150g of clarified flour, 200g of prawns, 2 eggs.

Auxiliary ingredients

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Shrimp Dumplings (4 pictures)

Spinach moderate, green onion moderate, ginger moderate, salt moderate, cooking wine moderate, oil moderate.

Dish practice

1, first of all the spinach washed and chopped over a little boiling water, and then fished out to remove the water, so that the

Shrimp dumplings

Spinach oxalic acid in the spinach to go, to eat better;

2, eggs fried and stirring diligently in the frying to let the fried eggs out of the crumbled some;

3, ready to green onions and ginger, to chop;

4, peeled shrimp and cut into large sections;

5, put all these ready into the pot and add salt;

6, and then add wine;

7, add salt. It is best to add it to make meat and so on;

8, and then add cooking oil;

9, the clarified flour must be used to boil water and noodles. When you knead the dough, it is better to add some lard so that the dough will be very good, and then let the dough wake up for a while, so that it can be rolled into strips;

10, and then cut into small squeezes;

11, take a squeeze and put it on the panel, and then use a knife to press on the squeeze and then it will become the dumpling skin;

12, and then put the good stuffing on the pressed skin;

13, and then wrap it up just like wrapping dumplings;

13, and then put it in a bag like wrapping dumplings.

14, in the steamer put a piece of edible steamer paper, so as not to stick to the pot;

15, the wrapped shrimp dumplings into the steamer steamer for 7-8 minutes can be.

Shrimp dumplings were first created in the early 20th century in a small family-run teahouse in Wufeng Township, Wucun, on the outskirts of Guangzhou, and have been around for a hundred years. The traditional shrimp dumplings are half-moon shaped, spider belly*** with twelve pleats, stuffed with shrimp, meat and bamboo shoots, and are deliciously smooth and flavorful.

Wu Village Wufeng Township abounds in fish and shrimp, tea house master and then with pork, bamboo shoots, made of meat filling. At that time, the outer skin of the shrimp dumplings was made of sticky (rice) flour, and the skin was thicker, but because of the delicious flavor of fresh shrimp, it soon spread. The city's tea houses introduced shrimp dumplings and improved them by wrapping one to two shrimps in a layer of clarified dough as the main filling, with the size of the portion limited to one bite.

Legend has it that Wu Village was a prosperous and beautiful place with a river on both sides, and there were often fishing boats selling fish and shrimp on the river. In order to attract customers, the owner of this restaurant had the ingenious idea of buying fresh shrimp from the local area and making shrimp dumplings with pork and bamboo shoots as fillings. At that time, shrimp dumplings thick skin is not shiny, but because of the novelty, flavor and delicious, won the diners like, soon to be famous in Guangzhou, the major restaurants competing for the production and sale, and by the reform of the confectionery division, the raw material with flour into the "Chenggong", the effect of the best, more attractive to guests.