The shrimp dumpling is a traditional Cantonese dish, known for its juice as well as a fresh and smooth taste.

How to cook a shrimp dumpling: combine wheat starch and cornstarch into dumpling wrapper, then wash, shell and chop fresh shrimps. Put the flesh into boiling water, then soak it in clear water until it is fresh and not oily; fill the wrappers with stuffing such as egg whites, fine bamboo shoots, spices, sesame oil and pepper and add the shrimp. Shrimp dumplings can be frozen and then steamed. Steamed shrimp dumplings look like bananas. They are thin-skinned and translucent, so the stuffing can be only indistinctly seen. 

Because of its beautiful appearance and delicious and smooth taste, the dish is highly praised by diners at home and abroad, and the new varieties that combine chicken and shrimp or crab spawn and shrimp have been particularly favored by diners.