Start by preparing the filling.

Peel the shrimp, remove the shrimp line, peel out the shrimp, pick out two-thirds of the shrimp, add cooking wine and ginger juice to remove the smell, add sugar and salt to taste, and marinate for 20 minutes.

Wash and peel the fresh water chestnuts and cut them into small pieces, wash the winter bamboo shoots and cut them into small pieces, and chop the appropriate amount of pig fat.

Chop the other third of the shrimp into a puree, mix well with minced pork, winter bamboo shoots and water chestnut grains, add cooking wine and ginger juice to remove the smell, salt and sugar to taste, stir in one direction until strong, and marinate for 20 minutes.

Then there is the crucial process, which is also the key to whether the filling of the shrimp dumplings can become firm and elastic and have a good taste.

You need to scoop up the filling and throw it from a one-foot height towards the bowl.

This step needs to be repeated more than 20 to 30 times until you feel that the filling is completely stirred.

Pour an appropriate amount of vegetable oil into the filling to make it smoother, then put it in the refrigerator and freeze for 15 minutes.

When it is frozen, take the filling out of the refrigerator, add two-thirds of the marinated shrimp, stir well, put it in the refrigerator, and refrigerate it for later use.

After the filling is processed, start preparing the shrimp dumpling skin.

Put the noodles and cornstarch into the basin in a ratio of 10:1, add a small amount of salt and stir well, and reserve two portions of cornstarch and set aside for later use.

Next, start scalding.

Add an appropriate amount of boiling water to the mixed flour and stir it with chopsticks while pouring the water to form a snowflake shape. Be careful not to have dry noodles as much as possible.

Once this is done, cover the basin and simmer for five minutes.

After five minutes, you need to take advantage of the heat to knead the hot noodles evenly.

Because of the boiling water, the dough will be sticky. Therefore, the two servings of cornstarch set aside in advance came in handy at this time.

When mixing the dough, add the reserved cornstarch to the dough in stages, add a small amount of cooking oil and continue to knead, and gradually knead the dough in the basin into a uniform texture.

Place the dough in a basin, cover with a damp cloth, and let rise for about 20 minutes.

When the dough has risen, it can be used to cut into several pieces, roll into long strips, divide into evenly sized dough, and roll out into round dumpling skins.

When rolling the dumpling wrappers, be sure to roll the dumpling wrappers thinner as much as possible.

The thinner the dumpling skin, the more crystal clear the dumplings will be, and picking up the dumpling skin can present an almost transparent effect, making the dish look more beautiful and adding points to the appearance of the dish.

When making dumplings, don't put too much filling, so as not to break the dough when making dumplings, or during the subsequent steaming process, the dumpling skin will burst.

When making dumplings, push the shrimp dumpling skin with one hand, pinch the dumpling skin pushed over with one hand, become a wrinkle, and so on.

The dumplings don't need to be too big, and they are just the right size to eat in one bite.

Boil water in a pot, stack the wrapped shrimp dumplings into a cage drawer lined with oiled paper or carrot slices, and steam for four to five minutes. Don't open the fire to the maximum, just medium to large, too strong fire can easily cause the shrimp dumpling skin to crack.

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