1. Boil 75g of water and heat, pour in wheat flour and stir until there is no dry powder and stickiness. Turn off the heat
2. Add cornstarch and knead into a ball, then add lard and knead until smooth without cracks, cover with plastic wrap and lie down for 30 minutes, then divide into 10 small portions and round
3. Freeze the shrimp for more than 1 hour, peel off the shell directly, cut the back with a knife and take out the shrimp thread
4. Take 10 prawns, cut the first third of the head, and chop the remaining prawns
5. Add the prepared pork fat and lean meat to the minced shrimp. Screw in 3g of ginger minced, pour in 2 drops of wine, 1.5g of salt, a little pepper and fish sauce (if not, add chicken powder)
6. Mix well and set aside for 20 minutes
7. 10 shrimps, drop 2 drops of wine, 0.5g salt and mix well
8.
Dip the back of the knife with oil, put a plastic wrap on the tabletop with oil, and pat the flat dough (I don’t know how to do it, it’s thicker)
1 spoon of minced shrimp stuffing with a section of shrimp
9. Shrimp dumplings are more difficult to make. My method is to gently squeeze the two sides and then spread a steaming cloth on a little folding steaming rack. Put the shrimp dumplings one by one, turn the hot water in the pot and turn to medium heat and add the shrimp dumplings 5 Minutes
Tips:The water must be hot and piping hot before adding the orange powder and stirring until it is completely mixed and viscous, so that the shrimp dumpling skin is not easy to crack and it is difficult to wrap the shrimp filling.
