ingredients:
skin:
250 g flour tang mien, ready to use *)
2 tablespoons cornstarch
250 ml of water, bring to a boil
2 tablespoons vegetable oil
contents:
300 g small shrimp, peeled and roughly chopped
1 stalk spring onion, thinly sliced
2 tsp cornstarch
1 tbsp sesame oil
1 tsp salt
1/2 teaspoon pepper
1/2 tsp sugar
2 tablespoons chicken egg white
Complement:
Bottled chili sauce, ready to use
How to Make:
Contents: Mix the shrimp, scallions, cornstarch, sesame oil, salt, pepper, and sugar and stir well. Add egg whites, stir again until blended. Set aside.
Skin: Mix tang mien flour and cornstarch and stir well. Add boiling water gradually while stirring constantly until well blended. Add vegetable oil, knead dough until smooth.
Divide the dough into two, roll each dough portion into a cylindrical shape with the help of plastic. Cut crosswise 1 cm thick, gilas each piece to a thickness of 1 mm. Print up a round with a diameter of 8 cm.
Take 1 piece of dough skin, place 1 teaspoon of dough contents. Squeeze with a shape like shells on the part surface. Do the same thing until the dough runs out.
Steamed in a hot steamer for 10 minutes until cooked, remove from heat. Serve warm with a complement.
Tang mien flour: Flour sediment taken from wheat flour without gluten. Fine grained like cornstarch and white. Sold in plastic containers at leading supermarkets Chinese food section.
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