Shrimp dumpling stuffing 1: appropriate amounts of peeled shrimp, Chinese cabbage, pork and leek. Picking leeks, washing and draining. Wash and chop the meat, put it in a container, add some soy sauce, Jiang Mo, chopped green onion and salt, and simmer with slow fire. One way is to make the meat tasty, and the other way is to keep the cabbage out of the water when adding salt at last. Wash the shrimps, and follow the same steps for later use. Wash the cabbage, cut it from the middle, use only leaves, chop it into fine powder, chop the leek into powder, and then put the leek and cabbage together. This time is a crucial step. First, add peanut oil, stir well, then add shrimps and pork simmered in advance, stir again, and then add appropriate amount of salt according to personal taste. The purpose of oiling first is to seal the vegetables with oil, so that there will be too much water in the process of wrapping and it will not be stopped by salt.

Shrimp dumpling stuffing 2: Chop onion and ginger for later use, with prawns and eggs each accounting for half. Shell the shrimp, remove the shrimp line and chop it into powder. After the eggs are beaten, stir-fry them in the pot and break them up. You can eat them. Put shrimp, eggs, onion and ginger into a container, pour in proper amount of oil and salt, drop a few drops of sesame oil and stir in one direction. You can also add a little meat foam or vegetables and fungus according to your personal taste, and remember a little.

Shrimp dumpling stuffing 3: 500g meat, 200g shrimp, about 350g spontaneous garlic sprout, egg 1 piece, salt 1 teaspoon, wine 1 teaspoon, appropriate amount of soy sauce, half a teaspoon of vinegar, sesame oil 1 teaspoon, appropriate amount of chicken essence and appropriate amount of raw flour. Chop shrimps, wash and chop garlic sprouts, pour shrimps, garlic sprouts and minced meat together, beat in eggs, pour in other seasonings, and stir in one direction until uniform and viscous.

Factors of production:

Shrimp should be dried, washed and cut into small pieces. Don't cut into pieces or mud, or you will lose the delicacy of shrimp when you mix it into the stuffing. After the shrimp is cut into sections, the egg white will be marinated and the taste will be crisp. Mix well with raw flour, half egg white and a spoonful of wine, and marinate in the refrigerator for 5 ~ 10 minutes. If there is no shrimp, adding a proper amount of shrimp is also delicious.

You can choose a variety of side dishes according to your own taste. If you use Chinese cabbage as stuffing, you can stir the meat first, then add the vegetables, stir them evenly and put them in the refrigerator for a period of time, so it is not easy to produce water and the operation is simple.