Shrimp dumpling is a traditional snack of tea houses and restaurants in Guangdong Province. Cantonese tea, you can not do without a cage of shrimp dumplings. Excellent shrimp dumplings, white as snow, thin as paper, translucent, filling dimly visible, taste smooth and delicious.


150g clear noodles
20G cassava powder
300 g boiling water
Half a carrot
20G lard
350 grams of fresh shrimp
Proper amount of vegetable oil
Moderate amount of vinegar
Pepper in moderation
Appropriate amount of sugar


Step 1
Mince 2 / 3 of the shrimp meat into mud, 1 / 3 into dice, and cut carrots into pieces. Add carrots to the minced shrimp meat, add salt, sugar, ginger, vinegar and pepper, and stir well

Step 2
Then pick up the stuffing and throw it into a bowl from a foot high. Repeat 20-30 times until it is thoroughly stirred. Add vegetable oil and stir well. Put it into the refrigerator to freeze for 15 minutes. After freezing for 15 minutes, take it out of the refrigerator and add the remaining shrimp. Stir well and then put it into the refrigerator for use

Step 3
Blanching: pour boiling water into the mixture and stir it into snowflakes with chopsticks. Try not to have dry noodles. Cover and simmer for 5 minutes

Step 4
Knead the hot noodles while they are hot, and add the remaining 10 grams of cassava powder in several times. Add about 10 grams of lard and knead again, gradually forming a homogeneous dough

Step 5
Put it in a container, cover it with wet cloth, wake up for about 20 minutes, then take out a small piece of dough, rub it into long strips, and drag it into small dosage form

Step 6
Round and roll

Step 7
(making method): shrimp dumpling skin should be as thin as possible. The thinner the dumpling, the more transparent the dumpling. Pick up the dumpling skin, almost transparent

Step 8
Put in the right amount of stuffing, not too much, so as not to burst the skin when making or steaming. At this time, you can still see that the skin is very thin

Step 9
Push the shrimp dumpling skin with one hand, and hold the skin with the other hand to form a wrinkle, and so on. Finally, when it's finished, it's still a little firm, for fear of cracking during steaming

Step 10
Boil the water in the pot, put the dumplings into the drawer covered with oil paper (or carrot), cover it and steam for 4-5 minutes. Don't turn the fire to the maximum, just a little bigger in the middle. If the fire is too strong, the dumpling skin will crack easily