1. Wash the dried plums several times. Then soak them in water. You can try to see if the dried plums are salty. If it is salty, you can put a little less salt in the stuffing
2. The soaked dried plums are squeezed out of water and chopped, and some chopped green onion and ginger are used.
3. For the pork filling, dried plums and vegetables are more oily. I chose a little fat pork belly and minced into the meat filling.
4. Put a little base oil in the pan, add the pork belly stuffing and stir-fry until the color changes and spit oil, add the chopped green onion and ginger and stir fragrant.
5. After frying the aroma, add the dried plums and stir fry for the aroma.
6. After frying the aroma, add a little sugar, light soy sauce, salt, a little white pepper, oyster sauce, and a little dark soy sauce, mix well to form a filling, let cool before use.
7. Mix corn flour and soybean flour at a ratio of 2:1 and add baking soda.
8. Knead the corn dough with warm water. The dough does not fall apart and does not stick to your hands.
9. Directly take a portion of corn dough and squeeze it in your hands, put in an appropriate amount of filling, and then press the filling while pushing the noodles on both sides to wrap it up.
10. After sealing the mouth, it is slightly rounded
11. Put the cooked vegetable dumplings in a cold pan with cold oil, and fry for about a minute until the bottom is slightly yellow.
12. After the bottom is slightly yellow, pour a bowl of water, and the amount of water is about one-third of the dumpling. Then quickly close the lid.
13. Simmer on low heat for about 15 minutes. When you hear the sizzling in the pan, the water is almost dried up. Remove the lid. If you like the crisper bottom, fry for 1 minute and then turn off the heat.
Tips:no.
