Shrimp and Chicken Paste Dumplings

Shrimp and Chicken Paste Dumplings

　　Rinse the river shrimp under clean water and drain. Finely chop them into shrimp paste. Skin and debone the chicken breast, then finely chop it into chicken paste. Place the shrimp and chicken pastes in a bowl, add cooking wine, salt, and MSG, and mix well to form the filling.

In a pot, bring 150 grams of water to a boil, add wheat starch, stir until cooked into a paste, then remove. Place it on a cutting board, add lard, and knead until smooth. Roll it into strips, divide into 12 small portions, roll out into round dumpling wrappers, wrap in the filling, fold into half-moon shaped dumplings, pinch the edges into crimped patterns, steam in a steamer for 5 minutes, then remove and arrange on a plate. Serve with a side of vinegar dip.