每次去茶樓，總忍不住要點上一籠水晶蝦餃。半透明的餃皮裹著飽滿彈牙的蝦仁，咬開的瞬間，鮮美的汁水在口腔四溢，那滋味讓人念念不忘。其實，我們自己在家也能做出精致美味的水晶蝦餃，今天就把簡單易學的做法分享給大家！

1斤新鮮大蝦洗凈，去頭、去殼，用牙簽挑去蝦線。三分之二的蝦仁用刀背拍扁，剁成帶有小顆粒的蝦蓉；另外三分之一的蝦仁保留整只。蝦仁放入碗中，加入少許鹽、白胡椒粉、料酒、一小勺生粉，用手朝一個方向抓捏均勻，直到蝦仁感覺有些黏性。抓好后，放冰箱冷藏10-15分鐘。

30克豬肥膘切成非常細小的?。?個馬蹄和少許嫩筍尖也切成細碎的小丁。蝦仁、豬肥膘丁、馬蹄丁、筍丁、1大勺姜末、1小把蔥白末混合在一起，加入適量鹽、一小撮糖，滴幾滴香油增香。順著一個方向，攪拌均勻，直到餡料上勁，感覺有些抱團，即可。

第三步：

100克澄粉和35克生粉在一個大碗里，混合均勻。燒一壺滾燙的開水，將130毫升的沸水慢慢、分次地淋入混合好的粉中，邊淋邊用筷子快速攪拌，將干粉燙成雪花狀、沒有干粉顆粒的濕潤面絮。等面絮稍微不那么燙手時，加入8克豬油，揉搓成一個光滑柔軟面團。揉好的面團蓋上濕布，靜置10-15分鐘。

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第四步：

面團取出，在案板上搓成長條，切成大小均勻的小劑子，立刻用保鮮膜蓋好。取一個小劑子，用手掌按扁。然后用抹了少許油的菜刀刀面，將其壓成中間稍厚、邊緣極薄的圓形薄片。放上適量蝦餡，餃皮對折，包好蝦餃。蒸鍋中加足量水燒開，刷一層薄油，蝦餃間隔擺放在蒸籠上。水開后，放入鍋中，蓋上鍋蓋，大火蒸7分鐘，即可。

當當當當！看著蒸籠里那一個個晶瑩剔透、飽滿可愛的水晶蝦餃，是不是成就感爆棚？隔著薄如蟬翼的餃皮，粉嫩的蝦仁若隱若現，散發著誘人的鮮香。小心翼翼地夾起一個，蘸上一點香醋或自己喜歡的醬料，一口咬下去——哇！皮子軟糯Q彈，內餡鮮甜多汁，蝦仁在齒間彈跳，馬蹄的爽脆更是錦上添花……

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