.

Ingredients: 90 g dried starch, 600 g large shrimp, 200 g each of soaked dried mushrooms, soaked dried magnolia slices, and fat pork.

Seasonings: 10 g each of yellow wine and sesame oil, 15 g fine salt, 2 g each of pepper, MSG, 5 g each of chopped coriander, chopped scallions, and chopped ginger, 50 g cooked lard.

Method:

(1) Dice the shrimp, mushrooms, magnolia slices, and fat pork, then place them in a bowl. Add chopped coriander, scallions, ginger, and salt. Mix in pepper, MSG, sesame oil, and yellow wine, and stir well to form the filling.

(2) Place the wheat starch and other starches in a basin, pour boiling water over to scald the mixture, knead until uniform, and let cool slightly. Then add the remaining starch and lard, and knead until smooth. Cover the dough surface with plastic wrap.

(3) Roll the dough into strips, cut it horizontally, spread it out into wrappers with a knife, wrap in the filling, shape into dumplings, and steam until cooked.