500g of meat, 200g of shrimp, about 350g of sprouted garlic cloves (you can also replace them with chives, garlic cloves, etc.), 1 egg, 1 tsp of salt, 1 tbsp of wine, ? tsp of soy sauce, ? tsp of vinegar, ? tsp of sesame oil, ? tsp of chicken broth, and ? tsp of cornstarch. This filling is a traditional filling from my grandmother's house.

Dumpling skin:

I bought ready-made. If you are rolling out the skin yourself, the above filling is just enough to make 750g-1000g of flour and dough for the dumpling skins. The better you are at it, the more you can make the same dumpling skin with the same amount of filling.

How to make dumplings:

1. Remove the threads from the shrimp, clean and cut them into small pieces, and marinate them in cornstarch, half an egg white, and a tsp of wine for 5-10 minutes in the refrigerator.

2. Add the remaining egg and seasonings to the meat mixture and garlic cloves and mix vigorously. If you're using cabbage, you can mix the meat first, then add the vegetables, mix well, and refrigerate for a while to make it less watery and easier to handle.

3. Take a dumpling skin, put in the appropriate amount of dumpling filling, add a section of shrimp, pocket the dumpling skin on both sides, pinch the center first, and fold the outer dumpling skin from the center outward. The ready-made dumpling skin is not easy to pinch tightly, so before you pinch it, apply a circle of water around the filling.