The practice of dumpling filling｜Shrimp and corn meat filling｜Absolutely delicious

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Dumpling lovers, share the top 1 stuffing in my heart❗️ Promise me, you must try it ❤️ ———

📝Dumpling skin: (🉑makes 48 dumplings) 320g all-purpose flour｜160g room temperature water｜2g salt

📝Filling: (🉑48 dumplings) 300g pork｜100g fresh shrimp｜30g shallot｜10g ginger｜100g sweet corn｜100g carrot｜20g soy sauce｜10g cooking wine｜20g oyster sauce｜ 10 grams of sesame oil｜20 grams of edible oil｜3 grams of salt｜3 grams of sugar｜3 grams of chicken stock powder｜1 gram of white pepper powder

📝Production steps:

Prepare the minced meat: use a cooking machine to grind the pork into minced meat, remove the shrimp line from the shrimp, and chop it into a puree with a grainy texture.
Pour in all the ingredients except corn kernels, carrots, chopped green onion, and minced ginger, mix well, beat vigorously, then add corn kernels, carrots, chopped green onion, and minced ginger, mix well, and put it in the refrigerator to let it taste.
Mix the dumpling wrapper ingredients evenly, press it with a noodle press until it is smooth and fine, wake up for 10 minutes, and get a soft and chewy dough.
Cut into small doses, each 10 grams, and roll into a round dough with a diameter of 8 cm, thick in the middle and thin around.
Wrap 15 grams of fillings, and wrap it in the way you like.

📝Tips:
🌟The corn is sweet corn, the corn kernels do not need to be chopped, and the taste is better.
🌟Adding scallion white will make it more fragrant.
🌟To judge whether the meat filling is strong, just insert the chopsticks into the meat filling, if the chopsticks do not fall down, it is ready.