1. Shrimp shelling and shrimp removal line
2. Cut into pellets
3. Take 1/3 and chop into shrimp paste
4. Use a spoonful of cooking wine, a spoonful of cornstarch, a pinch of salt, a pinch of pepper, a pinch of ginger powder and half an egg white to grab the shrimp and mix well.
5. Add a spoonful of cooking wine, a little ginger powder, two spoons of beef powder and half an egg white to the prawn paste and pork filling, mix well, add the right amount of water in several times and stir in one direction.
6. Add shrimp cubes to the mixed meat, mix well
7. Then add the chopped horseshoe and the right amount of mixed vegetables (if not available, use carrots), and mix well
8. Mix 300g noodles with 30g corn starch and a pinch of salt, add boiling water in portions and mix until snowflakes, cover and simmer for 5 minutes
9. Add the remaining 60g cornstarch and knead into a dough
10. Add 15g of oil to the dough and knead well
11. Divide the dough into small pieces, put it on the plastic wrap and press it into thin slices with a large bottle cap (the noodles are sticky, the rolling pin is not easy to use, the dough is easy to dry, make it now)
12. Fill the thin skin with stuffing and wrap it into a dumpling shape
13. Filling in thin skin
14. Make dumplings
15. Steam in the steamer with water on medium heat for 5 minutes (before steaming, spray water on the surface of the dumplings with a watering can to maintain the humidity of the dough and increase the transparency at the same time)
16. Out of the pot
Tips:1. The noodles are sticky, the rolling pin is not easy to use, it is easier to make the dough with the bottle cap
2. The dough is easy to dry, make it and use it now
3. Use a watering can to spray water on the surface of the dumplings before steaming to maintain the humidity of the dough and increase the sense of transparency.
