Cooking Steps

1. 

   Step1:Remove the skin of the shrimp, clean the shrimp line, chop it into meat paste, add salt and ginger powder, marinate with cooking wine for 10 minutes.

2. 

   Step2:Cut the tender bamboo shoots. Stir fry them with streaky pork. Add some soy sauce, oil and salt. Add some water and simmer.

3. 

   Step3:Smash the bamboo shoots and meat with a blender. Add them to the shrimp. Add corn starch and some salt. Mince the stuffing to the top tendon. Then refrigerate it for later use.

4. 

   Step4:Add corn starch to wheat starch (Chengfen). Add a spoonful of sugar and a small amount of salt. Add boiling water and knead it into a ball. Wake up for 20 minutes.

5. 

   Step5:Cut it into small dosage forms. You can turn it into the shape of dumpling skin with a knife.

6. 

   Step6:Shrimp dumplings.

7. 

   Step7:Cover with plastic wrap to avoid peeling.

8. 

   Step8:Steam for 15 minutes. Stew for 5 minutes.