The method of filling shrimp and cucumber dumplings is as follows:

1. Remove the heads and tails of fresh shrimps, remove the shrimp lines, cut into small cubes, and marinate with salt, cooking wine, and minced ginger for half an hour. , scramble the eggs and break them up.

2. Dice the cucumber. If you have time, add some salt and marinate for a while. Drain the water after it comes out.

3. After mixing the three ingredients, burn sesame oil with Sichuan peppercorns, pour it on the stuffing and mix evenly. Add some soy sauce appropriately.