Shrimp dumplings, transparent and exquisite, smooth and delicious, are the traditional beauty of Guangdong teahouses and restaurants. Cantonese tea, you can not do without a cage of shrimp dumplings. Excellent shrimp dumplings are as white as ice, as thin as paper, translucent, and the meat filling is indistinct. They taste smooth and delicious. Shrimp dumplings shrimp dumplings first appeared in the outskirts of Guangzhou near the river market tea house. Those places are rich in fish and shrimp, and the tea house master makes meat stuffing with pork and bamboo shoots. At that time, the crust of shrimp dumplings was sticky (big) rice flour, with thick cortex. However, due to the delicious taste of fresh shrimp, it quickly spread. The tea house in the city introduced shrimp dumplings, and after improvement, it has become a famous spot in Guangzhou, lasting for a long time. The traditional shrimp dumpling is half moon shaped, spider belly, a total of 12 folds, stuffing shrimp, meat, bamboo shoots, now popular is shrimp dumpling. Quality and delicious shrimp dumplings must be thin and soft, if the dumpling skin is translucent, it is better; Shrimp should be refreshing and elastic teeth. There is a small amount of juice in the dumplings. It is best if the whole dumpling is hot enough.


80g Chengfen
20G raw powder
100g water
150g shrimp
20G cooked bamboo shoots
1 teaspoon lard
50g pork stuffing
1 teaspoon salt
2 g Sugar
1 g pepper


Step 1
Wash the fresh shrimp, remove the shrimp thread, shell and remove the head

Step 2
Put the shelled shrimps in a basin, add 1 tablespoon of raw powder and 1 teaspoon of salt, marinate for 15 minutes, and then rinse with water

Step 3
Cut the cooked bamboo shoots into small cubes. Cut a small piece of pork into mince or diced pork

Step 4
Cut one part of the washed shrimp into two parts and chop the other part into shrimp paste

Step 5
Put all the ingredients into the basin, add 1 teaspoon salt, 2 teaspoons sugar, and pepper

Step 6
Finally, we must catch the kind of sticky glue out of the filling, so that the filling will have soup

Step 7
After the stuffing is mixed, we start to make skin. Mix the Chengfen and shengfen in a ratio of 4:1

Step 8
Boil a pot of boiling water, slowly mix the water into the powder after boiling. Remember to boil the boiling water on one side. Generally, the water absorption of Chengfen is 1:2, that is, 100g Chengfen can absorb 200g hot water. If you can't weigh it, just watch Chengfen become transparent flocculent

Step 9
Put a little raw powder on the chopping board, take out the hot clarified powder and knead it well

Step 10
After kneading the dough, add a small piece of cooked lard, it can make the dough soft and shiny

Step 11
Cover the dough and wake up for 8 minutes

Step 12
The dough is pulled into small pieces of the same size

Step 13
Put oil on the cutting board and round the small dosage

Step 14
Note that the preparation of chengmian is not made by rolling, but by pressing the kitchen knife with oil. It's very simple to press it on both sides to make a round slice

Step 15
Put a spoonful of stuffing in the pressed dough. It's better to have a complete shrimp in each spoonful of stuffing

Step 16
Take the stuffing to one side, and the side of the dough fold is almost twice that of the other side, so it is basically biased to the side of the short skin. After closing, pinch the skin on the mouth thin again, and then shape it by hand to turn the lace back slightly

Step 17
Boil the water in the steamer, pack a cage and steam it immediately. The skin of the clear noodles is afraid of the wind

Step 18
Boil water, steam for 5 minutes, turn off the heat and serve while hot