Spinach and Mushroom Corn Dumplings
by Black cat sheriff kitchen
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Mix the noodles first, and beat the spinach into juice.
2. Mix the flour and cornstarch first.
3. Pour in the spinach juice, mix it into a dough, set aside to let the noodles rise.
4. Prepare minced meat, mince pork, and soak dried shiitake mushrooms.
5. Carrots are shredded.
6. Then chop up the grated carrots.
7. The corn kernels are also chopped for later use.
8. Add chopped shiitake mushrooms, carrots, and corn to the meat.
9. Add cornstarch, oil, salt, light soy sauce and stuffed dumplings to the meat to taste.
10. Stir the dumpling stuffing well.
11. After the dumpling filling is mixed, it is almost awake. Take a small piece and knead it into a strip and cut it into equal parts.
12. Use a rolling pin to roll out a thin dumpling wrapper.
13. Then add the well-mixed dumpling filling.
14. Make more dumplings and put them in the dumpling box and freeze them in the refrigerator.
15. Put the wrapped dumplings in a steamer and steam them on high heat for eight minutes.
16. Steamed spinach, carrot and corn dumplings, minced garlic, oily, spicy vinegar for dipping, dipped in some salty and slightly spicy.
Tips:The effect of adding cornstarch is to make the steamed dumpling skin bright and shiny when making steamed dumplings. Of course, you don't need to add it. If you add it, you only need to add 1/4 of the flour.
