What are the methods of making corn dumpling fillings

As one of the main crops, corn is definitely rich in nutrients. Many people like to eat corn and there are many ways to eat it. Using corn as dumpling filling can be said to be very novel. Corn dumpling filling is easy to make, and you can also add meat to it, making the combination of meat and vegetables taste even better.

1. Add a teaspoon of salt to the flour, stir with chopsticks, add water, knead into a smooth and soft dough, cover with a wet cloth, and sugar the dough for 30 minutes. The time can be longer. When the dough and sugar are in place, the dumpling skins will be easy to roll. Shell the corn kernels. Add pepper oil to the pork filling and stir the meat with chopsticks (note that it is very important to stir in one direction). Then add cooking wine, chopped green onion, minced ginger, salt, soy sauce, and MSG, stir in one direction, and finally add corn kernels and mix well.

2. Prepare the onions, radishes, and meat, peel them, and mince them with a meat grinder. If you don’t have the tools, you can chop them with a knife. Just shred it like this. Freeze the corn for 15 minutes in advance and it will be easier to peel. You can also use a knife to cut it. Add the onion, diced carrot, salt, peanut oil, soy sauce, and cornstarch, mix together, put an appropriate amount on the dumpling skin and wrap it.

3.Cut the pork into large pieces. Chop the pork into puree. Wash the Coprinus comatus. Crush the Coprinus comatus. Fresh corn is hulled and cooked with salt. Add appropriate amount of water to the meat paste and stir in one direction. Add salt, soy sauce and five-spice powder and mix well. Add in Coprinus comatus and mix well. Add chopped green onions and mix well. Add corn kernels and mix well. Finally, add salt to taste, add oil and mix well for later use.