The ratio of flour to water to make shrimp dumpling skins is 2.5:2, and the recipe for shrimp dumpling skins is as follows:

Preparation: 250g shrimp dumpling powder, 200g boiling water

Steps

1. 100g shrimp dumpling powder is scalded with 200g boiling water, and then 150g shrimp dumpling powder is mixed in to form a smooth dough.

2: Roll the shrimp dumpling powder dough into long strips.

3: Then cut into small doses.

4: Use a rolling pin to roll it into a round sheet.

5: Use chopsticks to pick a dollop of shrimp dumpling filling and put it in the crystal skin, wrap it up.