1, shrimp dumplings filling a: chives. Peeled shrimp, cabbage, pork, leeks each moderate. Leeks picked and washed, placed to drain. Meat washed and chopped, placed in a container with soy sauce, ginger, onion, salt, simmering on, so that one is to let the meat flavor, the other also prevents the last addition of salt, cabbage under water. Wash the shrimp, the same steps, and set aside for use. Cabbage wash, cut in the middle, with the leaves on the good, chopped into fine cabbage, leeks chopped, and then leeks and cabbage together, this time is a very critical step, first add peanut oil, mix well, and then add the shrimp and pork simmered ahead of time, stirring again, and then add an appropriate amount of salt according to personal taste, the purpose of the first gasoline is to allow the oil to seal the dish, so as not to be in the process of the package by the salt brakes down too much water! The first thing to do is to add oil to seal the vegetables and not to brake down too much water by the salt during the wrapping process.

2, shrimp dumpling filling two: green onion. Scallions, ginger minced standby, prawns and eggs each half, shrimp shelling, picking off the shrimp line, chopped into mince, eggs hit the pan and stir fry a little bit, beat can be out of the pan, and then chopped a chop. Shrimp, eggs, green onions, ginger into the container, pour the right amount of oil, salt, drop a few drops of sesame oil, stir in one direction. You can also add a little meat foam or vegetables, fungus, according to personal taste, remember a little in the middle.