Wash the cabbage, chop it finely, and mix with a little salt. Massage the cabbage, let it sit for 15-20 minutes, then squeeze out the excess water.

Slice the chicken breast along the grain, then cut into small pieces and set aside.

Place the chicken, shrimp, soy sauce, soy paste, and white pepper in a food processor. Blend until the mixture becomes sticky, then remove.

Open the can of corn and drain thoroughly.

In a large bowl, combine the drained cabbage, meat mixture, and corn. Mix well with chopsticks or your hands. Now you can start wrapping the dumplings.

Moisten the edges of a dumpling wrapper with water. Place some filling in the center, fold the wrapper in half to form a half-moon shape, and pinch the top and bottom edges together. Moisten the sides, fold them in, and pinch to seal. (You can look up the 'yuanbao' dumpling folding method for reference.)