Preparation materials: 50g of fresh shrimp, 0/00g of leek/kloc, appropriate amount of dumpling skin, 90g of pork stuffing, 4g of pepper, 4g of cooking wine, 3g of chicken essence, 7g of oil and appropriate amount of salt.

First, wash the leek and cut it into small pieces. Chop the fresh shrimp with a knife, not too much.

2. Put chopped chives, fresh shrimps and pork stuffing into the pot, and add pepper, salt, chicken essence, cooking wine and oil.

Third, stir the ingredients evenly by hand and set them aside, as shown in the figure below.

4. Take the prepared dumpling skin and wrap it in the evenly stirred stuffing, as shown below.

5. Fold the dumpling skin in half, pinch it, pinch it, and make more, as shown below.

6. Dip some flour in the bottom and put it on the chopping board and wrap it in turn, as shown below.

Seven, put the right amount of water in the pot, boil, put the wrapped jiaozi, add water in the middle for three times, and roll for three times.

Eight, after cooking, you can take out the pot and dry it for a while, so that the pork and shrimp dumplings are ready.