Eggs 3

Chicken 200g

Shrimp 5

Flour

Ginger Two slices

Sugar

Steamed fish soy sauce (soy sauce is also fine)

Salt

Pepper

How to Make Shrimp Corn Chicken Dumplings

Frozen shrimp Peeled. Fresh shrimp is best. If you don't have them, use cooked shrimp, shrimp skins are fine.

Devein the shrimp after removing the skin. They are found on the back and belly of the shrimp. Use a knife to extend the shrimp line cut a knife will be easy to take out. After processing the shrimp as shown in the picture above. After that, chop it into puree.

Take 200g of chicken

Cut ginger finely, the finer the better. Mix chicken, shrimp, corn, ginger and an egg. Season with sugar, salt, soy sauce and pepper. Put more salt. If you don't mind, you can use chopsticks to dip a little bit and taste it. It needs to feel a little saltier than what you normally eat, so it won't be bland when you cook it.

Keep kneading the dough and add water in small quantities. The kneaded dough will not stick to your hands and will stretch well.

Divide the dough into smaller balls and store in a container as you go to avoid drying out.

Roll out the dough.

The finished product is wrapped. Bring the water to a boil and add the dumplings, not too many at once. Wait for the dumplings to float up, and then wait for another minute to rise. Sprinkle flour on the plate and put it in the refrigerator to freeze. After an hour, bag and remove the plates. Continue to freeze and store.