Shrimp and Vegetable Dumplings

Shrimp and Vegetable Dumplings

1. Wash the fresh enoki mushrooms, squeeze out the water, chop finely, and mince the green onions

2. Peel the Jiwei shrimp into shrimps, remove the shrimp thread, wash and control water. Chop it with a knife (do not chop it into puree, it will taste more refreshing if it has a grainy texture), add cooking wine, light soy sauce, salt, pepper, and chives, mix well

3. Wash the cabbage, chop it, add corn oil and mix well to prevent water from the filling

4. Add enoki mushrooms, prawns, chopped green onions, add appropriate amount of salt and stir evenly into fillings

5. Take a piece of dumpling wrapper, put in appropriate amount of filling, wrap into crescent-shaped dumpling, continue to wrap until the filling is used up

6. Add water to the pot and bring to a boil, add a little salt and stir, add the dumplings, boil over high heat, tap cold water twice, and boil until the dumplings float on the surface of the water, boil the pot and boil for another minute, so that the stuffing is fully cooked

7. Put it in a bowl and dip it with vinegar, ginger, sesame oil and light soy sauce.