Carrot Corn Dumplings
1.
Put the flour+water+salt into the cook machine to form a smooth dough, put it aside and let it sit for half an hour
2.
Wash all the ingredients, cut the carrots into pieces, take the corn kernels, cut the garlic leaves into sections, and cut the pork into 2-3cm chunks. Use a chopper to chop up the above ingredients separately
3.
Put the ground pork into a large bowl, add about 15g light soy sauce, 5g salt, and stir in one direction, then add an appropriate amount of water and stir evenly
4.
Add the chopped carrots, chopped corn, and minced garlic leaves to the meat filling and stir in one direction (if the meat is lean, you can add a small amount of sesame oil and mix well at the end, so that the finished product will not taste chai), and the dumpling filling Keep in the refrigerator for later use
5.
Roll the dough into long strips, cut into ingredients, and roll into dumpling wrappers
6.
Wrap right amount of meat and squeeze into ingot-shaped dumplings
7.
The cooked dumplings are boiled in a pot under water, wait for the water to boil, add a bowl of cold water, repeat 2-3 times, all the dumplings will be floated and matured with the bottom facing upwards
Tips:
8. Dipping ingredients: appropriate amount of dried chili, 2 garlic, appropriate amount of onion, crush the dried chili with a chopper. In a cold pan with little oil and low heat, add dried chili, add minced garlic and chopped green onion when the aroma is released, add some light soy sauce, salt, and finally pour a small amount of dumpling soup
