Pork filling, mushrooms, dumpling skin, salt, sugar, chicken essence, pepper, cooking wine, soy sauce, soya sauce, water, salad oil, chopped green onion and ginger.

Specific Steps

1. Add salt, sugar, chicken essence, pepper, cooking wine, light soy sauce, soy sauce and salad oil to the pork filling and mix well.

2. Blanch the shiitake mushrooms, drain and chop them, then squeeze out the water.

3. chopped green onion and ginger, with mushrooms into the pork stuffing, mix in one direction, and then add a little water in small portions and mix to make the top strong.

4. Take a dumpling skin and put a little filling.

5. Dip the edges of the dumpling skin in a little water and pinch it tightly.

6. Pour water into the pot. When the water boils, add the dumplings.

7. When it boils, add cool water and call it "point and roll".

8. When the water comes to a boil again, continue to point and roll, *** pointing the cool water three times.

9. The last point of the roll after you can be dished out on a plate.

10. With some balsamic vinegar and chili pepper taste more delicious.