Steamed Dumplings with Cornmeal Hot Noodles

Name: Steamed Dumplings with Cornmeal Hot Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Fine cornmeal; 500g Flour; 500g (or celery) Bowl of celery; 400g Pork filling; 125g boiling water; (80 degrees) 250g warm water; Some shallot; Some ginger; Some salt; Some Five spice powder; Some Chicken Essence; 1 spoon Soy sauce; 1 spoon sesame oil; 5g Sugar

by Little Grassroots Family Food

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Nowadays, people pay attention to health preservation and like to eat some whole grains. Like this kind of steamed dumplings with cornmeal hot noodles, many people order to eat at restaurants, and they can make very few of them. In fact, they have mastered the essentials and it is not difficult to make. My steamed dumplings are made with white flour and coarse grains. The taste is better and more suitable for the tastes of modern people. Mountain vegetables are our local special bowl of celery. There is no such dish. You can use other vegetables instead. Just keep it if you like:

Steamed Dumplings with Cornmeal Hot Noodles

1. Prepare a bowl of celery (you can use other vegetables instead).

Steamed Dumplings with Cornmeal Hot Noodles recipe

2. Boil the vegetables in the pot with boiling water, then remove the water to control and squeeze the water, and chop them into fillings.

3. Put the pork and appropriate amount of green onion and ginger together and mince the stuffing. Then add appropriate amount of salt, sugar (mountain vegetables have a slight taste, other vegetables do not need to be added), light soy sauce, chicken essence, add a spoonful of soy sauce, appropriate amount of water, stir well, and finally drip a few drops of sesame oil.

4. Add vegetables, mix well and set aside.

5. Blanch the cornmeal with boiling water and mix well.

6. When it is warm, add white flour (the ratio of corn flour to white flour is 1:2)

7. Use 80 degrees of warm water to add little by little to the white surface, and then mix well.

8. Put the dough into a fresh-keeping bag and set aside. (I made the noodles first, and then prepared the fillings)

9. Rub strips.

10. Drop the dose.

11. Roll the skin. Encrusting.

12. forming.

13. Put a little oil on the lid of the steamer and put dumplings.

14. Steam for 12 minutes on high fire.

15. Do not raise the steamed dumplings immediately. Start the pan after 3 minutes to avoid thermal expansion and contraction of the dumplings, which may cause the dumplings to become uneven or collapsed.

Tips:
Cornmeal is thicker and has a stale taste, so it needs to be blanched with hot water. For white noodles, you can blanch the noodles at 80 degrees (after the water is boiled, let it dry in a bowl for 5 minutes, which is about 80 degrees)