Algebra Haw Corn Dumplings

Name: Algebra Haw Corn Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Alfalfa haw; 400g Pork filling; 100g corn kernels; 1 shallot; 5g ginger; 25g Oyster sauce; 1g Five spice powder; 15ml Soy sauce; 3g salt; 5ml sesame oil; 500g Corn dumpling flour; 290g water; 30ml Peanut oil

by He Xiaohe

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

It is the college entrance examination season again, and I recommend this healthy corn dumpling.
My family eats dumplings every three to five. Recently, I like fresh corn kernels. They are very delicious, sweet and crisp. Add them to the dumpling fillings and the dumplings will become even more delicious. Since I tried this for the first time, it seems to have reopened the door to a new world, and my kids love it too. Today’s dumpling stuffing is alfalfa haw and corn. It’s very special and delicious, and it’s worth sharing.
Not only is there fresh corn in the dumpling stuffing, but the materials used in today's dumpling wrappers are also different. The corn dumpling powder is used, and the taste is smooth and delicious when cooked, and the color is also very appetizing. In addition to being delicious, it is also particularly healthy. Moderate consumption of whole grains is beneficial to the body.

Algebra Haw Corn Dumplings

1. Pick up the alfalfa haw, as long as the sprouts, blanch them in a pot of boiling water for 3 minutes, then take them out and soak them in cold water for one day, changing the water several times during the period.

2. After soaking, the alfalfa hawthorn is taken out and dried.

3. Chop and set aside.

4. Add minced green onion and ginger to the meat filling, add oyster sauce, five-spice powder, light soy sauce, salt, sesame oil, peanut oil and other seasonings, and mix well.

5. You can add some water when stirring the meat filling, and stir in one direction for a while, and then fully pour the water into the meat filling. The filling will be more tender and juicy.

6. Add the corn kernels and the alfalfa haw just cut.

7. Stir well again and the filling is ready.

8. This time, the dumplings used corn dumpling flour. The flour and water were put into the bucket of the bread machine, and the aroma of corn flour came out at once.

9. Knead for 15 minutes to form a smooth dough.

10. Kneaded dough.

11. The kneaded dough is rolled into long strips and cut into evenly-sized noodles.

12. Then press it flat, and roll it out into dumpling skins with thin edges and thick middles.

13. Start making dumplings, dig out a spoonful of dumpling filling and place it on the dumpling skin. If the technique is not good enough, put less dumpling filling.

14. According to my own habit, it is enough to make dumplings without revealing the stuffing. I just learned how to make dumplings with my sister-in-law recently.

15. All wrapped up.

16. Start to cook the dumplings, add water to the soup pot and boil, then add the dumplings. Boil over the high heat for 3 minutes until the dumplings become fat and larger, and they are all cooked when they float on the water. Take it out and eat it with vinegar. It's really delicious.

Tips:
1. Add some water when stirring the dumpling filling, which will make the filling more tender and juicy, and more delicious.
2. If you don't use the bread machine to knead the dough, you must wake it up for a while.
3. Cook the dumplings to make them fatter.