Cornmeal Wotou

Cornmeal Wotou

by Original Life•Home

4.6 (1)







It turns out that the wotou we eat is made of pure and rough cornmeal. It tastes a bit "sniff", so it feels hard to swallow. But now there are several grades of cornmeal from coarse to fine, you can choose according to your preferences. And for a better taste, you can add your favorite ingredients. Today, I added jujube, white noodles, etc., to master the ratio, the sweetness and tenacity of wotou, the more delicious it is! Let's see how to do it together


Cornmeal Wotou

1. Put cornmeal and white flour in a large bowl at a ratio of 4:1, and then add appropriate amount of sugar according to personal taste (I added 1 spoon, and the sweetness of red dates is slightly sweet when I eat it)

Cornmeal Wotou recipe

2. Add a small amount of hot water several times, and the water temperature should be at 70-80℃ (pour on the dry surface every time you pour the water, repeat the pour on the wet surface, the noodles will become sticky) pour it into a dough when there is no dry surface Proof for 10 minutes

Cornmeal Wotou recipe

3. Wash the red dates, remove the pit, and cut into small granules

Cornmeal Wotou recipe

4. Boil water in the pot and start making wotou. Knead the red dates into the dough, take a small piece of dough into a circle, and then cut a hole from the bottom, pinch the dough with your thumb in the hole, and finally shape it into a straw hat shape with a hole at the bottom

Cornmeal Wotou recipe

5. Put the dumplings into the pot one by one, steam for 20 minutes on high heat, turn off the heat and simmer for 5 minutes before they can be out of the pot.

Cornmeal Wotou recipe


1. The noodles made with hot water are softer and stronger\n\n2. When the noodles are ironed, the water is only poured on the dry surface to prevent the noodles from sticking to the hands when kneading the noodles\n\n3. If the noodles are sticky when making the noodles, You can dip your hands in clean water\n\n


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