150 grams of starch powder, 200 grams of prawns, and 2 eggs.

Supplementary ingredients

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Shrimp dumplings (4 photos)

Adequate amount of spinach, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, cooking wine The right amount, the right amount of oil.

How to prepare the dish

1. First wash the spinach, chop it and put it in boiling water, then take it out and remove the water, so that

shrimp dumplings

can be cooked. p>

The oxalic acid in the spinach has been removed, so it tastes better;

2. Fry the eggs and stir frequently while frying to break the fried eggs;

3. Prepare the green onions and ginger and chop them into small pieces;

4. Peel the prawns and cut them into large pieces;

5. Put all these preparations into a basin and add salt. ;

6. Add cooking wine;

7. Add salt. It is best to add it when cooking meat;

8. Then add cooking oil;

9. Chengfen must be mixed with boiling water. After mixing, it is best to add some lard when kneading the dough, so that the dough will be very good. Let the dough wake up for a while, and then roll it into strips;

10. Cut into small pieces;

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11. Take an extruder and place it on the panel. Use a knife to press the extruder to form a dumpling wrapper;

12. Put the prepared stuffing on the pressed on the skin;

13. Wrap it like dumplings;

14. Place a piece of edible steaming paper in the steamer to avoid sticking;

15. Put the wrapped shrimp dumplings into the steamer and steam for 7-8 minutes.

Shrimp dumplings were founded in a small family-style teahouse in Wufeng Township, Wucun Village, a suburb of Guangzhou in the early 20th century. It has a history of a hundred years. Traditional shrimp dumplings are half-moon shaped with twelve pleats on the spider belly. The fillings include shrimp, meat and bamboo shoots. They are delicious, smooth and delicious.

Wucun Wufeng Township is rich in fish and shrimp, and the tea chefs add pork and bamboo shoots to make meat fillings. At that time, the outer shell of shrimp dumplings was made of sticky (large) rice flour, which was thicker. However, due to the delicious taste of fresh shrimps, it quickly became popular. Teahouses in the city introduced shrimp dumplings and improved them with one or two shrimps wrapped in a layer of clear dough as the main filling. The portion size is usually limited to one bite.

According to legend, Wucun was very prosperous at that time and the place was beautiful. On both sides of the river, there were often fishing boats selling fish and shrimp on the river. In order to attract customers, this restaurant owner came up with an ingenious idea. He purchased locally produced shrimps and added pork, bamboo shoots and other fillings to make shrimp dumplings. At that time, the skin of shrimp dumplings was thick and not shiny, but because of its novelty and delicious taste, it won the favor of diners. Soon it became famous in Guangzhou, and major restaurants rushed to make and sell it. After the reform of pastry chefs, the raw material was changed from flour to " "Chengfen", the effect is particularly good and attracts customers more.