Cooking Steps

1. 

   Step1:230g of chengmian, 70g of corn starch, 250g of shrimp, 100g of meat filling, 100g of bamboo shoots, 3G of salt, 7K of sugar, 15g of lard, proper amount of pepper, a handful of spinach (150160g of juice

2. 

   Step2:Half of the shrimp is cut into small pieces. Half of the shrimp is mashed.

3. 

   Step3:Mix the shrimp puree with the minced meat. Add salt, pepper and sugar to mix in one direction. Grab the minced shrimp puree with your hand and drop it into the basin until it is glued.

4. 

   Step4:Add the diced bamboo shoots, shrimps and lard and mix well. Refrigerate them for later use

5. 

   Step5:Blanch the spinach and put it into a blender. Beat it into spinach juice. Mix with powder. Add half of it into boiling water. Stir while adding. The powder is snowflake like. No dry powder. The proportion of boiling water and powder is about 1-1. The same way with spinach dough. (spinach juice can be mixed with noodles only when it is heated and boiled

6. 

   Step6:Rub the white dough into long strips. The green dough is divided into two parts and the same length. Put them on both sides of the white dough. Cut into small pieces after finishing the shape.

7. 

   Step7:Take a piece and roll it thin. Put on the filling. Cover the rest with plastic wrap to prevent it from drying out.

8. 

   Step8:Push the dumpling skin to the middle and squeeze it a little tigh

9. 

   Step9:Put oil paper on the steamer. Put the dumplings into the steamer. Add water to the steamer. Put on the steamer. Select the maximum power of the steaming function. Set the time to 7 minutes and 30 seconds.

10. 

    Step10:Steam well and eat while it's hot. When the shrimp dumplings are cold, the dumpling skin will harden.