Seriously, Chinese pasta is not my aunt’s dish. The formula of shrimp dumplings should be OK, but the finished product doesn’t sell as well as it does outside! Well, failure is success. I met his mother this time. But my husband and baby are very happy to eat. They say it tastes good. Ha ha, so the most important thing is taste, isn’t it!


100g clear noodles
200g fresh shrimp
5g pork
30g corn starch
5g lard
1 gram salt [skin]
2G salt [stuffing]
150g boiled water
2 g Sugar
A little cooking wine
A little ginger juice
A little chopped ginger with Scallion


Step 1
Take 130 grams of fresh shrimp, marinate with cooking wine, onion and ginger powder for half an hour.

Step 2
Chop the rest of the shrimp into shrimp paste, then chop the pork into minced meat. Mix the two and pour into a bowl. Add a little chopped onion and ginger powder, add a little cooking wine and salt, stir with chopsticks, add a little onion embellishment.

Step 3
Prepare the starch, mix and put into a bowl. Stir well with the salt.

Step 4
Slowly add boiling water and stir until there is no dry powder. Cover and simmer for 5 minutes.

Step 5
Add lard and knead until smooth.

Step 6
Knead the dough into long strips and cut into small pieces.

Step 7
Roll each piece into thin dough in turn.

Step 8
Take a piece of dough, fill in the right amount of shrimp paste stuffing, and then wrap in a shrimp.

Step 9
Pad a layer of oil paper in the pot to prevent sticking to the bottom, then put the shrimp dumplings in and steam them over low heat

Step 10
It's out of the pot.