Cornmeal Quinoa Dumplings
1.
The ingredients are ready.
2.
The quinoa is soaked overnight. The fans can soak up half an hour in advance.
3.
Shred the white radish, add a little salt, and marinate for ten minutes.
4.
Wring out the marinated water vigorously and chop slightly.
5.
Cut the soaked vermicelli into sections and mix with shredded white radish
6.
Add a little shredded carrot, season with salt, and add a little white pepper. Of course, the seasoning can be adjusted to your liking.
7.
Pick up a ball of radish filling, place it in the palm of your hand, press it with both hands together.
8.
Place the carrot shredded cabbage dough in a dish filled with corn flour, shake it slightly to make the cabbage dough evenly coat a layer of cornmeal, soak the palm of your hand with water, continue to press the dough and put it in the cornmeal to wrap a layer, repeat 3 -4 times, until the corn flour dough becomes thick, and finally coat with a layer of quinoa, press a little, so that the quinoa particles will not fall off.
9.
When everything is done, put it on a greased dish. Steam in the pot for 20 minutes.
Tips:
The filling of this meatball is not a lot of meat, so it’s a bit hard to knead it, pinch it as much as possible, and pinch the shredded radish dumplings as much as possible. If it is really not easy to operate, put a little more meat. The more it is, the easier it is to bond. In fact, there is a better way to replace pork with chicken breast. It will be no burden. It is simple and delicious. Friends who love beauty must try it!