1. Wash the pork half a day in advance, cut into small cubes; chop the green onion and ginger. Stir the fresh shrimp into the cut meat, add a spoonful of salt, minced ginger, chopped green onion, light soy sauce, pepper powder (also available in pepper water), pepper, chicken essence, monosodium glutamate, 50 grams of cooked peanut oil and mix well.
2. Finely chop the leeks and set aside.
3. Wash the cabbage and chop it into fine pieces. Grab a little salt to kill the water in the cabbage.
4. Squeeze the water of the cabbage a little, put it in the leeks, add cooked peanut oil, mix well, add salt, and mix well. Then put in the good-tasting meat filling, add an appropriate amount of chicken essence and MSG, and mix well.
5. Wash the spinach and blanch it in cold water.
6. Use a food processor to beat the velvet.
7. Put the flour in the basin, add a teaspoon of salt, pour the spinach puree, pour a little cold water into the container with the spinach puree, and slowly add it to the flour several times. While adding it, use chopsticks to stir into a dough. A little dry powder can be left at the bottom.
8. Knead the flour into a dough. After waking up for ten minutes, continue to knead it into a smooth dough, put it in a basin, and cover it for another 20 minutes.
9. After the dough wakes up, cut out a piece and knead it into a strip.
10. Use a knife to cut the strips into medicaments, cut one first, roll up half a turn and cut again, then roll back and cut again, and so on.
11. Sprinkle with dry powder and squeeze the agent with your hands.
12. Use a rolling pin to roll out the dumpling skin that is slightly thicker in the middle and thinner around.
13. Put the right amount of stuffing in the dumpling wrapper
14. Fold in half and pinch the middle of the skin.
15. Pinch the left and right edges of the dumplings with the index finger and thumb of your left and right hands, and slightly squeeze and squeeze the dumplings in the middle to make the dumplings complete.
16. After boiling the pot, add a spoonful of salt, and slowly put the dumplings into the pot. During the cooking process, use a spoon to gently push the water along the edge of the pot, and let the rotation of the water drive the dumplings. This way the dumplings will not stick to the bottom of the pot and will not be easy to rot.
17. Put the lid on, and after the dumplings are boiled, pour a small bowl of cold water in, and then put the lid on. Repeat this three times, that is, "three o'clock and three open."
18. After boiling for the third time, pour a small bowl of cold water to serve the dumplings
