How to make shrimp dumplings

• 

  1. Filling preparation: Freeze the fresh shrimps for half an hour, take them out, peel them Chop the shrimp threads into small pieces, chop the winter bamboo shoots, carrots, ginger, and fat separately, add the shrimps, add 5g of corn starch, an appropriate amount of water, and stir until the meat filling is chewy

• 

  2.100 grams of starch powder, 40 grams of corn starch, 200 grams of boiling water, stir with chopsticks into small pieces

• 

  3. Knead the dough while it is hot, cut it into small squeeze balls of the same size, and cover it with wet gauze to prevent it from drying out

• 

  4. Use the palm of your hand to press the dough into a skin!

• 

  5. I chose the simplest method to pinch the middle together first, then collect the filling from both sides toward the middle.Don’t wrap too much

• 

  6.Steam over medium heat for ten minutes and serve on a plate