Recently, a favorite water dumpling doesn’t taste strong. It has neither the sour and spicy strength of pickled cabbage dumplings nor the strong aroma of mushroom dumplings, but it tastes delicious!


250g shrimp
250g pork
500g dumpling skin
4G salt
10g fuel consumption
5ml raw extract
4G raw meal
1g sugar
2 slices of ginger
5 ml vegetable oil
15g black fungus
60g carrot


Step 1
Wash the pork with a fat to lean ratio of 2:8 and chop it into mud. Add salt, oil consumption, raw soy sauce, raw flour, sugar, vegetable oil and about 5ml of water, and fully stir until vigorous

Step 2
Put the washed fresh shrimp into the refrigerator for about 1 hour in advance, and then take out the shell and shrimp line

Step 3
Soak the tremella half an hour in advance, wash the sediment and impurities, chop up the coriander, dice the clean fresh shrimp, put the minced ginger, and an appropriate amount of oil consuming raw powder, oil consuming and raw water

Step 4
Mix and stir the materials in steps 1 and 3 to form dumpling filling

Step 5
Put an appropriate amount of stuffing in the middle of the dumpling skin, or it will not be easy to close and cook. A little water on the skin edge makes it easy to bond between the skin and the skin

Step 6
The prepared dumplings are neatly arranged. If you can't finish a meal, put them in the refrigerator for freezing and storage. Next time, take them out of the refrigerator and directly let them boil or steam in the water without thawing

Step 7
When boiling dumplings, first put a little salt in the water and then cook the dumplings, so that the boiled dumplings will not stick together