Production: (1) Put the flour and starch into a pot and stir evenly, with a ratio of 4: 6. Patch it with warm water and put it aside to wake up for a while. Peel the fresh shrimp, remove the head and wrap the shrimp. Wash them thoroughly in water until the color turns white and dry. Soak shallots, ginger slices and peppers in boiling water.

(2) Add salt, sugar (a little fresh, not necessarily sweet), chicken essence and yellow wine (a little) to the pork stuffing and stir in one direction (only in one direction, not in disorder). In the meantime, onion and Jiang Shui should be added several times, not too much at a time. After adding some water, continue to stir in one direction, then add it later and stir again. Until the filling is very greasy (not too much water, just greasy, not too thin, filling is the key to everything). Adde washed shrimp and sesame oil, and uniformly mix to obtain shrimp dumpling stuffing.

(3) Cut the noodles into small dough, roll them into skins bigger than jiaozi, and wrap them into jiaozi. Steam in a small cage 15 minutes.

Solution without a small cage: It may be inconvenient to find a small cage at home. You can use a small dish the size of eating out, coat it with cooking oil, put the wrapped shrimp dumplings on it and steam it directly on the tray. It looks like a small cage in Guangdong.