Pork Corn Dumplings
by Rui Erniang
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Put 1 tablespoon of light soy sauce in the minced pork, mix well with a pinch of salt and white pepper.
2. Add 150ML of water several times and stir vigorously in one direction.
3. The carrots are rubbed into filaments with the pores of the wiper.
4. Put it in the meat and mix well.
5. Finely dice cabbage and marinate in a little salt for 10 minutes.
6. Squeeze the water into the meat, add corn and mix well. Add oil, salt, garlic powder and white pepper to taste. Let stand for half an hour.
7. Add salt and appropriate amount of water to the flour and knead it into a softer dough and let it stand for half an hour.
8. Knead the dough into long strips and cut into pieces.
9. Roll out into a thin outer layer and a thicker middle in the middle.
10. Add stuffing to make dumplings.
11. Put a little oil in the pan to heat up, add the dumplings, and when you hear the oil crackling, add 100ml of water.
12. Put the lid on and turn the heat to mid-range (my stove is at gear 6, I set it to gear 3).
13. When the water is basically dry, remove the lid and fry over medium heat until the bottom of the dumplings are browned.
