Spinach and Mushroom Corn Dumplings

Overview

How to cook Spinach and Mushroom Corn Dumplings at home

Make the noodles first and beat the spinach into juice.
First mix the flour and cornstarch.
Pour in the spinach juice, knead into a dough, and set aside to rise.
Prepare the meat filling, mince the pork, and soak the dried mushrooms.
Shred the carrots.
Shred some more grated carrots.
The corn kernels are also chopped and set aside.
Add chopped mushrooms, carrots, and corn to the meat filling.
Add cornstarch, oil, salt, light soy sauce and steamed bun dumpling filling to the meat filling to season.
Mix well the dumpling filling.
After the dumpling filling is mixed and almost awake, take a small piece and knead it into strips and cut it into equal portions.
Use a rolling pin to roll into thin dumpling wrappers.
Then add the mixed dumpling filling.
If you make more dumplings, you can put them in a dumpling box and store them in the refrigerator.
Place the wrapped dumplings into the steamer and steam over high heat for eight minutes.
Steamed spinach, carrot and corn dumplings, minced garlic oil, spicy vinegar, as dipping sauce, dipped in some salty, slightly spicy.