蝦餃
First time making 蝦餃 (shrimp dumpling). I rolled out the dough extra thin so the dumpling was very translucent. The dough was surprisingly easy to make. Again I’m terrible at writing down the exact amount I use so I don’t have a recipe. But I did use wheat starch and tapioca starch to make the dough.
(via fuckyeahdimsum)
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