1.
Use a food processor to stir the pork into minced meat;
2. Add salt to the minced meat, 8 grams of light-salt premium soy sauce, starch, water and pepper, and beaten up;
3. Then add corn kernels and stir evenly;
4. Finally, add the diced shrimp and stir well;
5. Add boiling water to the flour;
6. Knead into a smooth dough and wake up for 15 minutes;
7. Roll the awake dough into a strip;
8. Cut into small pieces
9. And then into round cakes one by one;
10. Use a rolling pin to roll out the dough thick in the middle and thin on the sides;
11. Add the stirred fillings;
12. Wrap it into the shape of dumplings in our own way. We like the one with two folds, and the northern one likes to squeeze it in half;
13. If you can't finish it, you can freeze it in the refrigerator;
14. Put the dumplings on the steamer and steam it on high heat for 15 minutes;
15. A plate of juicy shrimp, corn and pork steamed dumplings is out of the pot.
Tips:1. Do not cut the peeled shrimps too small. Cut the prawns into four sections and the small prawns into three sections. When wrapping, make sure there is a piece of shrimp in each dumpling;
2. I use fresh live shrimp for peeling. If you use frozen shrimp, it is recommended to add a small amount of ground ginger to the seasoning to remove the fishy;
3. To make steamed dumplings, you must use hot noodles for kneading, so that when steaming, the dough will be cooked easily.
4. Be sure to add a small amount of water when whipping the minced meat, which can increase the tenderness of the minced meat and also have rich juices in the mouth.
