Raw materials: 450g dry powder, 50g starch, 0/25g shrimp125g dried bamboo shoots125g lard, 90g salt monosodium glutamate, sugar, sesame oil and pepper.

Making:

1. Mix corn starch and starch with salt, stir with boiling water, cover and stew for 5 minutes, take out and rub thoroughly, then add lard and knead into balls for later use;

2. Wash and drain the raw shrimp, chop it into small pieces with the back of a knife and put it into a basin; Cut the cooked shrimp into small pieces; Pork fat is slightly scalded with boiling water, soaked in cold water and cut into small grains; Shred dried bamboo shoots, rinse with water, add some lard and pepper and mix well;

3. Add some salt to the shrimp paste, stir vigorously, and add cooked shrimp meat, fat meat, shredded onion and monosodium glutamate. Mixed sugar, sesame oil, etc. And freezing in the refrigerator;

4. Peel the dough, peel it, wrap it with shrimp stuffing, knead it into a jiaozi shape, steam it in a pan or fry it in an oil pan.