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材料：
餡：
蝦 125克
肥豬肉 40克
竹筍 20克
鹽 半茶匙
白砂糖 半茶匙
白胡椒粉 1/4茶匙
蝦餃皮：
澄麵粉 50克
生粉 50克
沸水 100毫升
豬油 一茶匙
Filling:
Shrimp 125g
Pork fat 40g
Bamboo shoot 20g
Salt 1/2tsp
Granulated sugar 1/2tsp
White pepper 1/4tsp
Wrapper:
Wheat starch 50g
Potato starch 50g
Boiling water 100ml
Pork lard 1tsp
約15顆
Around 15pcs
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做法：
1. 準備125克去殼，去蝦線蝦子。Prepare 125g of peeled, deveined shrimp.
2. 將蝦子分兩份，一份切丁，一份剁爛。準備40克肥豬肉（切小塊）和20克竹筍（切絲）。Divide shrimp into two portion, half diced and half mashed. Prepare 40g of pork fat (coarsely chopped) and 20g of bamboo shoots (finely chopped into thin strips).
3. 加入半茶匙鹽，半茶匙白砂糖，1/4茶匙白胡椒粉。Add in 1/2tsp of salt, 1/2tsp of granulated sugar, and 1/4tsp of white pepper.
4. 將全部材料混合均勻，攪拌，摔打幾次至起膠。保鮮膜包好冷藏。Mix all the ingredients together, stir, and throw a few times as shown in the video until you get a sticky consistency. Cover with plastic wrap and rest in the fridge.
5. 將50克麵粉，50克生粉混合均勻。倒入100毫升沸水快速攪拌燙成麵絮。加入一茶匙豬油。Mix 50g of wheat starch and 50g of potato starch together. Pout in 100ml of boiling water and stir rapidly until a loose dough ball forms. Add in 1tsp of pork lard.
6. 將麵團移至工作台用手搓揉至順滑細膩。將麵團分割15份蓋上保鮮膜防止風乾。Transfer the dough on a working surface and knead until you get a smooth dough. Divide into 15 pcs and cover it to prevent from drying out.
7. 將麵團桿成圓形薄片。放入一茶匙餡料在中心。按壓出摺痕捏實封口。Roll the dough out to a thin layer round shape. Place 1 teaspoon of filling on the center of the wrapper and start pleating and folding the dumpling from one end. Press and seal tight by pinching with your fingers.
8. 大火蒸8-10分鐘。完成。Steam for 8-10 minutes over high heat. Done.Tips：
1. 建議一定要用開水燙過麵粉，粘性更好。Boiling water is important here for a smooth and elastic dough.
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