Shrimp Dumplings

Ingredients for 20 Dumplings

Wrapping :
Tang Flour :	80g
Cornstarch :	80g
Boiling water :	160g
Oil :	10g

Filling:
Fresh Shrimp meat :	160g
Pork fat cubes :	20g
Water Chestnuts :	20g

Seasonings : A
Salt :	1/2 tsp

Seasonings : B
Sugar :	1/2 tsp
Chicken powder :	1/4 tsp
Cooked Oil :	1 tbsp
Pepper :	Dash

Others :
Sliced Carrot

1. Mix “Tang Flour” and “half of the cornstarch (40g)” in a bowl.

2. Add Boiling water to flour. Mix quickly with wooden rod to form cooked dough. Then set aside for 5 mins.

3.After 5 mins, add remaining cornstarch and oil. knead it into soft dough and set aside.

4. Shell the shrimpss, and remove intestine. Soaked in water with 1/2 tsp salt for 1 min. Rinse well and pat to dry

5. Cut fresh shrimp meat into small cubes and add seasoning “A”. Mix and stir into paste. Add chopped pork fat, chopped water chestnut and seasonings “B”. Mix them well to form filling.

6.Roll dough into long cylinder shape. Divide it into 20 pieces and press into rounds. Place a little filling in the center and wrap into a dumpling. Then, place the dumplings in refrigerator for at least 1 hour before steaming.