1. Shrimp shelling and shrimp removal line
2. Chop into puree with a knife, and chop the fat into puree
3. Mix the shrimp paste and meat, add salt, pepper, cooking wine and minced green onion and ginger, stir in one direction with chopsticks until vigorous
4. Mix the noodles with cornstarch, pour in boiling water and stir with chopsticks until it becomes a snowflake
5. Knead the dough by hand, add a small amount of lard and knead in
6. Knead it into a smooth dough and wrap it in plastic wrap to wake it up
7. Take a small portion of the dough, knead it, press flat, and roll it into a round slice
8. Put the filling
9. Fold in half and just pinch the edges
10. Put a small amount of oil in the pan, heat it on a low heat and add the shrimp dumplings
11. Fry until both sides are transparent and slightly yellow
12. Very delicious!
