Shrimp dumplings are a traditional Cantonese delicacy. The best shrimp dumplings are white as snow, thin as paper, translucent, and the filling is visible, making them smooth, fresh, and delicious. Shrimp dumplings appeared in the tea houses in the suburbs of Guangzhou, close to the marketplace in Hechong. Those places were rich in fish and shrimp, so the tea house chef used fresh shrimp with pork and bamboo shoots to make the meat filling. Shrimp dumplings outside the use of wine rice flour, thicker skin, but because of the fresh shrimp and beautiful, and soon spread, the city's tea house will be introduced to the shrimp dumplings, improved, and became a famous point of Guangzhou, has not failed.

Materials:

Filling: 200g shrimp, 200g fresh shrimp, 150g fat, 100g bamboo shoots, 7g salt, 10g monosodium glutamate (MSG), 15g sugar, 15g cornstarch, 1/4 tsp pepper, 1 tbsp sesame oil.

Peel: clarified flour: 350g, cornstarch: 150g, salt: 4g, boiling water: 520g.

How to make:

1. Peel the shrimp and use a paper towel to soak up the water.

2. Cut the fat into small cubes, pass over boiling water and rinse with cold water, then drain.

3. Cut bamboo shoots into julienne strips and rinse with cold water.

4. shrimp and salt, stir together until the shrimp have sticky then add monosodium glutamate, sugar and mix well.

5. Fatty meat, shrimp, bamboo shoots, cornstarch, pepper, sesame oil into the shrimp into the trap.

6. Mix the cornstarch, cornstarch and salt, and pour the boiling water into the mixture with one side, then pour it onto the table and knead it well with your hands to make the dough for the outer crust.

7. Take 10 grams of each and cover the rest with a hot towel, as the flour dries out easily.

8. Use a rolling pin and the back of a knife to form a round crust and wrap it with the ingredients. Then pinch from right to left to form a dumpling shape. 9. Place the dumplings on the bottom of the lotus leaf, and steam over high heat for 4 minutes.