Pork, corn and vegetable dumplings
Overview
I haven't had time to cook lately, and I finally have time today. It took some time and I made a lot of dumplings. This is the most successful dumpling I have ever made, so happy. Keep up the hard work, come on!
Tags
Ingredients
Steps
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carrot, 2 corns, 30 grams of green onions, 300 grams of pork, and half a cabbage.
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Dice the carrots, dice the green onions, and cut off the corn at an angle with a knife.
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Chop the pork, chop the cabbage, add a little salt and drain.
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Add a spoonful of starch, a little salt, a spoonful of oil, a spoonful of dark soy sauce and a spoonful of peanut oil to the pork filling and stir evenly.
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Heat a pan, pour 2 tablespoons of peanut oil, add corn and stir-fry for a few times, then add carrots, stir-fry until mature, finally add onions, salt, 2 tablespoons of soy sauce, stir-fry evenly.
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Add chopped cabbage in picture 5.
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Mix well
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Add minced lard residue to the pork filling and mix evenly.
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Sauté the pork filling in a pan.
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Mix pictures 7 and 9 evenly, and the meat filling is ready.
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I bought the dumpling wrappers (I'm too lazy for convenience, but the dumpling wrappers are pretty good) and mixed the fillings successfully.
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Take out a dumpling wrapper and add appropriate fillings. (The dumpling wrappers are relatively dry when purchased. Dip a little peanut oil around the dumpling wrappers to make them easier to wrap.)
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Clamp it with both hands and the dumplings are ready.
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I bought a pound of dumpling wrappers, which can be wrapped a lot.
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Place the wrapped dumplings in the cage, remember to cover them with a layer of plastic wrap.
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Pour water into the pot, bring it to a boil and steam it over medium heat for about 10 minutes.
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Steamed dumplings, I couldn't help but eat one first.
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Delicious dumplings are ready, happy!
