Materials:

Ingredients: 90g of wheat flour, 200g of shrimp, 50g of diced bamboo shoots and 65g of minced meat.

Accessories: half carrot, 90g corn starch, 30g corn starch, half teaspoon salt, 1 teaspoon cooking wine, appropriate amount of pepper, half teaspoon ginger juice, half teaspoon chicken juice and appropriate amount of olive oil.

Exercise:

1, shrimp line.

2. Half of the shrimps are mashed.

3. The other half of the shrimp is that everything is split in two.

4, it is best to add less fat particles, I don't like fat, so I added some meat sauce.

5. Blanch the bamboo shoots and cut them into small dices.

6. Put the shrimp, shrimp paste, minced meat and diced bamboo shoots into a bowl and add wine.

7. Add some salt, ginger juice, a little sugar, pepper, chicken juice or chicken essence.

8. Stir the stuffing in one direction and set it aside.

9. Mix the ground flour and flour according to the ratio of 3: 1.

10, add a spoonful of oil and a little salt, preferably lard.

1 1. Knead into a dough and let it stand for 5 minutes. Be careful when you rub it.

12, carrot slices at the bottom.

13, it is best to start pressing the skin while it is hot. I just take about 15 grams of dough, knead it into a circle and make it into dough.

14, put a proper amount of stuffing, not too much or it won't be wrapped. Wrap it like a jiaozi.

15, put the wrapped shrimp dumplings on the carrot slices.

16. After the water in the pot is boiled, steam it in a cage for 8 minutes.