Mushroom, vegetable, shrimp and meat dumplings

Overview

How to cook Mushroom, vegetable, shrimp and meat dumplings at home

First remove the shells from the shrimps, remove the shrimp lines from the middle slice, wash and cut into small pieces. Add a little minced ginger, salt, chicken essence and cooking wine and marinate for 20 minutes
Chop the meat into mince, add a spoonful of cooking wine, salt, chicken essence, a little egg white, mix well and marinate for later use (you should only put the egg white, but I forgot to put a whole egg directly)
Blanch the carrots, green vegetables and shiitake mushrooms separately, rinse with cold water, squeeze out the water and chop into small pieces and set aside.
Put all the vegetables in a basin, add green onions, minced ginger and oil. Heat the oil and pour into the vegetables one at a time, stirring evenly.
Finally, put the marinated shrimp and meat filling into a basin, add a small spoonful of sesame oil and mix well
Roll out the dumpling skin and it’s ready to be wrapped
The wrapped dumplings can be cooked in the pot after the water boils
Dumpling dipping method: Put the minced garlic into a small bowl and add a small spoonful of chili powder. Heat the oil and pour it into the bowl. Add salt, light soy sauce, balsamic vinegar, and a little chicken essence and it is ready to eat.