To make crystal shrimp dumpling skin, the ratio of dry powder to water is 5: 4. Specific practices are as follows:

Main ingredients:

Flour (wheat starch) (150g) grass shrimp (300g) pig fat (100g)

Seasoning:

Raw flour (50g) boiled water (120ml) shallot (appropriate amount) salt (appropriate amount) chicken essence (appropriate amount) sugar (appropriate amount).

Steps:

1. Wash fresh shrimps, remove shells and shrimp lines, and leave some intact.

2. Chop the remaining shrimp into shrimp paste with the back of a knife.

3. Dice the pig fat and chop it into minced meat for later use.

4. Wash the shallots and cut them into chopped green onions.

5. Put the shrimp paste, fat meat and chopped green onion into a container, add a little sugar, chicken powder and salt and stir evenly in the same direction; Marinate the shrimp with a little salt for 20 minutes.

6. Mix 150g corn starch, 50g salt and 1g, pour into 120ml boiling water, stir while adding until there is no dried noodles, and cover for 5min.

7. Take it out and knead it thoroughly, then add lard and knead it into a ball for use.

8. Take a small piece, rub it into long strips, cut it into small pieces and roll it into thin slices.

9. Add stuffing and knead into jiaozi shape.

10. Put the shrimp dumplings in a steamer and steam for 5 minutes on high fire.