The invention relates to a pork shrimp dumpling and a making method thereof. The dumpling filling of the dumpling comprises the following substances by weight: 100-150 parts of fresh ground pork, 90-120 parts of egg, 90-120 parts of leek, 40-80 parts of fresh Bidens pilosa tender shoot, 15-30 parts of almond, 60-80 parts of black fungus, 50-80 parts of oil, 6-10 parts of salt, 5-10 parts of five spice powder, 10-15 parts of scallion, 10-15 parts of ginger, 3-4 parts of cooking wine, 10-20 parts of onion, 60-80 parts of pomelo peel, 5-10 parts of fish, 20-50 parts of fresh Chinese yam, 10-20 parts of lotus seed, 10-20 parts of carrot, 10-20 parts of mushroom, 5-10 parts of dried tangerine peel, 10-20 parts of Chinese angelica, 50-80 parts of donkey-hide gelatin, 120-150 parts of red dates, 20-30 parts of longan, 15-20 parts of Chinese wolfberry, 40-50 parts of loofah, 10-20 parts of Lonicera japonica, and 10-20 parts of loquat leaf.