Mix the powder and 30g of raw powder and salt into the pot, mix well, and rinse into boiling water. (I will cook it, and the dumplings made in this way will be transparent)
Stir the step 1 with chopsticks until no dry powder, cover for 5 minutes.
Step 2, heat and knead evenly, add the remaining raw meal and mix well, add lard, knead into a smooth and even dough, cover with a damp cloth, wake up for 15 minutes.
Wash the shrimps into small pieces, and grind the meat and then fine
Put step 4 in the basin, beat the eggs, stir up
Add all seasonings in step 5.
Stir in step 6 until the meat is thick
Take out the dough from step 3 and knead the dough.
Step 8 into a small dose, round and flat
Step 9 into a dumpling skin
Take a dumpling and put a proper amount of filling
Step 11 is kneaded into dumplings
Put the crystal dumplings wrapped in step 12 into the caged cloth, and steam for 5 minutes on the boiling water pot.
1, the production of Cheng powder: the wheat flour and dough into the water, washed, the volume of the dough is no longer reduced, the remaining dough is gluten, the powder is in the water, standing still, wait until clear When the turbidity is separated, the water in the upper layer can be slowly poured out when the figure is taken out. The viscous material below is dried or dried. 2. The ratio of powder to boiling water is 2:1. 3. Add an egg to the meat to add moisture to the meat and avoid the meat to dry. 4, the hand powder used in the dumpling skin should be the same as the starch used in the noodles, the dough will not stick to the chopping board, the finished dumplings have the same color. 5, steamed dumplings, boiling water pot, the fire quickly steamed.