Instruments: pork 250g shrimp 200g fungus N (more) mushrooms 7 eggs 4 leeks 50g sparingly, flavor with 1 tablespoon of cooking wine 3 tablespoons of soy sauce 2 tablespoons of salt 4 grams of minced scallions a little bit of ginger a little bit of sesame oil 1 tablespoon of vegetable oil 30 grams of flour 500 grams of water 250 grams

Methods:

1. 500g high gluten flour or dumpling flour, add 250g warm water, stir to knead smooth, cover and wait for use, we use the time to make filling.

2. First, 250g of pork filling, add 1 spoon of cooking wine, 3 spoons of soy sauce, 2 spoons of oyster sauce, minced green onion and ginger, 4g of salt, 1 spoon of sesame oil and mix well, because the meat is thin, you can pour another 30g of vegetable oil, to increase the texture of the dumplings.

3. Soak the dried shiitake mushrooms into minced, four eggs, put in the frying pan and keep stirring, the eggs just solidified on the pan (do not take a long time, the texture is not good).

Leeks put less, a small handful of about 1 two is enough, cut into the end.

4. soaked fungus chopped.

5. 200g of shrimp cut into segments and put a little wine, can be deodorized. Personal feeling do not chopped, each dumpling inside one or two, bite into a bite to see the shrimp section, full of happiness, taste better.

6. Several ingredients are put together and stirred well, the dumpling filling is ready.

02. Pork Dumpling Stuffing

Ingredients: Pork 500 grams, 1 scallion, 1 piece of ginger, 1 piece of salt, moderate amount of oyster sauce 2 spoons, 3 spoons of soy sauce, moderate amount of sugar, 3 spoons of thirteen spices

Methods:

1. Pork in a bowl, scallion chopped, ginger minced.

2. Add oil consumption soy sauce thirteen spices salt sugar

3. Hot oil in the pot, hot oil poured into the seasoning on, stir to complete on it.

03. celery pork stuffing

Ingredients: celery 1 catty pork half a catty green onions moderate ginger moderate oil moderate salt moderate soy sauce moderate black pepper moderate flour moderate water moderate

Practice:

1. celery, washed, chopped. After chopping, squeeze the water a little

2. When chopping pork, put green onion and ginger in at the same time and chop together

3. Take a bigger container to mix the filling, put soy sauce, peanut oil, salt and black pepper, and use chopsticks to mix in one direction

4. Cold water and noodles, molasses for a while

5. Divided dough into a few pieces, according to your own customary method Make small dosage, you can roll out the dough and cut it into small dosage with a knife, or just pull it by hand

6. Flatten the small dosage, roll out the dumpling skin and wrap the dumplings, and you are done.

04. Fennel Meat Stuffing

Ingredients: 100 grams of fresh fennel, 100 grams of ground pork, cooking wine, soy sauce, eggs, green onion oil, oyster sauce.

How to do:

1. Buy back the fennel, remove the old roots, soak in lightly salted water for 10 minutes, then control the water and wait for use.

2. Then mince the fennel, add the scallion oil and mix well, and add the pork with soy sauce, oyster sauce, salt, cooking wine and stir well, marinate to taste.

3. Mix the prepared fennel with the meat mixture, add a little more green onion oil and mix well.

4. Add egg, salt, water and a little starch to the flour and form a dough, and let it rise for a while before using.

5. Use your own skillful technique to wrap it up on the line, add some salt in the pot when cooking to prevent breaking the skin.

05. zucchini shrimp filling

Instruments: tender zucchini, 2, about 650g, shrimp about 120g, 4 eggs, scallion section moderate, dumpling skin 2 pounds, salt, black pepper, oyster sauce, cooking oil

Methods:

1. zucchini rubbed, then add a little salt, dehydration, shrimp chopped, scallion chopped.

2. Eggs into a bowl, add chopped scallions, a little salt and black pepper, a direction to mix well.

3. Add cooking oil in a wok, when the oil is hot, pour in the egg mixture, stirring constantly to scramble the eggs.

5. Mix in shredded zucchini, mashed shrimp, chopped egg and finely chopped green onion, taste for saltiness, add oyster sauce according to personal taste and mix well.

06. Spanish Mackerel Dumplings

Ingredients: Spanish mackerel 1000 grams (1) leek 250 grams of flour 500 grams of eggs 1 pepper 2 grams of pepper 3 grams of wine 10 grams of salt to taste 3 grams of MSG peanut oil 80 grams of sesame oil 10 grams of parsley 1 gram

Practice:

1. Spanish mackerel processed, leaving only the meat part of the fish, the fish skin is too hard to be and stuffing

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2. Fish chopped with a knife, chopped fish during, six times to add an egg amount of water

3. Minced fish stuffing into the pot, beat the egg, add pepper, pepper and cooking wine

4. Stir in one direction, during the N times to add the right amount of water, conservatively 100 grams of water, because the fish freshness is not the same, so it can not be accurate to how much water to mix the fish. How much water to mix the fish

5. Add salt, peanut oil and continue to mix in one direction, remember not to mix in the opposite direction

6. Chives and parsley cleaned with a knife and chopped, poured into the mixing of the fish stuffing and mix well