Ingredients

12 fresh shrimps

100g wheat starch

40g corn starch

Adequate amount of boiling water

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An appropriate amount of winter bamboo shoots

An appropriate amount of pig fat

Salt

Sugar

Sesame oil

Vegetable oil A small amount of white pepper

A small amount of ginger powder

Method

1. Prepare the materials. For fresh shrimps, I chose tiger shrimps, which are large, meaty and not salty. Peel the shells off the shrimp and remove the string. There was no pig fat for sale in the supermarket, so I had to remove a small piece of fat from the pork belly and chop it into pieces. Chop the winter bamboo shoots into mince and set aside.

2. Shrimp must not be chopped with a knife blade. It is ideal if you can still distinguish individual shrimps after smashing them with the back of a knife. Add the fat and winter bamboo shoots according to the ratio shown in the picture, add a little ginger powder to remove the fishy smell, and season with appropriate amounts of salt, sugar, sesame oil, and pepper. Grip evenly and put it in the refrigerator for later use

3. Put wheat starch (also known as Chengmian) and corn starch into a bowl, add boiling water in batches, and stir with chopsticks until small pieces form. Pour it onto the chopping board, let it cool down slightly, then knead it into a whole piece of dough with your hands, add a little cooking oil, and continue kneading until the dough on the chopping board is clean and smooth.

4. Wrap the kneaded dough in plastic wrap, take a piece and knead it into a long strip, and cut it into small pieces of the same size.

5. Flatten the dough with your palms, smear the back of the knife with oil, and press the flattened dough into dough. This step is rather laborious. It is also difficult to press it into a regular round shape at the beginning. The more you practice, the better.

6. Wrap in the fillings and make wrinkles. Basically, a shrimp is wrapped into a shrimp dumpling. Be very careful with this step because the dough is made from hot flour and does not have a certain malleability like flour. Students who are skilled in making dumplings must be careful not to make them as full as dumplings. There should be clear space left inside. The shrimp meat will expand significantly during steaming and will burst the skin.

7. Line the cage with oiled paper. After the water boils, add the shrimp dumplings and steam over medium heat. It will be ready in 5-8 minutes.