The little guy who doesn't like to eat shrimp has eaten a few, but also plausible words: this is a fish, not a shrimp!
Sprinkle the flour with half a spoonful of salt, add water and simmer into a smooth dough and wake up for about half an hour.
Roll the dough into a long strip by hand.
Cut into even small doses.
The small agent is kneaded into a thick dumpling skin with a thin edge.
I am preparing the leek shrimp pork egg stuffing.
The shrimp is stripped of the shell, and the shrimp tail is left still, picking up the shrimp line.
Put a dumpling skin on the palm of your left hand, put a shrimp and stuffing, and the shrimp tail is to the left.
The practice of willow dumplings has a detailed approach to the recipes in front of me.
When you pack the shrimp tail, wrap the dumpling skin to the tail of the shrimp.
The second type of phoenix dumplings: put a dumpling skin on the palm of your left hand, put a shrimp and stuffing, and the shrimp tail is to the left.
Put the left side together, wrap the dumpling skin wrapped in the shrimp tail, and leave the fish head on the right.
Pinch up in the middle and leave two holes for your eyes.
Use your fingers to pinch a lace on your back. You can also not pinch the lace.
Take two pomegranates for eyeballs.
The anchovy dumplings are ready. It can be steamed and boiled. If it is steamed dumplings, it will be better to use boiling water and noodles.
Shrimp will bend when cooked, so pay attention.