Corn Dumplings
Overview
This is the first time I'm sharing a recipe, and I feel unhappy because I didn't share it on a whim. This dumpling was actually made a few months ago, and I took some photos, but they don't have enough details. Just share it with you simply.
Tags
Ingredients
Steps
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I didn’t take a photo of the dough making process, so I’ll send you a photo of the reconciliation. I added pumpkin water to the dough. The pumpkin water was made with a juicer. The purpose of the pumpkin water is to make the dumpling skins golden brown. Then I added salt and eggs to mix the noodles together, so that the dumpling skins will be smooth and smooth, and they won’t stick to other dumplings wherever they are placed.
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I bought the pork belly and asked someone to beat it. When I came back, I added chopped onions, ginger, garlic, salt, homemade spice powder, dark soy sauce, homemade scallion sesame oil, homemade seasoning, and eggs. Turn it in one direction wildly (my arms are almost exhausted from turning it~~~~(>_<)~~~~) in order to make the meat filling sticky so that the flavor will not be lost. For this, you can make a ball and boil it in water to ensure that it will not fall apart. If it falls apart, it means you have not turned it well, and then turn it like crazy...
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After playing with the corn, you can also put in other things. As long as the meat filling is well beaten, you can put in anything. My wife likes corn.
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After the dough has risen, knead the dough into long and thin strips, and then cut it into small pieces. Some people pull it by hand, but I can't do it because the dough comes out of different sizes, and the dumplings will be different sizes when they are cooked. The dumplings will also be cooked inconsistently~! ! !
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Okay, let’s start rolling out the dumpling wrappers. Doesn’t it look like rolling dumplings is very easy? In fact, you are really knowledgeable about making dumplings. He directly impresses the taste and texture of the dumplings you make. Believe it or not. When rolling out the dumpling wrappers, they should be thinner on the edges and thicker in the middle, but why? Why? Go and discover it yourself, you will feel amazing, hehe~! ! !
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There are different ways to make dumplings, but I only like this one. Why? Because not making a dumpling is love, love for mother, love for wife, love for son... Just look at the picture to understand this, I won’t explain it, because you can understand it at once~! ! !
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Follow the previous step
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The Si Nian love dumplings are taking shape...
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Take a side photo, so the dumpling looks bulging and plump, like a fat baby, right?
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I quickly made a large plate. My wife will come back from get off work soon and start cooking dumplings~! ! ! (We are working in Shenzhen. I have not been at work recently. My wife has a hard time at work. I feel very sorry...)
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Wow, the cooked dumplings are golden brown, do you like them? The dumplings must be cooked over high heat, otherwise the dumplings will be sticky and unpalatable. If you don’t know what is cooked, the super simple way is to take one out and bite it with your mouth... Is it cooked? Um...don't know. Crackling idiot~! ! !
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This is my favorite hot and sour dipping sauce, aged vinegar, light soy sauce, dried shrimps, green onions, and coriander. Chili oil is very simple. I remember when I was eating Goubuli steamed buns, I paired it with this dipping sauce... wow... my mouth is watering~! ! !
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Eat dumplings dry, perfect pairing
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I couldn't help but take a bite, wow, it's really juicy and delicious...O(∩_∩)O haha~
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I packed too much for lunch and didn't finish it. I baked it in the oven at night and it tasted great. (For reference only)
