How to make tomato, corn and shrimp dumplings

Now we are entering the early autumn season, so making some delicious dishes at this time to supplement nutrition for your family will be very effective. Today I will introduce to you a dish of tomato, corn and shrimp dumplings that is suitable for nourishing your body in autumn.

1. Two tomatoes and a few mushrooms

2.1212 Make a cross on the top of the tomato, blanch it in boiling water, and peel off the skin

3.2121Cut the tomatoes into small dices

4.1 Put the tomatoes on the fire and simmer

5.2 Put it in a small pot

6. Until the water evaporates and becomes viscous

7. Beat the eggs and fry them in another pan, using a spatula to separate them while frying. Do not add salt yet.

8. Serve and set aside

9. Peel the shrimp and remove the head. Pull out the black thread from the head section, or use a toothpick to pierce the second section from the shrimp tail and gently pick out the black thread.

10. Dry the processed shrimp

11. Cut it into 1cm cubes for later use

12. Boiled tomatoes

13. Dice the pork filling, diced shrimp, corn kernels, eggs, and mushrooms for later use

14. Add all the ingredients to sesame oil, pepper, ginger powder, soy sauce, salt and chicken essence.

15. Stir in one direction

16. Place the prepared filling in the freezer for 5 minutes so that you don’t have to rush when wrapping the dumplings because the tomatoes will release water.

17. Make dumplings

This is the end of the introduction to the recipe of tomato, corn and shrimp dumplings. It’s up to you from now on. So, start cooking in the kitchen from now on. Believe that you can defeat yourself and it can also defeat it.