Pork, Shrimp and Corn Dumplings

Name: Pork, Shrimp and Corn Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Arowana dumpling powder; 500g Pork filling; 300g shrimp; 100g corn kernels; Some shallot; Some ginger; Some Soy sauce; Some Five spice powder; Some salt; Some sesame oil

by West Horse Gardenia

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Everyone loves to eat dumplings, but the bear child would rather eat dumpling skins than fillings. Pure meat does not count. Pure meat does not like thin-skinned dumplings. Every time she makes a few thick-skin dumplings. , He said, the skin is too thin and chewy, it tastes boring. I really can't figure it out. Today’s dumpling stuffing is pork and shrimp corn stuffing, and the corn used is supermarket quick-frozen sweet corn kernels. Shrimp dumplings are rich in nutrition and taste extremely delicious. The shrimp meat is tender, firm and elastic. It is delicious and sweet. It is a high-protein dish. , Low fat, calcium supplement, a staple food for increasing human immunity. "

Pork, Shrimp and Corn Dumplings

1. Prepare the ingredients and golden dragon fish dumpling flour.

2. Add appropriate amount of water to the carrots and beat them into carrot juice.

3. Add 500 grams of arowana flour to 250 carrot juice. Knead into a smooth dough.

4. Add the minced green onion, sesame oil, salt and soy sauce to the minced meat, and beat in one direction.

5. Chop the shrimp.

6. Add the minced meat and stir well.

7. Then add the corn kernels and vegetable kernels, and stir evenly to form a filling.

8. Take out the dough and knead it smoothly, [there are a few carrots in the dough that look not smooth]

9. Cut into equal-sized doses.

10. After pressing flat, use a rolling pin to roll into dumpling wrappers.

11. Add fillings to the dumpling wrappers.

12. Pinch into a dumpling shape. Do it one by one.

13. Pour water into the pot, bring to a boil, add the dumplings and cook.

14. Just fish into the plate.

Tips:
Tighten the seal of the dumplings, cook the dumplings, and when they rise, repeat the point of water twice. I used arowana dumpling powder, which has a high water absorption rate. Adjust the amount of water and noodles according to the dough you use.