Name: Pork Corn Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Dumpling flour; 165g water; 250g Pork filling; Some corn kernels; Some chopped green onion; Some Ginger powder; Some pepper powder; Some egg; Some Soy sauce; Some salt; Some Peanut oil

Pork Corn Dumplings

by Do whatever you want

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Dumplings are a staple food that Chinese people like most to make. They eat dumplings during the New Year and New Year holidays, especially those from the north who eat dumplings more often in a year. There are also many kinds of dumpling stuffing. Today this dumpling is pork corn stuffing. The old corn boiled the previous day was not eaten. The corn kernels were peeled off and some pork stuffing was added to make corn pork stuffing. Children like to eat dumplings wrapped in this stuffing.

Pork Corn Dumplings

1. Pour 165 grams of water into the bread bucket.

2. Then add 300 grams of dumpling powder.

3. Put the bread bucket with the ingredients in the Dongling 1352AE-3C bread machine, and use the kneading menu to knead the noodles for 10 minutes.

4. After 10 minutes, the dough is complete.

5. Take out the dough and put it into the basin with plastic wrap to wake up.

6. Use the waking time to mix stuffing: Put all the materials except corn kernels into the pot.

7. Stir well with a silicone knife or chopsticks.

8. Add corn kernels.

9. Stir well and set aside.

10. Take out the dough, knead the dough and divide it into dumplings.

11. Use a rolling pin to roll out some dumpling wrappers.

12. Take a dumpling wrapper and put the filling in the middle.

13. Wrap into a dumpling shape.

14. The dumplings are ready.

15. Now you can cook dumplings.

Tips:
1. Different flours have different water absorption capacity, so please adjust the amount of water needed according to the actual situation of your own flour.
2. The amount of stuffing ingredients is different due to personal taste, the amount of stuffing can be adjusted according to your own taste.