Frozen shrimp dumplings open point three times the water is cooked, fresh shrimp dumplings open water in the pot, the water then open the pot after a minute is cooked, do not cook too long otherwise it affects the texture and taste.

Shrimp dumplings are a famous Han Chinese snack in Guangdong Province, belonging to the Cantonese cuisine, originated in the suburbs of Guangzhou, near the river market tea house. Fish and shrimp were plentiful in those places, and the tea house chefs then combined them with pork and bamboo shoots to make the meat filling. At that time, the outer skin of shrimp dumplings was made of sticky rice flour, which made the skin thicker, but due to the delicious flavor of fresh shrimp, the dish soon spread. Tea houses in the city introduced shrimp dumplings and improved them by wrapping one or two shrimps in a layer of clarified dough as the main filling, and the size of the portion was limited to one bite. Traditional shrimp dumplings are half-moon shaped, spider belly *** have twelve folds, filled with shrimp, meat, bamboo shoots, flavorful and smooth, delicious.