Crystal shrimp dumplings

1

Shrimp to the skin to the line

2

I'll beat the shrimp one by one with a knife

3

Cut it down again

4

Cut off the fat

5

Cracked shrimp and pork dumplings in the bowl with salt, sugar, wine, pepper powder and perfume

6

Smuggled with chopsticks and timewise needles so that the material is strong enough to spare the material and then make crystal skin

7

It's mixed with corn starch

8

Add boiling water to dry powder-free state, and a noodle and a lid for five minutes

9

Join the pig oil and make smooth noodles

10

Put the noodles on the panel and grow the strips, and then cut them into small pieces with a razor

11

Take a noodle and make a ton with a stick

12

Then we'll wrap it up and then we'll wrap it up

13

Put the material in

14

Put carrots on the top of the steambox and steam the pot for six minutes. Yes

15

Completed Chart

The main ingredients for traditional shrimp dumpling filling are shrimp, pork fat, and winter bamboo shoots. I didn't add winter bamboo shoots here, but they still taste delicious. You can also add a whole shrimp to the filling of each dumpling; this depends on personal preference. I don't like it, so I didn't add it. Wheat starch cannot be substituted with other starches. When making the dough, be sure to use boiling water that has just been boiled. Pour the water while stirring with chopsticks, and quickly knead it into a dough after mixing. Roll out one wrapper and wrap one dumpling at a time; do not roll out all the wrappers before wrapping to prevent the dough from drying out. Do not stuff the dumplings too full, as the shrimp will expand during steaming and the skin may easily break. Carrot slices are not necessary; I have tried steaming them directly on a steamer cloth, and they did not stick. If you want the finished product to be very transparent, roll the wrappers as thin as possible.