Prepare the dumpling filling in a bowl. Mix the minced pork, chopped shiitake mushrooms, corn kernels, green onions, and ginger.

Season with salt, light soy sauce, dark soy sauce, oyster sauce, chicken bouillon powder, and oil. Stir well.

Make the dumpling wrappers or use your store-bought wrappers.

Place the filling in the center of the wrapper, fold the wrapper, and pinch the top center to close. You can also refer to my guide "7 Ways To Fold Dumplings" for different folding techniques.

Prepare the slurry by mixing cornstarch, plain flour, water, and oil.

Prepare your non-stick pan with a thin coating of oil and heat it.

Place the dumplings in the pot and fry until the bottom is crispy. The base of the dumplings should become crispy and golden brown. I use fresh dumplings here. If you are using frozen dumplings, drizzle 2 tablespoons of water in the pan, not on the dumplings. Cover the lid and cook until the water has completely evaporated. Now, proceed to the next step.

Mix the slurry once more and drizzle it on the pan. Make sure the slurry is spread evenly on all corners.

Cover the pan with a lid and cook for 8 minutes over medium heat.

Sprinkle sesame and green onions over the dry dumplings.

Place a large plate on the pan and flip the pan over.

Carefully take out the pan to avoid breaking the skirt.

Enjoy while hot and fresh with a delicious dumpling sauce!