Meat stuffing 1 kg or so

Eggs 1 piece

Appropriate amount of chopped onion

Spiced powder, ginger powder, salt and pepper.

2 tablespoons of salt

Proper amount of flour

Proper amount of pepper aniseed

Sesame oil 1/3 tbsp

8 fresh shrimps

Appropriate amount of leek

Cooking steps

1/9

The material is as shown.

2/9

Pour an appropriate amount of peanut oil into the pot, stir-fry the pot with pepper aniseed, and keep the oil in the wok for later use.

3/9

Chop shrimp paste

4/9

Add eggs into the meat stuffing and stir well to make the meat stuffing taste softer and smoother.

5/9

Add all seasonings, shrimp paste and hot oil in a wok and stir well.

6/9

Cut leek

7/9

Mix the minced meat and stir well.

8/9

Bao jiaozi, boil in the pot until the water boils, and then pour cold water three times to get out of the pot.

Last step

With homemade oil, chili pepper, I can't stop.

Tips

The reason why this dumpling is fresh lies in the collocation of leek meat and fresh shrimp. Shrimp chopped into shrimp paste will be more fragrant, taste better and taste more delicious. The special reason for this is that I have eaten a three-fresh jiaozi with whole shrimp in a jiaozi in a restaurant before, which feels more like eating shrimp than three-fresh jiaozi.