Shrimp dumpling is a popular snack for tea guests. The skin of the excellent shrimp dumpling is as white as snow, as thin as paper, translucent, and the stuffing is faintly visible. It tastes smooth, fresh and delicious. But chengmianpi must be patted and packed immediately, and can’t be prepared in advance. Because chengmian does not contain gluten, there is no toughness. If you don’t use it immediately, it’s easy to get damp, which makes it difficult for the dumpling maker to control.


100g Chengfen
30g raw powder
300g shrimp
1 small carrot


Step 1
Spare the raw materials, buy back the fresh shrimp, pick up the shrimp line, grab and wash it with salt, freeze it in the refrigerator for one hour, and then roll out the shrimp

Step 2
Set aside the shrimps. Take one third of them and cut them into granules. Chop the other two thirds into mud

Step 3
Take a small carrot, rub into powder, shrimp, carrot powder, pork stuffing into a large bowl

Step 4
Add salt, vegetable oil and sugar. Stir well and refrigerate

Step 5
Pour 100g of clear noodles and 30g of raw powder into a large bowl. Pour boiling water into the bowl and stir into snowflakes with chopsticks

Step 6
After simmering for 5 minutes, add vegetable oil and knead into a uniform dough while hot. Cover with a wet cloth and wake up for about 20 minutes

Step 7
Rub long strips, cut them into small pieces and roll them into round skin

Step 8
Add the right amount of stuffing, knead the small fold and close the mouth

Step 9
Make a good shrimp cake, pad carrot slices (prevent sticking to the steamer) into the steamer

Step 10
After boiling, steam for 4 minutes over medium heat. Turn off the heat and wait for 1 minute before uncovering