1. Peel the corn kernels, wash the shrimps after peeling them, add water and edible alkali to soak for 20 minutes, wash and set aside.
2. Beat a raw egg into the pork froth and stir until completely combined.
3. Add corn and shrimp and beat well.
4. Add all the seasonings and beat clockwise until the filling is chewy.
5. Add a small amount of water to spinach leaves to make a juice.
6. Add flour in portions and knead for 20 minutes until the dough is chewy and does not stick to your hands.
7. Knead the dough into a ball, cover it with a damp cloth and let it rest for ten minutes to prevent the surface from drying out.
8. Make a hole in the middle of the dough with your fingers, and slowly spread it out evenly.
9. Spread into a suitable circle.
10. Use a knife to cut the circle into small doses, cover the small doses with a damp cloth, and take one by one. Roll out the small doses into round slices.
11. Roll out a bag and wrap it into the shape you like. Forgive me for wrapping willow leaves for the first time, so willow leaves are ugly.
12. The steamer is matted with steamer paper.
13. Put five carrot slices on it.
14. Put the dumplings on the carrot slices and put them in the steamer. Pay attention to the steamer, comrades, don't chop the steamer directly on the stove! Steaming on high heat for 15 minutes, ok~
15. Then take a photo and send it to Moments.
Tips:You can make your own fillings. Soak the shrimp with alkali will be more elastic and transparent.
