Steamed Crystal Shrimp Dumplings

First, prepare the filling. Beat two eggs, heat oil in a pan, pour in the beaten eggs, quickly stir with chopsticks, and when the eggs are set, take them out and set aside.

Peel the carrot and shred it. Heat the remaining base oil in the pan and stir-fry the carrot for two minutes until soft, then remove it from the pan.

Add another bag of shrimp paste and a bowl of sweet corn kernels.

Add an appropriate amount of chopped green onions, season with light soy sauce, oyster sauce, thirteen-spice powder, salt, and an appropriate amount of cooking oil, and mix all the ingredients evenly. The filling is now ready.

The purchased dumpling wrappers should be rolled thinner, with the edges thinner than the center, roughly rolled to twice their original size. Place an appropriate amount of filling inside, pinch the edges to seal, and lay them face down in the steamer tray.

The recipe can make 15 steamed buns. Preheat the steamer in advance and place the steaming tray in the steamer.

Select the 'Pure Steam' mode, set the temperature to 100 degrees, and the time to 15 minutes.

The Dayu K6 steam oven heats up very quickly and is very easy to operate. With it in the kitchen, you can handle all the steaming and baking tasks, making it very practical.

Freshly steamed and out of the oven, the crystal bun has grown a bit larger, with beautiful wrinkles appearing on the surface. Through the bun's skin, the color of the filling can be vaguely seen, translucent and shiny, beautiful and tempting.

You can pair it with your favorite dipping sauces, vinaigrettes, etc.

The real ones have thin skins and generous fillings, incredibly fresh and fragrant, super delicious~