Wash the chives, shake off the water, and shred them finely.

Chop the green onions and onions finely. I don't put in carrots. I just put in carrots to look pretty in the picture. Rinse the dried daikon lightly in water once, drain it completely and finely chop it.

Soak the glass noodles in water for about 2 hours, boil them in boiling water for about 2 minutes, and rinse them roughly in lukewarm water.

If you wash it until it's warm and drain it, it's stuck like a rice cake. The glass noodles need to be attached to make cutting easier. Cut it into small pieces.

Put pork and chopped vegetables in a bowl, season them, and mix them to complete the dumpling filling.

Defrost the cocktail shrimp and drain it completely. You can use a kitchen towel.

Flour is kneaded using hot water. You have to pat it a lot to make it chewy.

Cut the dough dumpling skin into appropriate sizes and roll it with a rolling pin to form dumpling skin.

Put dumpling filling on top of dumpling skin and cocktail shrimp on top of dumpling filling to make dumplings.

Make dumplings with shrimp tails sticking out at the end of the dumpling.

I used a bamboo steamer. When dumplings are steamed in a bamboo steamer, the smell of pork disappears, and the subtle scent of bamboo shoots is smeared on the dumplings. When putting dumplings in a steamer, make a wide gap to prevent the dumpling from sticking to each other and falling off.

If you steam it for about 5 minutes in a steamer, the delicious shrimp dumplings are completed.