Steamed Dumplings with Cornmeal
1.
Cornmeal and rich flour mix
2.
Use warm boiling water to activate the noodles and wake up for more than half an hour
3.
Soak the pepper in water a few hours in advance, mix the stuffing with the pepper water, and chop the ginger into mince
4.
Stir the meat with all the seasonings except the green onions, and beat
5.
Fennel washed and chopped
6.
It is estimated that the noodles are almost awake, so add the spring onions when they are about to wrap
7.
Followed by the fennel
8.
Stir evenly. If you feel that the amount of salt before is not enough, you can add more at this time, and add some cooking oil at the end to prevent water from coming out of the vegetables when they meet the salt. The edible oil is also added when starting to mix the minced meat.
9.
Wake up noodles and knead well
10.
Cutting agent
11.
Roll the dough
12.
Put the filling
13.
Wrap pinch
14.
Rub the bottom of the dumplings with some dry flour
15.
When steaming in the pot right away, lay dumplings on a cloth that has been soaked in water.
16.
Open the pot
17.
Just steam for about 12 minutes
18.
It’s out of the pot, okay, none of them are broken
19.
The taste is quite strong
20.
If the steamed dumplings are left for a while, the edges will be a little dry, and the pure rich and strong noodles that have been made before will be like this. Is it better to change them to hot noodles? Try it next time.
Tips:
In fact, the method of cornmeal dumplings is no different from ordinary dumplings. Just pay attention to the ratio of the two flours to ensure that they are not easy to crack. Of course, be sure to use fine cornmeal. I use farm organic cornmeal given by my friend.
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