Pork and three fresh corn dumplings

Overview

I need to make dumplings during the Winter Solstice, and I happen to have Chinese cabbage grown by my mother-in-law. Pork and cabbage are a bit monotonous, so I add some colorful vegetables

Tags

• staple food
• pasta
• home cooking
• winter solstice
• dumplings
• lunch
• dinner
• chinese cabbage
• chives
• dried shiitake mushrooms
• flour
• pork
• seafood soy sauce
• sichuan pepper powder
• carrot
• ginger
• salt
• sesame oil
• sweet corn
• vegetable oil
• water

Ingredients

Steps

1. 1 Mix 300g flour and 180g warm water. After mixing, set aside for 30 minutes. Use this time to prepare the filling

   

2. 2 Chop the pork stuffing, the fat-to-thin ratio can be 4:1, blanch the Chinese cabbage, squeeze it dry and chop it, and cut all other vegetables into small pieces

   

3. 3 Add minced onion and ginger to the meat filling, add salt, seafood sauce purple, vegetable oil, sesame oil, and pepper powder, stir evenly, and stir slightly. Leave it for ten minutes

   

4. 4 Add the prepared mushrooms, carrots, and Chinese cabbage and mix well

   

5. 5 Finally, add sweet corn kernels and mix well, and the filling is ready

   

6. 6 The dough is also ready, prepare dry flour to make thin noodles

   

7. 7 Divide into small even portions and roll into dumpling wrappers

   

8. 8 Cook the dumplings and serve