Pork with shiitake mushrooms with corn, cabbage, shrimp puree, radish, fungus, etc. to make dumplings.

1, corn: eat some grains, and pork and mushroom flavor, taste excellent.

2, cabbage: tender and juicy, the filling does not disperse, sweet and savory.

3, shrimp puree: add a little pork, shrimp-based, with mushroom shrimp dumplings, flavorful.

4, radish: the light flavor of radish and the richness of mushrooms, fat and obese front leg meat, plus small scallions, everything is so just right, fragrant and not greasy.

5, fungus: fungus blanched, remove the earthy flavor, wrapped out of the dumplings taste more fresh.

Dumplings originated from the ancient horn. Dumplings original name "Jiao Er", according to legend, is China's medical saint Zhang Zhongjing first invented, has a history of more than 1,800 years, dumplings are more than with the skin stuffing boiled or steamed and made by the Chinese Han Chinese people love the traditional characteristics of the food, is the staple food of the folk in northern China and local snacks, but also the New Year's Day food. There is a folk song called "big cold, small cold, eat dumplings for the New Year.