Bite into full freshness and happiness, how can we not eat triple fresh dumplings for the New Year?

Ingredients:
(1)500g of pork (3 parts fat to 7 parts lean)
(2)500g of red lantern shrimp
(3)100g of dried scallops
(4)Several pieces of dried wood ear mushrooms
(5)Spring onions, ginger, chives, as needed
(6)Seasonings: Sichuan peppercorns, salt, steamed fish soy sauce (or light soy sauce), oyster sauce (optional), white pepper powder, vegetable oil

Instructions:
1. Cut the spring onions into sections and crush them, then soak them in 400ml of hot water along with about 20-30 Sichuan peppercorns.
2. Finely chop the ginger and soak the dried wood ear mushrooms in clean water until soft, then chop them finely.
3. Soak the dried scallops in clean water until soft, then tear them by hand or cut them into small pieces with a knife.
4. Wash the red lantern shrimp, remove the shells and heads, and set aside the shrimp meat. Heat vegetable oil in a pot over medium-low heat, add the shrimp shells and heads to extract the shrimp oil, then set aside to cool.
5. Chop the chives and set aside.
6. Mince the pork finely, ensuring it is smoother than typical dumpling filling but similar to meatball filling. Add minced ginger, salt, steamed fish soy sauce, oyster sauce, and white pepper powder to the minced meat. Gradually add the soaked spring onion and Sichuan peppercorn water in batches, stirring the meat mixture in the same direction each time with your hands to fully incorporate the water. Approximately 200-300g of water is needed for 500g of minced meat.
7. Once the filling is mixed, add the chopped shrimp meat and dried scallops, then pour in the shrimp oil and mix well by hand. If the filling seems dry, add some more vegetable oil or lard (avoid using peanut or soybean oil).
8. Finally, add the chopped wood ear mushrooms and chives, mix well, and the filling is ready to be used for wrapping dumplings.
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