Shrimp dumpling stuffing 1: shrimp, cabbage, pork and leek, respectively. Pick the leek, wash it and dry it. Wash the meat, chop it up, put it in a container, add soy sauce, Jiang Mo, chopped green onion and salt, and simmer with slow fire. One way is to make the meat delicious, and the other way is to prevent the cabbage from getting into the water when the salt is added at last. Wash the shrimp and set aside according to the same procedure. Wash the cabbage, cut it from the middle, use leaves, cut it into thin slices, chop the leeks, and then put the leeks and cabbage together. This is a crucial step. First, add peanut oil, stir well, then add shrimps and pork simmered in advance, stir again, and then add appropriate amount of salt according to personal taste. The purpose of oiling first is to seal the vegetables with oil, so that too much water will not be braked by salt during the packaging process.

Shrimp dumpling stuffing 2: Chop onion and ginger for later use, with prawns and eggs each accounting for half. Shell the shrimp, pick the shrimp line and chop it into powder. After the eggs are beaten, stir-fry them in the pan, and then chop them up. Put shrimps, eggs, onions and ginger into a container, pour in proper amount of oil and salt, drop a few drops of sesame oil and stir in one direction. You can also add a little meat foam or vegetables and fungus according to your personal taste, and remember a little.

Shrimp dumpling stuffing 3: 500g meat, 200g shrimp, about 350g spontaneous garlic sprout, egg 1 piece, a spoonful of salt, a spoonful of wine, a proper amount of soy sauce, half a spoonful of vinegar, a spoonful of sesame oil, a proper amount of chicken essence and a proper amount of raw flour. Chop shrimp, wash garlic sprout, chop, pour shrimp, garlic sprout and meat stuffing together, pour seasoning such as eggs, and stir in one direction until uniform and viscous.