Shrimp dumpling filling 1: peeled shrimp, cabbage, pork, chives, respectively. Leeks picked, washed, placed to drain. Wash the meat, chop it, put it in a container, add soy sauce, minced ginger, chopped scallions and salt, and simmer it over moderate heat. One way is to make the meat tasty, the other is to prevent the cabbage from getting into the water when the salt is added at the end. Wash the shrimp, follow the same procedure and set aside. Wash the cabbage, cut it down the center, use the leaves, cut it into thin slices, and chop the leeks. This is the crucial step at this point. Add the peanut oil first, mix well, then add the pre-simmered shrimp and pork, mix again, then add the right amount of salt according to personal taste. The purpose of oiling first is to allow the oil to seal the dish so that too much moisture during packing won't be braked by the salt.

Shrimp dumpling filling 2: chopped green onion and ginger standby, prawns and eggs each half, shrimp shelling, picking shrimp line, chopped into powder, eggs beaten and put in the pan and stir-fried, scattered and then out of the pan, and then chopped. Put the shrimp, egg, green onion and ginger into a container, pour in the right amount of oil and salt, a few drops of sesame oil, stirring in one direction. You can also add a little meat foam or vegetables and fungus according to personal taste, remember a little.

Shrimp dumpling filling 3: 500g of meat, 200g of shrimp, about 350g of spontaneous garlic cloves, 1 egg, a spoonful of salt, a spoonful of wine, soy sauce moderate, half a spoonful of vinegar, a spoonful of sesame oil, chicken essence moderate, moderate amount of cornstarch. Shrimp chopped, garlic cloves washed, chopped, shrimp, garlic cloves, meat mixture together, pour the egg, pour other seasonings, stir in one direction until uniformly thickened.