Skin material: 60 g, white powder 120 g, boiled water 180㏄, stuffing 1: 200 g, stuffing 2: 20 g, diced fat meat 40 g, diced celery 20 g, diced leek 20 g and diced water chestnut.

working methods

(1) Wash shrimps to remove intestinal sludge, add seasoning (1), pat them with your hands until they are thick, then add seasoning (2) and mix well.

(2) Add the stuffing (2) into the method (1), stir evenly to obtain the stuffing, and divide it into 12 equal parts for later use.

(3) Mix 60 grams of sodium sulfate and 60 grams of white powder evenly, then pour them into 180㏄ boiling water, add 60 grams of white powder, mix them evenly, and knead them into crystal dough by hand.

(4) Divide the dough into 12 equal parts, roll it into round slices with a stick, pack 1 serving of stuffing in the middle, slowly gather it into the shape of steamed bread, put it in a steamer and steam it for 8 minutes on high fire.