1. It is easier to peel the live shrimp in the refrigerator for half an hour, remove the shrimp thread, and chop two-thirds into puree.
2. Leave one third, use cooking wine, salt, and marinate for a while
3. Soak ginger in a small amount of hot water
4. The pork filling and chopped green onion into puree, (I added a little filling yesterday) I personally like to add fat.
5. Mix the meat and shrimp, stir in ginger juice, sugar, salt, cooking wine, stir well, put on disposable gloves and beat for a few minutes, this kind of filling is more Q.
6. 90g orange powder, 30g cornstarch, add a spoonful of salt and mix well.
7. The boiling water that has just been boiled must be boiling water, stir with chopsticks until it is powder-free, cover and simmer for five minutes.
8. Add a spoonful of oil and knead into a smooth, non-sticky dough.
9. Divide into small doses of about 8 grams.
10. Try to use one and take one, and cover the other noodles with plastic wrap to avoid dryness.
11. Wrap the shrimp stuffing and put less stuffing, because the dough is not malleable, so as not to break when it is cooked, and you must use cornstarch to make the dumplings so that the dumplings are crystal clear.
12. Boil water on high heat, change to low heat and steam for five minutes. Carrot slices can be placed under the dumplings, or use steamer paper for easy removal.
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