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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw seafood to prevent cross-contamination.
Put 200g shrimp, 30g pork fat, 5g salt, 6g MSG, 10g sugar, 6g cornstarch, and pepper powder into the bowl, mix on slow speed until sticky.
Watch out
Do not beat the shrimp too much
beat until sticky, otherwise it will lose its crisp texture
Hot oil may splatter when adding ingredients; be careful.
Heat up the pot, add 12g corn oil and 15g garlic, and stir-fry until golden.
local_fire_departmentMedium heat for about 2 minutesWatch out
Stir-fry the garlic until golden and do not burn it, otherwise it will taste bitter.
Pour the fried garlic oil directly into 90 grams of chives, mix well, and set aside.
Watch out
Chives must be thoroughly drained after chopping, otherwise they will release water and ruin the filling texture.
Pour 10 grams of sesame oil into the shrimp paste and stir a few times, then pour in the chives and mix well to complete the filling.
Watch out
Gently mix in the chives to avoid over-stirring which releases water from the chives.
Watch out for steam burns when handling boiling water.
Bring 380 grams of water to a boil.
local_fire_departmentHigh heat until boilingWatch out
The water must be at a rolling boil before scalding the wheat starch, otherwise the dough will fall apart.
Put 150 grams of wheat starch, 45 grams of cornstarch, and 15 grams of sugar into the bowl and mix slightly.
Watch out
Mix the flours evenly beforehand, otherwise uneven sugar distribution will affect the wrapper texture.
Boiling water is extremely hot; be careful not to splash and burn yourself when pouring.
After boiling the water, pour it all into the flour, mix well, and set aside for 10 to 15 minutes to cool down before continuing.
Watch out
Boiling water must be poured in all at once, otherwise parts won't be cooked and will lump.
Add 50 grams of tapioca starch, continue stirring until very smooth, then add 20 grams of corn oil and continue mixing until the dough is white, smooth, and elastic.
Watch out
Knead thoroughly after adding oil, otherwise oil will float on the surface and not penetrate.
Be careful with your fingers when using a cleaver to press wrappers to avoid cuts.
Divide the dough into pieces of about 16 grams each, and use a knife to press them into thin round dumpling wrappers.
Watch out
The technique of patting wrappers must be neat and piece sizes must be uniform, otherwise uneven thickness affects steaming.
Take a dumpling wrapper, add an appropriate amount of shrimp and chive filling, pinch the edges tightly and shape it into a crystal chive dumpling.
Watch out
Pinch the edges tightly when wrapping, otherwise they will split and leak juice when steamed.
Be careful of hot steam when opening the steamer.
Bring water to a boil and steam over high heat for 6 to 7 minutes until cooked.
local_fire_departmentHigh heat steaming for 6 to 7 minutesWatch out
Keep the steaming time to 6 to 7 minutes, otherwise the wrappers will become too mushy.
Hot oil may splatter when pan-frying; be careful.
Heat up the pan, add a little oil, and pan-fry the bottom of the dumplings until golden.
local_fire_departmentMedium-low heat for about 3 minutesWatch out
Do not let the oil get too hot when pan-frying, otherwise the bottom will burn before the inside is heated through.
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