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.