Main Ingredients

Lettuce Leaves

500g

Eggs

4

Fresh Shiitake Mushrooms

150g

Shrimp

1 handful

Supplementary Ingredients

Vegetable Oil

Moderate

Salt

Adequate

Wine

Amount

Soy sauce

Amount

Sesame oil

Amount

Pepper

Amount

Scallion

Amount

Fresh Chicken Juice

Amount

Steps

1. Prepare the ingredients

2. Wash the lettuce leaves, blanch them in boiling water until wilted, and fish them out.

3. Pass the lettuce leaves through cold water, chop them, squeeze out some of the water and set aside.

4. Heat the oil in the pan, put the shrimp stir-fried, sheng out.

5. Add some cooking wine and beat the egg, put it into the hot pan and cook it, spatula broken, sheng out.

6. Heat oil in a pan, add cleaned and chopped mushrooms, stir fry until wilted, turn off the heat.

7. Add shrimp, lettuce leaves, chopped green onion,

8. Put in the egg, add some vegetable oil, stir,

9. Add some sesame oil, salt, soy sauce, pepper, fresh chicken juice, stir well.

10. Lettuce leaf mushroom egg dumpling filling is ready.

11. Take the dumpling skin, put in the appropriate amount of filling, wrapped into dumplings,

12. Boil water in the pot, put some salt, put in the dumplings to boil,

13.

Tips

1. Because of the time constraints, I used the ready-made dumpling skins from the grocery store, but if you roll out the skins yourself, they will be more delicious.

2. Put some salt into the dumplings when cooking, so that the dumplings won't stick together easily.

3. Add some cooking wine to the eggs to remove the fishy smell.

4. Because the filling is cooked, the cooking time can be shorter.