Shrimp and pork dumplings

1. Clean the shrimp and dice it.

2. Wash the fungus after soaking it in hair.

3. Stir the fungus and scallions in a blender, and cut them into small pieces with a knife.

4. Put pork filling, minced shrimp, black fungus, and chopped scallions into a large bowl.

5. Add all the seasonings from the excipients to the bowl.

6. Stir evenly with chopsticks in one direction. If dry, add a little water or broth.

7. Apply some water to the edge of the dumpling skin. The purchased dumpling skin is not easy to stick because it contains a lot of powder. If you roll out the dumpling skin yourself, you don't need to apply water. Don't put too much filling, it's difficult to pinch when wrapping. If the edges are not tightly squeezed, the dumplings may leak during cooking.

8. Pack all the dumplings.

9. Bring the water to a boil in the pot, add the dumplings, and then gently stir with a spoon to prevent sticking to the pot.

10. Bring the dumplings to a boil, pour in a small amount of water when you see them floating, then bring them to a boil, and pour in water again.

11. When the water boils again, the dumplings will also float up and be cooked. Use a spoon to scoop them out.