Colorful Pork and Shrimp Cabbage Dumplings

Break the cabbage into pieces, soak in lightly salted water for 15 minutes, then rinse and drain.

Chop the shiitake mushrooms.

Chop the scallions and ginger.

Thaw and clean the shrimp, then marinate them with cooking wine and white pepper.

Add cooking wine, oyster sauce, Wei Jixian seasoning, chicken powder, light soy sauce, sesame oil, and sugar to the minced meat, and mix the meat clockwise until it becomes elastic.

Add water to the pot, bring the water to a boil, add the Chinese cabbage, stir them around, blanch for 10 seconds, and remove.

Chop the cabbage finely and squeeze out the water, but don't squeeze it too dry.

Cut the shrimp into small pieces and put them into the meat mixture bowl along with the other ingredients. Mix evenly, taste for saltiness, and adjust the salt according to your own preference.

Fresh and tender dumpling filling.

Making dumplings. Prepared some colorful wrappers made from pumpkin, spinach, and beetroot.

Plump dumplings with big bellies that look like ingots.

A neat and tidy line.

Add water to the pot, bring the water to a boil and add the dumplings, add water twice during cooking, and when the dumplings float with their belly side up, they are cooked.

The colorful hues make people’s appetite soar.

The skin is thin and the filling is large.

Fresh, fragrant, and juicy.

Prepare a dipping sauce.

One bite, so delicious you can't stop.