Cornmeal, Cabbage and Pork Steamed Dumplings
by Misty soul
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Add fine cornmeal to boiling water, blanch it until there is no dry powder, and let it cool slightly.
2. Add flour.
3. Knead it into a smooth dough for about half an hour. The original color of this dough is light yellow, but it looks like this when it is photographed with a mobile phone.
4. For the filling, I used the leftover pork and cabbage filling for making dumplings, which was introduced in the previous "Cabbage and Pork Dumplings" recipe. Here is a brief introduction to the method: Wash and blanch Chinese cabbage.
5. The mincer minces the meat.
6. Squeeze dry.
7. Wash and mince pork.
8. Put the vegetables and meat together, add chopped green onion and ginger, oyster sauce, light soy sauce, thirteen spices, salt, and cooked soybean oil and mix well.
9. This is the mixed filling.
10. Rub the dough into long strips (this is the normal color of the dough).
11. Give an equal dose.
12. Press flat.
13. Roll into dumpling wrappers.
14. Take the skin and put the stuffing.
15. Shape into a dumpling shape.
16. Brush the oil on the steam curtain to make it sticky. The silicone drawer cloth I use is very easy to use. Place the wrapped dumplings on the steaming curtain. Because it is not pasted, the dough will not expand, so the dumplings can be placed more compactly.
17. Turn on high heat and steam, and then steam for 15 minutes.
18. If the finished product is left for a while, the color of the dough will be darker. Coarse grains are made finely, nutrition is doubled, and taste is upgraded.
