Ingredients: pork stuffing, sweet corn, peas, black fungus and eggs.

Accessories: salt, chicken essence, onion, ginger, cooking wine and sesame oil.

1. Add minced onion and ginger, salt, cooking wine, chicken essence, sugar and eggs into minced meat, add a small amount of water respectively, stir in one direction with chopsticks until it thickens, add sesame oil and continue stirring.

2. Add the soaked and chopped auricularia into the meat stuffing and stir well.

3. Add corn kernels (if they are fresh corn kernels, they need to be blanched) and blanched peas (if they are frozen, they need to be boiled for a while) and stir well to form dumpling stuffing.

Second, corn, mushrooms and shrimp dumplings.

Materials: Dumpling skin (half a catty, for two people), pork (about 200g), mushrooms (4 pieces), shrimp (10 piece), sweet corn cob (half a piece) and radish (14 piece).

Seasoning: salt (1 teaspoon), chicken powder (half teaspoon), water with pickled mushrooms (2 tablespoons).

working methods

1, sweet corn cob peeled corn kernels; Dice radish; Dice mushrooms after soaking; Dice shrimps;

2. Chop the pork into minced meat, and put the diced radishes together when chopping.

3. Then add the diced mushrooms and shrimps into the chopped radish and stir well. Finally, add salt, chicken powder and mushroom water.

Third, leek and corn dumpling stuffing.

material

Semi-lean pork 250g, corn 1, leek 50g, dumpling skin 400g, garlic, salt, raw powder, chicken powder, cooking wine, soy sauce, raw oil and apple vinegar.

working methods

1. Wash and chop pork;

2. After washing the corn, cut the corn kernels along the corncob;

3. Wash and chop leeks.

4. Stir the pork, corn and leek evenly, then add a proper amount of salt, raw flour, chicken powder, cooking wine, soy sauce and raw oil and stir evenly to get the dumpling stuffing.