Corn Yuanbao Dumplings

Overview

Dumplings have a long history and are a traditional delicacy that is loved by everyone. There is a custom of eating dumplings on many traditional festivals in my country, such as New Year's Eve, Spring Festival, and Winter Solstice. There are many kinds of fillings for dumplings, and there are many ways to wrap them. However, for novices, some wrapping methods are too complicated to make, or if they are made, they will change as soon as they are cooked. Today I will share a very easy way to make dumplings. Even after boiling, they still look good. I made corn, carrot and pork stuffing, and it tasted great. Not only adults love to eat this kind of dumplings, but also children.

Tags

• staple food
• home cooking
• breakfast
• lunch
• dinner
• all-purpose flour
• corn
• corn dumpling flour
• cornstarch
• egg white
• jiang rong
• light soy sauce
• minced pork
• oil
• oyster sauce
• sesame oil
• warm water
• carrot
• pepper
• salt

Ingredients

Steps

1. 1 Pour the dumpling flour and all-purpose flour into the mixing bowl.

   

2. 2 Pour in warm water, mix with chopsticks to form a fluffy consistency, pour it onto the chopping board, and knead it into a smooth dough with your hands. Because corn dumpling flour is added, warm water is needed to knead the dough. If all you use is all-purpose flour, just use cold water to knead the dough. Moreover, corn dumpling flour is more absorbent than ordinary flour, so the amount of water here is for reference only. After the dough is mixed, cover it with plastic wrap or a lid to prevent it from drying out, and let it rise for 30 minutes.

   

3. 3 While the dough is rising, we start preparing the filling. Chop the pork into minced meat, add oil, salt, oyster sauce, light soy sauce, ginger, pepper and half an egg white, and mix well.

   

4. 4 Add cornstarch and sesame oil and mix well. Add a little bit of cold water gradually to the meat filling to make the meat filling taste tender and elastic.

   

5. 5 Pour in the chopped carrots (remove the thin layer of skin from the carrots) and corn kernels, and stir evenly.

   

6. 6 Roll the rested dough into a long shape, cut it into 12 parts, and cut each part into 2 parts. A total of 24 dumpling skins can be made.

   

7. 7 Roll out the dough into a round shape and place filling in the middle.

   

8. 8 Fold the dumpling wrapper in half and pinch the edges together.

   

9. 9 Pinch the left and right ends together downwards, so that you can easily shape it into an ingot-shaped dumpling.