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.
7.
Roll the awake dough into long strips.
8.
Cut into 30 g size doses and roll them into round pieces.
9.
Stir the chopped green onions on the filling evenly.
10.
Pack the right amount of stuffing
11.
Pinch the edges firmly, and then pinch the lace.
12.
The stuffing made 8 large steamed dumplings, and one small ingredient was left.
13.
Boil the water and steam for 5 minutes.
14.
Make a dip with garlic, vinegar and chili pepper, and eat it.
