Steamed Dumplings with Cornmeal Hot Noodles
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. The cornmeal and white flour are mixed in a pot.
2. Use 110 grams of cornmeal to start blanching the noodles, and for white flour, use 140 grams of warm water to blend the noodles.
3. 2 After the middle noodles are evenly mixed, knead into a smooth dough, cover and wake up for 20 minutes.
4. Remove the old skin of the green radish and clean it for later use.
5. Soak the vermicelli in warm water for 20 minutes.
6. Fork the radish into filaments.
7. Put 1 tablespoon of refined salt in the basin and knead it with your hands to brake out the moisture in the radish.
8. The mince is ready.
9. Put the soaked vermicelli on the chopping board and chop it into fine powdered noodles with a knife.
10. Put the minced meat and noodles, shredded radish, and dried shrimp skins in a basin.
11. Season to taste, add peanut oil, refined salt, five-spice powder, chicken essence, light soy sauce, and stir in one direction.
12. Take out the awake corn dough, put it on the chopping board and knead it into strips, and then pull it into equal dough.
13. Roll the noodles into dumpling wrappers.
14. Put the stuffing on the dumpling wrapper and wrap it.
15. Put the neatly packed dumplings on the steaming joint, and grease the bottom of the steaming joint to prevent sticking.
16. Put enough water in the pot and bring it to a boil. After the water is boiled, add the cornmeal to steam the dumplings, turn off the heat after 13 minutes, and uncover the pot after 2 minutes.
