Ingredients: 250 fresh shrimp meat, crab ovum, crabmeat, bamboo shoots grains, fat meat grains, Shaoxing wine, salt, sugar, gourmet powder, chicken powder, oil, starch, water chestnut powder

Recipe:

1. Sauté crabmeat and crab ovum in the oil. When pleasant smell appears, add grained bamboo shoots and fat meat. Remove after they are done. Add some soda water and water chestnut powder to the fresh shrimp meat and let pickle for 30 minutes. Take out the shrimp meat and drain off the water for 2 hours. Remove the water from the shrimp meat with dry cloth.
2. Mix little water chestnut powder with shrimp meat well. Add Shaoxing wine, salt and sugar. Put in the sautéed crabmeat and crab ovum and stir to mix with the shrimp meat well to make a filling.
3. Add boiled water to the starch and mix with little water chestnut powder well to make dough. Roll out the dough into flat and thin circles. Place the filling in the centers of the wrappers and fold the dough over them, making bonnet-shaped pouches. Pinch the edges together to seal the dumplings (jiaozi). Steam in a food steamer for 4-5 minutes. Remove and serve.