1. Material preparation
2. Buy the Jiwei shrimp and put it in the refrigerator for 12 hours. The freezing is to facilitate the shelling and take out to thaw
3. After thawing, remove the shrimp head and shrimp thread
4. Pound shelling
5. Take out most of the shrimp and chop into puree, set aside
6. Cut the remaining shrimp into small cubes and set aside
7. A small piece of pig fat, blanch in water and boil
8. The pork fat is cooked and chopped
9. A small handful of dried bamboo shoots, blanched and boiled and chopped
10. Take a small piece of carrot and peel it
11. Cut into small dices
12. Mix the above ingredients together, add a teaspoon of salt, a teaspoon of white pepper, a teaspoon of sugar, an appropriate amount of cooking wine, and adjust the saltiness by yourself.
13. Stir evenly with your hands, pick up and drop it high, whipping up vigorously
14. Wrap with plastic wrap and refrigerate for later use
15. Mix wheat starch and tapioca starch in a ratio of 3:1 and use boiling water to make it into a snowflake shape. The water must be boiled.
16. Stuff it while it's hot for three to five minutes
17. When the time is up, knead the dough into a dough with your hands
18. Pour a little vegetable oil to prevent it from drying out and being too sticky
19. Knead into a uniform dough
20. Put the lid on and leave for about 10 minutes
21. The dough is ready to use, it’s really too easy to dry out, so you must keep the lid on
22. Put a little vegetable oil on the table and the surface of the knife, otherwise it will be too sticky
23. Take a small dose and press it with the knife face to form a skin
24. It must be steamed thinly to get it through, the building kung fu is not yet in place and needs to be strengthened
25. Put a little bit of stuffing you made before, don’t be greedy to put too much, it will burst
26. Wrapped in the shape of a crescent
27. Slice the remaining carrots for later use
28. Remember to squeeze the wrapped shrimp dumplings tightly, and then put them on the carrot slices
29. Put it in a steamer and steam it over medium heat for five minutes. The prawns are easy to ripen.
30. The finished picture, the shrimp dumplings on this picture are too thick and not transparent enough, please remember to have thin skins
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