1. To make the noodles, prepare a clean container, pour in the glutinous rice flour and glutinous rice flour
2. Boil water and stir the powder into a snowflake shape
3. Knead into a smooth dough, wrap it in plastic wrap and wake up for 20 minutes
4. While waking up the noodles, prepare the fillings and wash the green prawns
5. Squeeze out the shrimp, pick off the shrimp thread, prepare half and cut into two sections, add cooking wine and minced ginger to marinate for a while, and chop the other half into shrimp paste
6. Mince carrots, chop pork belly into puree, mix with shrimp puree and chopped green onion, add pepper, light soy sauce, salt and sesame oil and stir clockwise until smooth
7. Let’s start making dumplings, roll the awake dough into strips and cut them into equal parts.
8. Roll the small agent into a round slice with a thick middle and thin sides on both sides, put a small filling and a piece of shrimp in the middle of the round slice, fold the dumpling wrapper in half and pinch it tightly
9. Tuck the outer leather on the left
10. Fold one by one, fold it four times, pinch the corners tightly
11. Repeat the action on the left on the right, so that a dumpling is ready
12. Steam on the pot for eight minutes
13. Let it dry for a while and then start the pan, so that the skin will not break easily. Dip with vinegar, it tastes good
Tips:1. This dumpling skin is indeed not sticky at all and it is easy to break. I added glutinous rice flour but it still doesn't work, so the filling must not be too much, otherwise it won't be pinched.
