Shrimp Dumplings
1.
Remove the mud line from the shrimp and press it into mud with the back of a knife
2.
Chop it together again, I used half of the shrimp to chop the puree,
My shrimp is a bit too big, the other half of the shrimp is two
3.
It’s better to add less fat meat, I add some mashed bamboo shoots, blanch them, and cut them into small cubes.
4.
Put the shrimp, mashed meat, and diced bamboo shoots in a bowl, add cooking wine, and add some salt
5.
Add ginger juice, add a little sugar
6.
Add some pepper, add some chicken sauce
7.
Stir in one direction evenly to form fillings, and then mix the powder and corn starch in a ratio of 3:1
8.
Add in hot water of about 80 degrees, stir and add water until it becomes snowflakes. Add a spoonful of oil and a little salt. It is best to add lard. If I don’t have it, I add some olive oil.
9.
Knead into a dough and let stand for 5 minutes
10.
The best noodle is warm and start pressing. I take about 15 grams of dough, round it, and press it hard with a scraper
11.
Then turn the scraper 360 degrees, using even force when turning.
Just one dough
12.
Use a spatula to pick up and put on the right amount of filling, don’t put too much or it won’t wrap up
13.
Wrap it like dumplings. It is best to put the wrapped shrimp dumplings on carrot slices like a moon bud shape. After the water in the pot is boiled, steam it in the basket for 8 minutes.
Tips:
It's best to roll the skin thinly, and it's easy to break the skin gently when wrapping it!
In the end, the filling is more than a half!
