Erhe Noodle Steamed Dumplings

Overview

A little lard residue (leftover from boiling lard) is mixed with some cabbage as stuffing, cornmeal and white flour are used as steamed dumpling wrappers, and the whole grains are eaten carefully. The ratio of white flour to cornmeal is 5:5. Experience summary: I put a little too much cornmeal, which personally doesn’t feel good😓😓😓Next time I put 1/3 or 1/4😜😜

Tags

• pasta
• dumplings
• all-purpose flour
• cabbage
• cornmeal
• ginger puree
• lard residue
• oyster sauce
• sweet noodle sauce
• warm water
• boiling water
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Blanch 80 grams of cornmeal with 80 grams of boiling water and let cool until it is not hot to the touch.

   

2. 2 Add 80 grams of white flour, add an appropriate amount of water (I added 32 grams) and knead into a relatively soft dough.

   

3. 3 Chop 60g of oil residue into small pieces.

   

4. 4 pieces of cabbage, wash and drain, cut into small pieces, sprinkle with 1.5g of salt and mix well, marinate for 5-6 minutes, wrap the cabbage with a cloth and squeeze out the water.

   

5. 5 The cabbage with the water squeezed out weighs 210 grams. Mix the cabbage and oil residue evenly, add an appropriate amount of five-spice powder, ginger paste, 3 grams of sesame oil and mix well. Add 5g first-grade fresh soy sauce, 3g oyster sauce, 3g sweet noodle sauce and 2.5g salt and mix well.

   

6. 6 Add 20g of chopped green onion and mix well before wrapping.

   

7. 7 Shape the rested dough into a long strip.

   

8. 8 Cut into 30g pieces and roll into discs.

   

9. 9 Pinch the edges firmly and add the lace.

   

10. 10 Wrap in appropriate amount of fillings

    

11. 11 Bring the water to a boil and steam for 5 minutes. Made 8 large steamed dumplings.

    

12. 12 Start eating.