Crystal shrimp dumpling is a traditional Cantonese tea house snack. Its skin is white as snow, thin as paper and translucent. It tastes smooth, fresh and delicious. But what I eat outside is always not enough. I’ll make enough today.


100g Chengfen
100g cassava powder
105 grams of boiled water
200g shrimp
75g minced meat
30g carrot
A spoonful of salt
Half a teaspoon oyster sauce
Half a teaspoon of pepper
A teaspoon of sesame oil
A spoonful of cooking wine
Half a teaspoon of corn starch


Step 1
Prepare the required materials, pour the Chengfen and cassava powder into the basin, chop the carrots, cut part of the shrimps into shrimp paste and part into diced shrimps.

Step 2
Add the above ingredients and mix well.

Step 3
Mix well and set aside.

Step 4
Take 105g boiling hot water and slowly pour into the flour to neutralize it into flocculent. Mix it with hands to form a dough. Let it stand aside and wake up for 10 minutes.

Step 5
Pull the mixture into uniform size, roll it into thin slices, put it into the stuffing, steam it in the pot, and steam it for 12 minutes after boiling.

Step 6
Steamed shrimp dumplings and steamed scallops with minced garlic.