Pork, Corn, and Fresh Shrimp Pan-Fried Dumplings

For the shrimp bought from the supermarket, first remove the shrimp vein, then remove the head and peel the shell. Rinse the prepared shrimp with clean water and then add some salt.

Minced lean meat and cut corn kernels with a knife, then mix the two ingredients together.

Add one egg 🥚, about a small spoon of salt—adjust to your taste so it doesn't get too salty, an appropriate amount of oyster sauce, half a small spoon of dark soy sauce, half a small spoon of light soy sauce, an appropriate amount of five-spice powder, a suitable amount of starch, an appropriate amount of cooking wine, a small spoon of sugar to enhance flavor, and some chopped green onions too. I forgot to take a photo.

I made my dumpling wrappers 🥟 by kneading and rolling the dough myself. Everyone can also buy them at the supermarket. I was just afraid that the ones from the supermarket might be too small, so I made my own dough wrappers.

Put the mixed meat filling into the dumpling wrapper.

Then add two peeled shrimp 🦐.

After placing the shrimp, pinch 🤏 the four corners of the dumpling wrapper.

Pinch one corner 🤏, then pinch the two corners on each side 🤏 together, and it will look like the picture.

In a clean bowl for mixing sauce, add 50g of water, 7g of starch, and 15g of oil.

Pour oil into the pan and put the shrimp dumplings in, then simmer slowly over low heat.

Be sure to cook on low heat until golden brown.

Then pour in the prepared sauce, simmer over medium heat until the liquid evaporates, and eventually the oil will be released. The golden and crispy pork, corn, and fresh shrimp pan-fried dumplings will be ready.

Done! 🌹🌹🌹