Main ingredients

Cheng noodles

200 grams

Corn starch

70 grams

20g

Shrimp

300g

Winter bamboo shoots

150g

Pork belly

100g

Accessories

Oil

1 spoon

Salt

2 teaspoons

White pepper

1 teaspoon

Steps

1. Slice winter bamboo shoots

2. Blanch the winter bamboo shoots in boiling water

3. Dice the winter bamboo shoots, chop 2/3 of the shrimp and peeled pork belly into puree, add a small spoonful of salt, white pepper, and a small amount of vegetable oil and mix well. Leave a few shrimps whole.

4. Mix the noodles and corn starch well.

5. Slowly pour in the newly boiled water and use chopsticks to stir it into a snowflake shape. Blanch the noodles until they are cooked. Make sure that every part of the noodles is scalded by the boiling water, but the water should not be too hot. many. Then don't rush to knead the dough, cover it with a cutting board or lid and let it cool.

6. After the noodles are cool enough to not be hot, add a little lard and a small spoonful of salt (I don’t know if vegetable oil will work. If you want to try it, you should also add colorless and odorless vegetable oil, otherwise it will affect the noodles. color). Lard can ensure that the dough is smooth and will not stick to the cutting board when you roll it out. Knead into snow-white dough.

7. Divide the dough into two parts, and cover the remaining half with a damp cloth or plastic wrap, otherwise the dough will dry out easily. Roll into long strips and cut out the dough.

8. Normally when we roll out the dough for dumplings, we spread a layer of dough on the cutting board, but when rolling out shrimp dumplings, you must not spread the dough! I didn't know it when I rolled out the first skin, and sprinkled it with a layer of flour, and then something tragic happened...the skin dried out quickly, cracked, and was useless. The dough made from pure noodles is really difficult to roll out and has poor ductility, so don’t try to stretch it with your hands after rolling it out, as it can break easily. It doesn’t matter whether the shape is round or not, as long as it is not broken and can be wrapped~

9. Put a layer of meat filling. If the dough is larger, you can also put a whole shrimp (I rolled the dough) For small ones, just put the chopped stuffing, for larger ones, add an extra whole shrimp. The ones with whole shrimps will be more difficult to wrap).

10. The symbol of shrimp dumplings is a round belly, so the traditional method of making dumplings in the north - first close the dumpling skin and then pinch the pleats - cannot be used to make it. You need to fold 1/3 to 1/2 of the dough like a bun, and then close the other half. (I forgot to take a picture of the dumpling with a whole shrimp...)

11. See if your belly is bulging

12. Pour water into a large steamer and bring it to a boil , put in a bamboo steamer, cover with steamer cloth that has been wetted with water, and put in the wrapped shrimp dumplings

13. Cover the steamer lid. Steam over high heat for five minutes, no more than eight minutes at most. The skin will burst if steamed for too long.

14. Don’t rush to take out the steamed shrimp dumplings - freshly steamed shrimp dumplings are not shaped, will stick to the cloth, and are easy to break. It can be taken out after it cools down slightly.