10 pieces of edible fungus, 15 pieces of shrimp

Meat Filling 300g Fresh Shiitake Mushrooms 5-8 stalks

Flour 300g

Supplements

White Pepper Powder Ground Scallion and Ginger

Scented Oil Salt

Cooking Oil

Steps to Make Shiitake Mushroom and Shrimp Pork Dumplings

1. Cold Water Mix the noodles and let them rise for 30 minutes.

2. While the dough is rising, prepare the filling: 7 parts lean and 3 parts fat meat, chopped mushrooms and fungus, shrimp should not be too crumbly, otherwise it will affect the taste. Cut slightly larger particles. Add chopped green onion and ginger. Mix with pepper, soy sauce, salt, cooking oil and sesame oil.

3. When the dough is ready, knead it well, roll it out to 1.5cm thick, cut it into strips, roll it out well, cut it with a hobnail into dosages slightly bigger than 1 yuan coins, flatten it out, and roll it out into dumpling skins that are a little bit thicker in the center and thinner on the outer edges.

4. Wrap the dumplings. Pinch the center together, then the sides.

5. Add water to the pot, bring to a boil, and drop in the dumplings. Move the spoon along the side of the pot to prevent the bottom from sticking. Cover the pot with a lid, bring to a boil, add a small bowl of water, and repeat the process three times before the dumplings float to the surface.

Tips

Put some seaweed in the pot if you have it, as green shrimp has a mild flavor.