How to make cornmeal dumplings

The taste of steamed dumplings with cornmeal is also very good. We know that cornmeal is not easy to shape, so we must add an appropriate amount of flour, which will help the cornmeal to shape. Add an appropriate amount of wheat flour to the cornmeal, and then start kneading the dough. After it is kneaded, let it rest for a while, then you can make cornmeal steamed dumplings. Because they are not boiled dumplings, the filling will not leak out.

How to make cornmeal dumplings

The main ingredients are 1,000g corn flour, 250g leeks, 15g dried shrimps, 200g water-soaked vermicelli, and 200g lean pork. Auxiliary ingredients: 50g lard, 5g sesame oil, appropriate amounts of noodle sauce, refined salt, MSG, pepper powder and flour. Production tips: 1. Wash the leek and chop it into fine pieces; rinse the dried shrimps with water and squeeze out the water; chop the water-soaked vermicelli; wash the lean pork and chop it into meat paste. 2. Mix all the crushed ingredients, pour hot lard and sesame oil on them, and mix well. 3. Place the pot on high heat, add 659ml of water and bring to a boil, sprinkle the cornmeal slowly, then pour it on the chopping board to let it cool for a while, then knead it with your hands; use wheat flour as starch, knead it into thin strips, put 80 dough pieces in, place them with the mouth facing up, sprinkle them with a layer of white flour, flatten them with your hands, use a rolling pin to roll them into round cakes with a diameter of 10cm, wrap them with stuffing into dumpling shape, and steam them in a steamer over high heat for 30 to 40 minutes.

Method 2

Ingredients: 200 grams of wheat flour, 50 grams of corn flour, 50 grams of shrimp, half a ham sausage, 150 grams of leeks, 1 egg, pepper powder, salt, sesame oil, and vegetable oil. How to make garlic red oil vinaigrette: 1. Wash the leeks and drain the water. 2. Mix corn flour and wheat flour evenly, mix into cold water and let it stand for half an hour. 3. Beat the eggs, heat the vegetable oil, fry them, and crush them into small pieces with a wooden spatula. 4. Chop the leek, shrimp and ham, add the eggs, pepper powder, salt and sesame oil and mix well. Make the filling. 5. Sprinkle flour on the chopping board, knead the dough with sugar into strips and cut into small pieces. 6. Roll the dough into a slightly thicker piece, put the filling into it and pinch both sides tightly. 7. Put the wrapped dumplings into a pot of boiling water and steam them on high heat for 10 minutes and on low heat for 15 minutes. 8. After steaming, dip in or pour over the sauce before serving.