Exclusive Pork, Shrimp, and Cabbage Dumplings

Gradually pour ordinary flour into an appropriate amount of water and knead into a dough of moderate softness and firmness, then let it rest for half an hour.

Thaw the green shrimp, remove the heads, shells, and veins.

Soak the wood ear mushrooms, remove the stems, and wash them clean.

Wash the Chinese cabbage clean.

A bunch of chives.

Finely chop or crush the Chinese cabbage.

Add a small spoon of salt and let it sit for ten minutes to draw out the moisture.

Cut the green shrimp into small pieces, chop the chives, chop the wood ear mushrooms, and mince the ginger for later use.

An appropriate amount of minced pork, add light soy sauce, supreme seasoning, chicken essence, sesame oil, salt, and peanut oil, and mix well.

Add the shrimp and minced ginger with wood ear mushrooms, and continue stirring evenly in one direction.

Continue stirring evenly in one direction.

Squeeze the water out of the Chinese cabbage and put it into the meat filling.

Finally, add the minced chives and mix evenly.

Knead the dough evenly and divide it into uniform pieces, roll them into dumpling wrappers, put in the filling, and wrap them into your favorite shape.

After adding water to the pot and bringing it to a boil, put in the dumplings and cook until they all float, about three to four minutes.

Finished product picture!

Finished product picture!

Finished product picture!