Crystal shrimp dumplings to be prepared

100 g of square noodles

Corn starch 30 g

Fresh shrimp (170 g of shrimp) 350 g

40 g carrots

Horseshoe 40 g

Boiling water 180ml

Salt to taste

Oil to taste

Sugar to taste

Ginger juice to taste

Crystal shrimp dumplings to be prepared

Step 1

Put the fresh shrimp in the refrigerator for about half an hour, and the shrimp body turns white and becomes slightly harder;

Step 2

Peel off the shell from the belly of the shrimp, pinch the tail and push upwards, get rid of the shell of the shrimp body; break it in the neck, lightly separate the head and the body, you can see the shrimp intestines connected; of course, the head and the body are separated, only the head can also pull the shrimp intestines out

Step 3

Gently pull out, the shrimp intestine will come out to save the step of picking the shrimp intestine; don't be too strong, otherwise the shrimp intestine will be broken~

Step 4

Shelled shrimp, 2/3 shrimp chopped into puree; 1/3 cut into small cubes;

Step 5

Carrots, horseshoes peeled and chopped;

Step 6

Add carrots and horseshoe to the shrimp puree, add salt, a little sugar and ginger juice and mix well; then scoop up the filling by hand and throw it into the bowl about 30 times from the height until it is completely strong;

Step 7

Add a little oil and mix well and freeze in the refrigerator for 15 minutes;

Step 8

Take out the frozen shrimp puree, add the diced shrimp and mix well, you can refrigerate and set aside;

Step 9

Clear noodles and corn starch; corn starch is divided into 10 grams and 20 grams of two parts ~

Step 10

Cheng noodles and 10 grams of corn starch and salt mix well, slowly add boiling water, while adding with chopsticks stirring;

Step 11

Stir into large snowflakes, try not to have dry noodles, cover with a damp cloth and simmer for 5 minutes;

Step 12

Knead well while hot;

Step 13

Add corn starch and knead well three times;

Step 14

Then add 1 tablespoon of vegetable oil and knead well; cover with a humidifying cloth and let rise for 20 minutes;

Step 15

After the dough is awake, take an appropriate amount, roll it into a round skin; I will not roll out the dumpling skin, I want to make a round with the help of a cup, and then roll out the edges a little thinner ~ the thinner the roll, the better, the more transparent it is steamed out

Step 16

Add an appropriate amount of shrimp filling, don't be greedy

Step 17

Fold back on both sides, pinch down the middle to glue; keep the two sides separate, otherwise they will stick together and can't be pleated; the right hand folds the front flap to the middle; the left hand folds the front flap to the middle; the fold is pinched again; the fold is pinched again;

Step 18

Nice dumplings, just wrapped. Place a slice of carrot in the steamer basket and fill it with shrimp dumplings;

Step 19

After the water in the pot is boiling, put it in the steamer basket and steam on medium heat for 5 minutes, simmer for a while to get out of the pot