Pork Corn Vegetable Dumplings
1.
1 carrot, 2 corn, 30 grams green onions, 300 grams pork, and half a cabbage.
2.
Dice carrots, diced green onions, and cut corn at an angle with a knife.
3.
Mince pork, chop cabbage, add a little salt to drain.
4.
Add a spoonful of starch, a little salt, a spoonful of oil, a spoonful of dark soy sauce and a spoonful of peanut oil into the pork filling.
5.
Heat up a pan, pour 2 tablespoons of peanut oil, add corn and fry a few times, then pour in carrots, stir and fry until ripe, finally add green onions, salt, 2 tablespoons of soy sauce, and stir-fry evenly.
6.
Add chopped cabbage in picture 5.
7.
well mixed
8.
Add chopped lard residue to the pork filling and stir well.
9.
Stir-fry the pork filling in a pan.
10.
Picture 7 and Picture 9 are mixed evenly, and the meat filling is ready.
11.
I bought the dumpling wrappers (I'm too lazy, it's convenient, but the dumpling wrappers are pretty good), mixed with the successful fillings.
12.
Take out a dumpling wrapper and put in appropriate fillings. (Dumpling wrappers are relatively dry when bought. Dip a little peanut oil around the dumpling wrappers to make it easier to wrap.)
13.
Squeeze it with both hands, and the dumplings are ready.
14.
I bought a pound of dumpling wrappers, which wraps up a lot.
15.
Put the wrapped dumplings in the cage, remember to put a layer of plastic wrap.
16.
Pour water into the pot, bring the water to a boil and steam on the pot, and steam on medium heat for about 10 minutes.
17.
I couldn't help but ate one of the steamed dumplings first.
18.
The delicious dumplings are ready, happy!
Tips:
1 After the cabbage is chopped, add a little salt to drain the water, otherwise there will be a lot of water in the package. 2 When the dumplings are steamed, put a layer of plastic wrap so that they will not break when picked up. 3 Add lard residue to taste better.
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