1, material: 100g flour, 30g starch, half a catty of fresh prawns, a piece of bamboo shoot (I didn't have it, so I used Flammulina velutipes instead, or boiled water), and two pieces of fat pork.

2. Wash prawns, peel them, remove mud lines, take 2/3 and marinate them with a little ginger, cooking wine and salt 10 minute;

3. Chop the remaining 1/3 shrimp into mud for later use;

4. Wash Flammulina velutipes and cut it into cubes for later use;

5. Chop the fat pork into mud for later use;

6. Add shrimp sauce, pork sauce and diced Flammulina velutipes to the marinated shrimp, add Jiang Mo (a little more), a little salt and cooking wine, and stir well.

7. Mix100g of flour and10g of starch (another 20g of starch is reserved);

8. Hot noodle soup: add boiling water and stir until there is no noodles, OK, cover and stuffy for 5 minutes;

9. Take the hot noodles and knead them on the chopping board, and add the remaining 20 grams of starch several times;

10, add a little lard or olive oil and knead;

1 1, wake up for a while after rubbing;

12, take a small piece, rub it into long strips, cut it into small pieces, and make it into round skin;

13, adding stuffing and kneading into jiaozi shape;

14, put carrot slices in the pot (to prevent sticking to the pot) and code shrimp dumplings, such as steaming for 5 minutes (boiling water).