Corn Pork Dumplings
1.
Prepare all the ingredients (chopped green onion into chopped green onion, chopped ginger, pour in a little water and soak into ginger water)
2.
Add soy sauce, cooking wine, thirteen incense, and salt to the minced meat and stir in one direction.
3.
Pour in the ginger water and stir while stirring until the ginger water is completely absorbed.
4.
Pour in chopped green onion and mix well.
5.
Put the corn and mix evenly and set aside.
6.
Take 500 grams of flour, add a little salt and mix.
7.
Pour the water into the flour and stir while mixing and knead it into a slightly harder dough and wake up for 20 minutes (knead it into a dough that is slightly harder than a bun)
8.
Divide the awake dough into equal portions.
9.
Use a rolling pin to roll into a uniform thickness.
10.
Put stuffing on.
11.
Wrap it into the shape you like.
12.
Wrap them in order and place them in the basin.
13.
Put the made dumplings in a boiling pot (you must boil the dumplings). Keep it on high heat, boil it, tap cold water three times and boil it out.
Tips:
Put the dumplings in the refrigerator and freeze them, then take them out and cook them in cold water.
