Live shrimp 10-15, two eggs, 300g of lean meat, 150g of corn, 250g of dumpling skin, moderate amount of cooking wine, salt, MSG, cornstarch

Cooking Steps

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Steps: You can chop the meat yourself at home! You can also stir in the grocery store meat grinder! Wash and chop the green onions! Chop down the corn! I cut each corn in half! But it's just a long time!

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The meat is stirred with egg white~seafood soy sauce~wine~scallions~salt~powder~MSG shrimp! Remember to always stir in one direction! Stir well to taste the salinity of their own slowly adjusted!

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The dumpling filling is ready!

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A dumpling is ready!

The last step

I wrapped it and put it in a box in the fridge! You can put 48 dumplings in a box!

Tips

You can add more mushrooms and carrots! You can add more stuffing if you like!

Main Ingredients

Pork 300g

Shrimp 200g

Supplementary Ingredients

Small green onion

Spoon of yellow wine

Spoon of white wine

1 tsp of soy sauce

2 tbsp of salt

1 tbsp of oyster sauce

1 tbsp of oil

Thirteen spices

Third spice. A little bit

Ginger in moderation

Garlic in moderation

Shrimp Dumplings Step by Step

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1. Cut the meat. Pork will be separated from the fat and lean meat, fat slices boil lard, until the meat is slightly yellow when removed. Cooled and chopped with the lean meat. White shrimp shelling to remove the sand line after chopping and meat mixed together. Usually more meat, less shrimp. 8:2, 7:3 or 6:4 can be.

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2. Seasoning. Chopped onion, ginger and garlic into the meat. Add a spoonful of yellow wine, a spoonful of white wine. Salt seasoning spoon 2 spoons, a spoonful of soy sauce, half a spoonful of oyster sauce, a little bit of sugar, a little bit of 13 spice seasoning powder. Beat one egg and mix in one direction. Finally put a spoonful of oil. Mix well. You can use boiling water under a meatball to eat eat salty.

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3. Kneading. Add a little salt to the flour, slowly add water and knead until smooth. Pat on the water and wrap with plastic wrap. Put it in the refrigerator to wake up. I'm not going to make dumplings right away, so I'll just leave it there for now. When you want to make it, take it out and knead it.

4. The dough is divided into one by one small dough, use a rolling pin to make dumpling skin, and then wrap the dumplings

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5. When the water boils, put down the dumplings, add water three times, and open the lid to cook for the last time, and then you can fish out and eat