1, corn shrimp dumpling filling: dumpling skin appropriate amount, half a catty of shrimp, half a corn, a small amount of cooking oil. Prepare all the materials: really rolling dumpling skin incompetent, so I bought directly in the market dumpling skin, shrimp half a catty 20 or so, the amount of corn kernel as long as half a root is almost the same. Boil a pot of water, put the shrimp boil for a while to remove, when put into not hot hands, the shrimp shells and shrimp head peeled off. The first thing you need to do is to get your hands on some corn cobs and start wrapping the dumplings.

2, corn and shrimp dumplings filling: 300 grams of ground pork, 350 grams of shrimp, 1 egg, half a carrot, 1 corn, green onions, ginger, garlic, oil, salt, cooking wine, black pepper, cooking oil in moderation, 500 grams of dumpling skin. First deal with the fresh shrimp, set aside the shrimp, remove the threads, and keep the heads for later. This step if you do not have fresh shrimp, frozen shrimp will also work, is no shrimp head oil less flavor. Hot pan hot oil, put the shrimp head simmering flavor, until the shrimp head crispy can be fished out, shrimp head oil standby. Fished out of the shrimp head whether it is directly eaten or used to boil congee flavor is very good. Shrimp with a little wine and black pepper marinade, the corn kernels set aside, slightly chopped. Chop carrots, shrimp first half of the shrimp into shrimp puree, the remaining general cut into small particles to increase the texture. Mix the minced meat, shrimp puree, carrots, corn, shrimp head oil from egg 2 and appropriate seasonings together. Do not mix with your hands, but use chopsticks to mix in one direction with slight vigor. You can wrap the dumplings.

3, 800 grams of dumpling skin, 6 eggs, 1 cabbage, 500 grams of shrimp, 2 corn, 1 green onion, 1 pile of ginger, 1 teaspoon of salt, 1 teaspoon of white wine. Cut the shrimp into two pieces, add green onion, ginger, a pinch of salt and a little white wine to marinate, and put it into the fridge freezer for 20 minutes. Beat the eggs with a pinch of salt, dip the pan with a little oil and fry a yellow-orange omelette. Dice the fried eggs and chop the cabbage, add salt and marinate for 15 minutes, then squeeze out the excess water. Peel the kernels from the cooked corn on the cob, mix the prepared ingredients and add the ingredients according to your preference.