Fresh Shrimp 300g
Pork Belly 50g
2. Filling: Rinse fresh shrimp, peel and devein. Keep some whole, and mince the rest into a paste using the back of a knife. Separately mince pork, water chestnuts, carrots, and celery.
3. Season the whole shrimp and shrimp paste with a pinch of salt, and let marinate for 2-3 minutes. 4. Blanch the minced carrots and celery in boiling water, then drain well. 5. Combine all filling ingredients in a container. Add a pinch of sugar, chicken powder, and white pepper. Stir in one direction until well-mixed and firm. 6. Refrigerate for 20 minutes. 7. Crystal wrapper: Mix 150g wheat starch, 50g cornstarch, and 1g salt. Gradually add 130ml boiling water while stirring until no dry flour remains. Cover and let steam for 5 minutes. 8. Remove and knead until smooth. Add lard (or olive oil) and knead into a uniform dough. Set aside. 9. Take a small portion, roll into a log, cut into sections, and roll out into thin rounds. Use a mold to ensure even size.10. Use a knife to lift the dough sheet off the surface. 11. Place the filling inside and pinch the dough into a dumpling shape. 12. Line the pot with carrot slices (to prevent sticking), arrange the shrimp dumplings in the pot, and steam over high heat for 6 minutes before removing from heat. 13. Characteristics: Crystal-clear appearance, smooth texture, and light fragrance.
