1. Add the flour and water to make a slightly harder dough, not too soft.饧面 for half an hour
2. Wash the mushrooms and blanch them in cold water
3. Chop the blanched shiitake mushrooms and squeeze dry for later use. I used a meat chopper and it was a bit too fine
4. Pork chop into stuffing
5. Shrimp shelling and shrimp removal line, wash
6. Roughly cut a few knives and keep the prawns larger, so that they are fresher
7. Put pork stuffing, mushroom stuffing, and shrimp in a container, add light soy sauce, oyster sauce, thirteen spices, salt, minced green onion and ginger, and cooked soybean oil. Stir well and serve as the filling.
8. After mixing the stuffing, you can see the big shrimp
9. Roll the noodles into long strips, divide them into small doses, and roll them into dumpling wrappers
10. Take a dumpling wrapper and wrap it in the right amount of filling. Make sure that there is at least one piece of prawn in each filling
11. Make dumplings, whatever you like, just don’t show the stuffing
12. Put more water in the pot and bring to a boil, add dumplings, point 3-4 times of water
13. Cook until the dumplings float and the dough becomes translucent, just press the dough with your hands to pop it up.
14. Dip it in your favorite sauce and start eating
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