Shrimp Dumplings

grams of shrimps, pound half into puree and cut half into slightly larger pieces. Pure fat meat should be used normally for pork! I changed it to 4:6 fat and lean pork belly filling.

First, mix the shrimp paste and shrimp pellets and beat them until they form a gel. Add 12g of onion and ginger water to the pork, stir and beat clockwise with your hands. Mix the meat filling and shrimp and add 50 grams of diced winter bamboo shoots. Add light soy sauce, white pepper, salt and sugar and mix well.

First mix the noodles and tapioca flour evenly. Get out of here! Get out of here! Boil 135g of water to scald the noodles. Pour in the boiling water and stir quickly until there is no dry powder in the basin.

Knead the blanched noodles evenly while it is hot, add 10 grams of lard and knead until smooth and fine.

The kneaded dough should be kept warm, moisturized and prevented from drying out.

Divide into dough pieces weighing 12 grams each. Put the dough into a basin to keep it warm, moisturizing and prevent drying.

You can sprinkle some oil on a towel, rub the side of the knife over the oil on the towel, and then press it into a disc. When wrapping, drain the oil out. If you don’t want to press the skin, you can use a rolling pin to roll it out. Reminder: Try not to use hand powder.

Wrap in appropriate amount of filling. Don't pack too much filling.

Wrap into curved dumplings. This needs to be practiced slowly.

Place thinly sliced carrot slices on the steamer to prevent them from sticking, and place the wrapped shrimp dumplings on top.

Bring water to a boil and steam over high heat for five minutes.

Springy outer skin, delicious filling.

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