Add cold water to the flour several times and mix well. Knead for 5-6 minutes to form a smooth dough. Cover with a wet kitchen towel and let stand 1 hour. Knead into long strips, evenly cut into small pieces (I cut about 45 pieces), and then stick the small dough into thin dough with a stick for use.
Dice the cabbage, put it in a bowl, marinate it with a little salt for half an hour, rinse off the salt with clear water and squeeze out the water.
Peel fresh shrimp, remove intestinal mud, cut into small pieces, and marinate with a little rice wine and salt. I like whole shrimp meat, so I can cut the shrimp into large pieces, or I can cut small pieces and mix them with the meat.
Chop onion into powder, grind ginger into mud, chop minced pork with the back of a knife and put it into a bowl, add all stuffing seasonings (except broth and chopped green onion) and stir clockwise with chopsticks until the ribs come out, pour 1/3 broth into the meat and stir until the meat absorbs water, repeat this action until the meat absorbs all the broth, and finally add drained cabbage and chopped green onion and mix well.
The prepared meat stuffing and shrimp pieces are wrapped together in the dumpling skin.
The wrapped jiaozi is boiled in boiling water or fried in a pot. This time, they are fried dumplings.
Add a little oil to the pot and heat it, then pour in raw jiaozi. Stir-fry over medium heat until the bottom of jiaozi is golden brown. Add boiling water to half of jiaozi, cover it, and boil at least water on low heat. After opening the lid, continue to cook until the water is dry, and the fried jiaozi is golden and crisp at the bottom.