| 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 |
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1. Mix “Tang Flour” and “half of the cornstarch (40g)” in a bowl.
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2. Add Boiling water to flour. Mix quickly with wooden rod to form cooked dough. Then set aside for 5 mins.
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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
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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.
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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.
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7. Place carrot slices on steamer. Place dumplings onto carrot slices.
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8. Bring water to boil. Steam on high heat for 10 minutes.
9. Serve!