Cantonese dim sum shrimp dumpling is the representative dim sum of Cantonese teahouse, and it is called the first of the &”;Four Kings&”; in Guangdong (the other three are Shaomai, barbecued pork buns and egg tarts). Shrimp dumplings originated in Wufeng Village, Henan Province, Guangzhou in the late 1920s, which should be now Haizhu District of Guangzhou. At that time, Wufeng Village had a well-developed fishing industry and many tourists because of its beautiful scenery. This snack, developed by local fishermen for tourists&; business, was made by peeling fresh shrimps caught that day and steaming them with vermicelli. At first, it was a rough wrapping method, not as delicate as it is now. At first, it was triangular, a bit like the vermicelli dumplings in Guangxi now. Because the color is transparent, the shrimp meat is fresh and smooth, and the soup is clear, this practice is very special, so it attracted many people to come here. Over time, it began to be popular in the city and was later introduced to the teahouse. After continuous improvement, the shape has changed from angular to crescent, and the wrapping method has changed from a pinch to a thin folding seal. The shrimp dumplings in the traditional Cantonese teahouse are very particular, because this is basically a compulsory course to consider the level of each teahouse, so it is also the facade dish of the pastry chef. Good shrimp dumplings should be no less than twelve dishes each, with a curved comb shape, beautiful radian and shape, crystal clear skin, visible stuffing and steamed. If you want to make it at home, the biggest difficulty is the vermicelli. If the proportion of vermicelli is not adjusted well, it will probably affect the success or failure. Either it will crack when it is too dry, or it will be too thin, and it will not be easy to form when it is wrapped, and it will collapse even after steaming. In addition, the shape of the package is difficult for ordinary people to wrap it as smooth and beautiful as a tea master without repeated practice, but if the finished product is not so demanding, it will be reduced by one. Shrimp dumpling skin: 70g of ground flour, 30g of corn starch, 15g of lard and 180g of water. Filling: 200g of fresh shrimp, 75g of fat pork, 50g of winter bamboo shoots, 50g of carrots, 1 spoon of salt, 20g of egg white, 15g of corn starch and half a teaspoon of chicken essence. Quantity: about 20 pieces. 1. Divide 200g of fresh shrimp into two parts, and chop half of them. 2. Chop the fat pork in the stuffing into minced meat, and chop carrots and winter bamboo shoots respectively; 3. Cook the fat pork in boiling water to remove excess oil; 4. Then pour the shrimp paste, fat pork, diced bamboo shoots and carrots into a large bowl, and add 1 spoon of salt, half spoon of chicken essence, 15 grams of corn starch and 20 grams of egg white; 5. Stir evenly and stir hard repeatedly to form the stuffing; 6. The starch in the dumpling wrapper is mixed with corn starch; 7. Pour 180 grams of water into the soup pot and add 15 grams of lard to boil; 8. Then pour the two kinds of powder into the pot, and use a rubber scraper to quickly circle and stir evenly; 9. Then knead into smooth dough; 10. Put the kneaded dough in a steamer that has been burned and turned off to keep warm; 11. Then pull a small piece of dough about 15 grams and round it; 12. Roll it into a round dough with a rolling pin; 13. Take a proper amount of shrimp stuffing and put it on the dough, then put a whole one in the middle.Shrimp; 14. Wrap it up and fold it into a jiaozi shape, and repeat the operation of the remaining materials; 15. Put the wrapped shrimp dumplings into the steamer that has already burned SAIC; 16. Steam on high fire for 10 minutes. Operating points: 1. There are two ways to mix dry powder with boiling water. One way is to pour the powder directly into the boiling water basin and stir it quickly. This requires quick hands and feet. If you don&;t pay attention, some flour may not be cooked and granular raw powder may appear. So if you feel that it is difficult to master it, add boiling water into the flour basin little by little, while stirring, all the edges and corners will be burnt, which is less likely to produce dry powder, but the water is easy to add too much and dry. 2. Adding lard to the dough can make the dough softer and more malleable, and prevent the dough from drying too fast, which will easily break the skin and be difficult to operate; 3. It&;s best to wrap the shrimp cake skin immediately, and take as much as you want. The unused dough should be put into a steamer to keep warm, and you can&;t cut and roll the skin at one time, because the dough made of powdered shrimp is easy to dry and harden if it is not kept warm. If it is made too much at one time, it will be difficult to operate, knead and break the skin when it is wrapped. 4. Shrimp dumplings should be wrapped and steamed immediately, usually 4-8 pieces are steamed in one pot. When the last pot is steamed, the next pot is wrapped, so that the shrimp dumplings can be put on hold for the shortest time; 5. The steaming time of shrimp dumplings should not be too long. If it is steamed for a long time, it will collapse and the vermicelli will become too soft and deformed. Because I am not a professional pastry chef, this shrimp dumpling is made by myself, and the shape of the bag is not so beautiful. The real standard shrimp dumpling is like this. Friends who want to learn can refer to it and practice more. (This picture is from the Internet)