Corn, Carrot & Pork Dumplings + Chive & Shrimp Dumplings

Prepare all the ingredients, making sure to devein the shrimp and wash them thoroughly.

Chop the shrimp into small pieces; if you prefer whole shrimp, you can add them directly.

Remove the skin from the pork, separating the fat from the lean meat and discarding the membranes (they affect the texture, so make sure to remove them).

Put the lean meat into a blender and grind it into a paste. (Since we have small children at home, I prefer to grind it, but chopping it finely with a knife would make it more flavorful.)

Cut the carrot into strips and then into larger pieces before blending until you get small bits; do not blend too finely.

Remove the corn silk from the corn, wash it, and cut it in half. Stand one half up and slice off the kernels along the grain.

This method is much easier and faster than peeling by hand.

Peel and chop the garlic into minced garlic. Heat a pan with enough cooking oil, and slowly fry the minced garlic over low heat until it turns golden brown.

Strain the garlic oil and let it cool for later use. For those who like Sichuan peppercorns, you can substitute the garlic with whole peppers.

Peel and mince the ginger for later use.

In the meat paste, add soy sauce, oyster sauce, chicken essence, minced ginger, and a suitable amount of garlic oil. Mix thoroughly in one direction for 20-30 strokes, then marinate for 15 minutes.

Wash the chives and cut them into small pieces.

Add the cooled garlic oil and mix well to keep the chives vibrant green.

Add the shrimp and meat mixture and mix evenly in one direction.

Add salt to taste.

Add a small spoonful of chicken essence for flavor.

To the remaining meat mixture, add the chopped carrots and corn kernels, a small spoonful of salt for seasoning, and mix well in one direction.

Once the fillings are ready, place them on a plate and prepare to wrap the dumplings.

Wrapping the dumplings: Take a dumpling skin, place some filling in the center, dampen the edges with water using chopsticks, fold in half, and pinch tightly; support the dumpling with your left hand while pleating with your right.

Dumpling shaped like a 'belly pocket.'

Dumpling shaped like a 'yuanbao' (gold ingot).

A plate full of dumplings 🥟.

Place the wrapped dumplings into a storage box, cover it, and freeze them for convenient access.

Alternatively, you can place them on a plate, cover with plastic wrap, and freeze.

To boil the dumplings: Add enough water to a pot to not overflow. Once boiling, add a spoonful of salt and the dumplings. Gently stir with a slotted spoon, cover, and cook over medium heat. When boiling resumes, add a small amount of cold water and cover again. Repeat this process 2-3 times, and the dumplings will be cooked quickly and will not break.

My kids love pan-fried dumplings the most, especially delicious dipped in tomato ketchup or sweet chili sauce!

Shrimp, chive, and meat dumplings are my favorite. Pan-frying them brings out their fragrant aroma, complemented by the sweetness of the shrimp, creating a delightful taste.