Hey! Reposting one for you!

Ingredients:

100 grams of starch, 30 grams of starch, half a catty of fresh prawns, a piece of bamboo shoots (I didn’t have any, so I used enoki mushrooms instead, and wild rice is also ok), fertilizer 1 or two pieces of pork.

Method:

(1) Prepare stuffing:

1. Wash the prawns, peel them, remove the mud lines, take 2/3 and use a little Marinate ginger, cooking wine, and salt for 10 minutes;

2. Chop the remaining 1/3 of the shrimp into puree and set aside;

3. Wash the enoki mushrooms and chop them into pieces Dice, set aside;

4. Chop the fat pork into puree, set aside;

5. Add shrimp paste, pork paste, and enoki mushroom dices to the marinated shrimp, and add minced ginger (can A little more), a little salt, cooking wine, and stir evenly.

(2) Prepare dough and buns:

1. Mix 100 grams of starch powder and 10 grams of starch and mix well (the other 20 grams of starch are set aside for later use);

2. Hot noodles: Add boiling water, stir while adding, until there are no dry noodles, it is OK, cover the lid and simmer for 5 minutes. ;

3. Knead the hot noodles on the chopping board and add the remaining 20 grams of starch several times;

4. Add a little lard or olive oil and knead again;

5. After kneading, wake up for a while;

6. Take a small piece, roll it into a long strip, cut it into small sections, and make it into a round skin;

7. Add the stuffing and shape into dumplings

8. Place carrot slices in the pot (to prevent sticking), arrange the shrimp dumplings, and steam for 5 minutes (boiling water)

Special tips :

Many friends have encountered the problem of cracked shrimp dumpling wrappers. In fact, I have tried it many times, and I can’t make it look as cute as a restaurant. The following suggestions are for reference only:

1. Be sure to scald the noodles in boiling water. When scalding the noodles, scald them evenly. Do not leave any dry noodles. Let them simmer for 5 minutes after scalding;

2. Add lard when kneading the dough.

3. Shrimp will expand when heated, so you must leave a gap when wrapping, otherwise the skin will burst (I am considering whether it would be easier to blanch the large shrimp first and then wrap it, but I haven’t tried it yet, so I don’t strongly recommend it yet)

4. Place vegetables in the pot

5. Handle it with care from beginning to end!

Let’s eat,