Wash the shrimps and peel them.

Shrimp and corn dumplings

Ingredients: 200 grams of shrimp, 100 grams of corn (fresh), 250 grams of wheat flour,

Accessories: 50 grams of water chestnuts, celery 25 grams, 50 grams of fat meat,

Seasoning: 10 grams of green onions, 5 grams of ginger, 5 grams of salt, 2 grams of MSG, 15 grams of vegetable oil, 2 grams of pepper, 10 grams of pea starch, 75 eggs Gram

Method 1. Wash the shrimps and blot them dry with a dry cloth, put them into a container, add salt, monosodium glutamate, pepper and starch, stir and sizing with your hands.

2. Wash the fat and steam it in a basket.

3. Cut the water chestnuts, fat and celery into fine pieces respectively.

4. Mix the battered shrimp with chopped green onion and minced ginger, then add seasonings with other ingredients and mix well to make shrimp corn filling.

5. Mix flour, 2 grams of salt, 30 ml of water, and eggs together, knead it into a dough, divide the dough into small pieces, and roll it into dough. Set aside.

6. Fill the rolled dough with stuffing, knead it well, wrap it into dumplings, and cook them in the usual way

Shrimp and mushroom dumplings

Main Ingredients: 500 grams of wheat flour, 150 grams of shrimps, 100 grams of fresh mushrooms,

Accessories: 300 grams of fat and lean pork, 250 grams of mustard,

Seasoning: 50 grams of green onions, 6 grams of ginger , 8 grams of salt, 4 grams of MSG, 10 grams of soy sauce, 10 grams of cooking wine, 2 grams of five-spice powder, 15 grams of sesame oil

Method 1. Wash the onions and ginger, cut into pieces and set aside; wash the pork Clean and chop into fine pieces; wash the shrimps and chop into pieces; wash the mushrooms and mustard and cut them into small pieces and set aside.

2. Put the pork into a basin, pour in an appropriate amount of water, beat vigorously until it becomes sticky, add shrimp, minced mushrooms, minced mustard, minced green onion, minced ginger, refined salt, MSG, soy sauce, Mix cooking wine, five-spice powder, and sesame oil evenly to form the filling.

3. Put the flour into a basin, pour in water and mix it into a dough. Knead it thoroughly for about 1 hour and shape it into long strips. Divide it into small portions of about 10 grams each and flatten them one by one. Roll out the dumpling skin into a round shape with thinner edges and thicker middle. Wrap in the fillings and shape into a dumpling green.

4. Put the pot on the fire, pour it into the fire and bring it to a boil. Add the dumplings into the dumplings and gently push them in one direction with a spoon until the dumplings surface. Cover the pot. Use a boiling but not boiling heat, simmer for four to five minutes, pour in a little cold water, then boil again and pour in cold water, cook until the dumplings are cooked through, and then serve.