Recipe: Crab dumplings

Home Cooking Recipe: Crab dumplings

Notes:

The difference between Xiaolongbao and Xiaolongtangbao has two aspects. One is the outer skin. The outer skin of Xiaolongbao has the characteristics of hair and hot noodles. It is chewy in softness and the blending of invagination. The dumplings are bitten down and the soup is full. To make the stuffing of the dumplings, you must make the pigskin, and it takes a lot of work. Start with a simple dumpling. The recipe for the dough is from "Mr. Meng's Chinese Pasta." I made the following 2 times the amount.

Ingredients:

Steps:

  1. Home Cooking Recipe: Chopped with shallot and ginger

    Chopped with shallot and ginger

  2. Home Cooking Recipe: Ready crab meat

    Ready crab meat

  3. Home Cooking Recipe: Prepare the meat

    Prepare the meat

  4. Home Cooking Recipe: The above three ingredients are placed on a cutting board

    The above three ingredients are placed on a cutting board

  5. Home Cooking Recipe: 剁 剁, mix evenly

    剁 剁, mix evenly

  6. Home Cooking Recipe: Add the seasoning, stir evenly with chopsticks, add water in several portions, and stir in one direction until the water is completely absorbed.

    Add the seasoning, stir evenly with chopsticks, add water in several portions, and stir in one direction until the water is completely absorbed.

  7. Home Cooking Recipe: Put the stuffing in the refrigerator and refrigerate

    Put the stuffing in the refrigerator and refrigerate

  8. Home Cooking Recipe: Baking dough: boiling water into the flour in a circle

    Baking dough: boiling water into the flour in a circle

  9. Home Cooking Recipe: Stir the flour and boiling water with a squeegee and let it stand at room temperature.

    Stir the flour and boiling water with a squeegee and let it stand at room temperature.

  10. Home Cooking Recipe: Baking dough: the dough material is mixed and smoothed to a smooth state.

    Baking dough: the dough material is mixed and smoothed to a smooth state.

  11. Home Cooking Recipe: Mix the hot dough and the dough dough at room temperature, simmer until smooth, let stand at room temperature, relax for 10 minutes.

    Mix the hot dough and the dough dough at room temperature, simmer until smooth, let stand at room temperature, relax for 10 minutes.

  12. Home Cooking Recipe: The dough is divided into 4 parts

    The dough is divided into 4 parts

  13. Home Cooking Recipe: Take one of them and knead it into a strip of uniform thickness and divide it into 12 equal parts (about 19-20 g) with a scraper.

    Take one of them and knead it into a strip of uniform thickness and divide it into 12 equal parts (about 19-20 g) with a scraper.

  14. Home Cooking Recipe: Squash the dough

    Squash the dough

  15. Home Cooking Recipe: Roll the flattened dough into a thin circular patch around the middle thick

    Roll the flattened dough into a thin circular patch around the middle thick

  16. Home Cooking Recipe: Put the fillings (in principle, the amount of filling and the ratio of the dough is about 1:1, I pack about 30 grams of stuffing)

    Put the fillings (in principle, the amount of filling and the ratio of the dough is about 1:1, I pack about 30 grams of stuffing)

  17. Home Cooking Recipe: The thumb of the left hand presses the filling material, the right hand raises the edge of the dough slightly, and the dough is pleated and pleated. After bonding one turn, it can be glued back to the beginning to make a small opening. (The kneading action in this process is well controlled. The size of the folds, so the shape of the buns will be a relatively regular round shape, I am not doing well.)

    The thumb of the left hand presses the filling material, the right hand raises the edge of the dough slightly, and the dough is pleated and pleated. After bonding one turn, it can be glued back to the beginning to make a small opening. (The kneading action in this process is well controlled. The size of the folds, so the shape of the buns will be a relatively regular round shape, I am not doing well.)

  18. Home Cooking Recipe: After wrapping, put in a powdered container and ferment for 15-25 minutes at room temperature (the volume is slightly larger than before the fermentation according to the ambient temperature)

    After wrapping, put in a powdered container and ferment for 15-25 minutes at room temperature (the volume is slightly larger than before the fermentation according to the ambient temperature)

  19. Put it in a steamer with cooking oil, pour boiling water into the container, put on the steamer, cover the lid, steam in the microwave for about 15 minutes, turn off the lid, open the lid first, and then open it completely in a few minutes. Avoid exposure to sharp changes in temperature


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