Corn Radish and Leafy Vegetable Dumplings

Name: Corn Radish and Leafy Vegetable Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2000g Corn flour; 1000g Soy flour; Some Turnip leaves; Some ginger; Some shallot; Some oil; Some salt

by A Apple Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This is the vegetable dumpling I learned so far. This dumpling is made by my mother. It has a thin skin and a large filling. The outer bread is corn flour and soybean flour, and the inside is radish leaves. It is steamed by my mother on the large stove in the small courtyard and used by Dad. The camera filmed the production process, and immediately after the steaming was done, I was notified by the phone to eat and take. "

Ingredients

2000g Corn Flour
1000g Soy Flour
Some Turnip Leaves
Some Ginger
Some Shallot
Some Oil
Some Salt

Corn Radish and Leafy Vegetable Dumplings

1. Wash the radish leaves, blanch them, and soak them in cold water for a while and remove them.

Corn Radish and Leafy Vegetable Dumplings recipe

2. Cut into fine pieces, and chop the green onion and ginger into fine pieces.

3. Corn flour and soybean flour, add appropriate amount of warm water and mix well.

4. Grab a piece of corn dough with your hands, squeeze it with your hands, and add the dough into the dough.

5. Close your mouth and put a piece of corn husk on the bread.

6. After wrapping, put it in a pot and steam on high heat for 30 minutes.

Tips:
1. The ratio of corn flour to soybean flour is about 2:1. Add soy flour to steam the vegetable ball to make it even more fragrant.

2. Because it is steamed in a large stove, I use a large amount of corn flour and soybean flour.