main ingredient

15g of dried powder

3g of grass shrimp

1g of pig fat

5g of raw powder

13ml of boiling water

appropriate amount of shallots

appropriate amount of salt

appropriate amount of chicken essence

appropriate amount of white sugar <

2

Chop the remaining shrimps into minced shrimps with the back of a knife.

3

Cut the pig fat into cubes, and then chop it into minced meat for later use.

4

Wash shallots and cut them into chopped green onion.

5

Put the shrimp paste, fat meat and chopped green onion into a container, add a little sugar, chicken powder and salt and stir well in the same direction. Marinate the shrimps with a little salt for 2 minutes.

6

Mix 15g of cornstarch, 5g of corn starch and 1g of salt, pour into 13ml of boiling water, stir while adding until there is no dry noodles, and cover for 5 minutes.

7

take it out and rub it thoroughly, then add lard or olive oil and knead it evenly to form a ball for later use.

8

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

9

Add the stuffing and knead it into jiaozi shape.

1

code the shrimp dumplings into a steamer, steam them on high heat for 5 minutes, and then take them out of the pot.

11

Features: crystal clear, smooth and fragrant.