Main Ingredientsmain

Shrimp 200g? Bamboo shoots 50g? 90 grams of cornstarch cornstarch30g3persons

Accessoriesothers

lard moderate? 1 tablespoon of cooking wine? salt ? tsp? ginger juice half a spoon sugar half a small spoon? Chicken juice half a spoon? Pepper? carrot half?

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It's best to add less fat meat, I added a bit of meat puree

Bamboo shoots blanched and cut into small dices

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Put the shrimp, meat puree, bamboo shoots diced in a bowl with wine, add salt

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This is the first time that I've ever used the shrimp, but I'm not sure it's the best way to do it. p>5

Add ginger juice, add a little sugar

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Add a little pepper, add a little chicken juice

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Whisk in one direction and mix well to form a stuffing and set aside

Clarifying Powder and Corn Starch Mixed in a Ratio of 3:1

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Add hot water at about 80 degrees Celsius, add water while stirring until snowflake shape

Add a spoonful of oil, a little bit of salt, preferably lard, but there is no olive oil

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Knead into the powder dough and let it rest for 5 minutes

Carrot slices and padding

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Slice of carrots.

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It's best to start pressing the dough when it's warm, take about 15 grams of the dough, round it up, and press it firmly with a spatula

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Then turn the spatula around 360 degrees, and make sure to press it hard and evenly when you turn it.

One crust is ready

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Scoop up with the spatula again

Put in the right amount of filling, don't put in too much or else it won't be able to be wrapped up

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Pack it up like dumplings, preferably in the shape of moon buds

Put the Shrimp dumplings placed on the carrot slices, pot of water boiling, steamed for 8 minutes

Shrimp dumplings of the finished picture

Shrimp dumplings of the cooking tips

Skills tips

The skin is best to be able to roll out a little bit more thinly, wrapped gently when it is very easy to break the skin!

Mixed filling is a little more than half of the last oh!