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Hong Kong Style crystal shrimp dumpling is a hot dish

1. Shrimp dumpling skin should be as thin as possible. The thinner the dumpling is, the more transparent it is. Pick up the dumpling skin, almost transparent

2. Put in a proper amount of stuffing, not too much, so as not to break the skin when wrapping or burst when steaming. At this time, you can see that the skin is very thin

3. Push the shrimp dumpling skin with one hand, and hold the pushed skin with the other hand to form a wrinkle, and so on. Finally, squeeze it a little bit, so as to avoid cracking when steaming

4. The wrapped shrimp dumplings are not big. You can eat them in one bite

5. Until the end of the bag, the stuffing is used up, and there are 50 grams left in the skin

6. Wrap them all, boil the water in the pot, put the wrapped shrimp dumplings on the drawer with oil paper (or carrot),

7. Steam for 4-5 minutes. Don't drive to the maximum power. It's better if it's medium to large. If it's too strong, the skin of shrimp dumplings will crack easily.