1. Prepare shrimp dumpling skins: measure 160g wheat starch and 80g tapioca starch in a cup, stir with a rolling pin; add an appropriate amount of boiling water to the flour, stir with a rolling pin while pouring, add a few drops of peanut oil, when it is not hot Start kneading until it becomes a ball.
2. Cover the prepared shrimp dumpling dough with wet gauze or plastic wrap to keep it moisturized.
3. Shrimp cut into sections (easier to pack than whole shrimp), minced meat, add a little cornstarch and water, mix well, soak the fungus, rinse and chop.
4. Add oyster sauce and sesame oil to the 3 fillings and mix well.
5. Dry it with a kitchen knife. Take a small dough and knead it with one hand to form a small dough (it is easy to crack when rubbing with both hands), press it on the surface of the knife and gently dry it into a shrimp dumpling wrapper. Carefully take out the shrimp dumpling.
6. Put the wrapped shrimp dumplings on the zong leaves and steam for 15 minutes. (The shape of traditional shrimp dumplings is not easy to control, but it is more practical to make dumplings)
Tips:1. The ratio of orange flour and tapioca flour is 2:1.
2. When preparing shrimp dumpling wrappers, add boiled water to the powder.
3. Slightly knead with one hand to form a small round ball, which is not easy to form and break easily when rubbed with both hands.
