Mushroom dumplings recipe

Material:
LBR 15 dumpling skins
250 gr peeled shrimp
125 gr know chinese
4 stalk spring onion
100 gr medium-size carrot
60 grams of mushrooms champignon
1 / 2 fruit bengkoang
1 tablespoon Chinese wine
1 tablespoon soy sauce
1 egg white btr
1 tsp sesame oil
1 / 2 teaspoon salt
1 / 2 tsp pepper
Method:
1. roughly chopped peeled shrimp, set aside. cut into pieces out of China, then destroyed until smooth, set aside. clean and green onion chopped fine, reserving, peeled and shredded carrots coarse net, set aside. Wash mushrooms and roughly chopped, set aside. bengkoang clean peeled and roughly chopped, set aside.
2. in a small bowl, pour the Chinese wine, soy sauce, egg white, sesame oil, salt, and pepper. stir until blended. add chicken broth powder, if it is less tasty.
3. enter the chopped shrimp into a large bowl. add know chinese, green onion, carrot, champignon mushrooms and bengkoang. stir all ingredients until well blended. enter the Chinese wine solution that has been mixed. stir again until blended.
4. take one sheet of dumpling skin, then put 1 tablespoon BHN contents in the middle. skin fold upward and then tie with twine to form the bag, doing this process until all the ingredients out and arrange the dumplings in a steamer that has been heated and steamed until cooked about 20 minutes, remove and serve hot with sweet sour sauce.

Tips:
* add the minced chicken into the batter shrimp to make it more solid.
* could maturation by frying in hot oil and many
* to bind the dumplings can be by using a rope made ​​of green onion
* apart with sweet and sour sauce, served with dumplings also suitable sour spicy peanut sauce and pickled vegetables.