Cooking Steps

1. 

   Step1:Mix with stuffing - mash fresh shrimp

2. 

   Step2:Add diced bamboo shoots, diced fat meat, salt, sugar, shrimps, a little pepper and sesame oil into the shrimp mud, stir the upper gluten vigorously, add a little starch at last, mix evenly and refrigerate for use

3. 

   Step3:In a bowl, pour 100g of clear noodles, 30g of raw meal, a little sugar and oil; add 200ml of boiling water and stir vigorously to make it even

4. 

   Step4:After the dough is formed, move it to the chopping board and start to knead; knead until the texture of the dough is even, cover with wet cloth and leave for about 5 minutes

5. 

   Step5:Sprinkle some flour on the chopping board. Rub the dough into long strips, and then pull them into small dosage pieces. Round and flatten the dosage pieces, and roll them into a circle with a rolling pin

6. 

   Step6:Put in the stuffing, fold the dumpling skin in half, then push the shrimp dumpling skin with one hand, and hold the pushed skin with one hand to form a wrinkle, and so on. Finally, hold and seal the shrimp dumpling with the tiger's mouth. The shrimp dumpling is wrapped and then put into the cage drawer

7. 

   Step7:Boil the water in the pot, put on the shrimp dumplings, steam over high heat for 6 minutes

8. 

   Step8:When tasting, you can dip some red Zhejiang vinegar. It's more delicious.