Preparation materials: 350g of flour, half bowl of shrimp, 300g of leek, egg 1 piece, 3g of salt, 5g of peanut oil and 2g of chicken essence.

1, add water to flour to form dough, and let it ferment for half an hour, as shown in the figure below.

2. Peel the fresh shrimps and peel half a bowl of shrimps, as shown in the figure below.

3. Wash the leek and control the moisture, as shown in the figure below.

4. Chop the leek, as shown in the figure below.

5. Dice the shrimps, as shown in the figure below.

6. Add peanut oil and stir, then add salt and stir chicken essence evenly for later use.

7. Knead the dough into long strips, smash it into small doses, press it flat, and roll it into a round dumpling skin.

8. Beat raw eggs into the dumpling stuffing, as shown in the figure below.

9. Mix well and put it on the dumpling skin, as shown in the figure below.

10, pinch your hands, as shown in the figure below.

1 1, jiaozi, as shown in the figure below.

12, all the packages are put in order, as shown in the figure below.

13, put water in the pot to boil, as shown in the figure below.

14, go down to jiaozi, wait for jiaozi to float, then pour some cold water to boil, and jiaozi will be cooked.

15, and then can be served out, so that the shrimp jiaozi is finished.