Name: Erhe Noodle Steamed Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: Cornmeal; boiling water; All-purpose flour; warm water; 60g Lard residue; Some ginger; 210g Squeeze water cabbage; 3g sesame oil; 5g Yipin Fresh Soy Sauce; 3g Oyster sauce; 3g Sweet noodle sauce; 2.5g salt; 20g Chopped green onions; Some Five spice powder

Erhe Noodle Steamed Dumplings

by Line line 3896

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

A little lard residue (leftover from boiled lard) is served with some cabbage for filling, and cornmeal and white noodles are used for steamed dumpling wrappers. Eat whole grains carefully. The ratio of white flour to corn flour is 5:5. Experience summary: I put a lot of cornmeal, and I don’t feel very good about it.

Erhe Noodle Steamed Dumplings

1. For 80 grams of cornmeal, boil the noodles with 80 grams of boiling water and let cool until it is not hot.

2. Add 80 grams of white flour and add some water (I added 32 grams)

3. And into a softer dough.

4. 4 slices of cabbage, wash and control water, cut into small pieces, sprinkle with 1.5g of salt, mix well, pickle for 5-6 minutes, wrap the cabbage with cloth and squeeze out the water.

5. The squeezed cabbage weighs 210 grams. Add 60g of lard residue chopped into small pieces, add an appropriate amount of five-spice powder, ginger paste, and 3 grams of sesame oil, mix well.

6. Add 5g Yipin fresh soy sauce, 3g oyster sauce, 3g sweet noodle sauce, 2.5g salt and stir well. 20 grams of green onions are chopped and placed on top of the vegetables, and then mixed well.