As a southerner, pasta is not my specialty. The reason why I can mess with pasta is entirely because there are several pigs at home who love pasta. From pig father to three little pigs, they all fall in love with pasta inexplicably. Therefore, there was no way. For their pig food, I could only work hard.
The first time I made the dumplings, they were not very good. Although I had worked very hard, a few of the dumplings were still exposed. His son said, it doesn't matter, even if the stuffing leaked, it doesn't matter. Just treat it as the dumpling skin delivering the meat filling. Hehe, my son is like this. He often gives me the greatest encouragement when I am a little depressed.
Pork and corn dumplings
Recipe Recommendations
- medium-gluten flour 200 grams
- pork belly 500 grams
- corn 350 grams
- onion 4 pieces
- qingshui appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- chicken powder appropriate amount
- sugar appropriate amount
- cornflour appropriate amount
Steps for Pork and corn dumplings
1
The making process is divided into two parts, the filling and the dumpling skin. Of course, the dumplings can be bought ready-made, and the filling can also be bought ready-made. Prepare the filling ingredients.
2
Wash and drain corn.
3
Wash the green onions and cut them into chopped green onions.
4
Peel the pork belly and chop it into meat filling, add all seasonings, and stir vigorously.
5
Add corn kernels.
6
Mix well and add chopped green onion.
7
Stir well.
8
When the filling is ready, we start making dumpling skins. Prepare the ingredients for the dumpling skins.
9
Slowly add water to the flour, sit on one side, and gently stir with chopsticks until flakes are flaky.
10
Start kneading the dough with your hands, knead the dough until smooth, cover with plastic wrap, and stand for 30 minutes.
11
Take it out and divide it into portions suitable for my own chopping board. I divide it into three portions. Roll out the dough into thin slices.
12
Use the dividing die to click on the rolled dough sheet.
13
Beautiful dumpling skins come out, sprinkle some dry flour on both sides to prevent sticking.
14
The reason why we can divide such beautiful round dough sheets is because of it, which I personally find very convenient.
15
Start making dumplings. Prepare a bowl of water to order it in case the dumpling skins are not sticky.
16
Take a round dough sheet and add the filling.
17
Hold the right corner, gently push the inner skin outward with your right thumb, fold the outer skin with your index finger, squeeze the fold tightly with your right thumb, slowly fold it forward, and pinch the seals at both ends tightly.
18
Made dumplings.
19
After making a large plate, although I worked very hard, the skins of some dumplings were broken.
20
Cook the dumplings, add the dumplings after the water is boiled, stir the hot water, bring to the boil over high heat, add some cold water, and cook until the dumplings float.
21
Pick one that looks better for the camera, hehe.
22
The skin is thin and the filling is thick, so what you wrap yourself is real.
23
Later, summed up, even the dumplings in the package when the skin is broken, because the dumpling skin dipped in water, even wipe too much, the skin is wiped broken, it seems that the revolution has not yet succeeded, but also continue to work hard ah.
24
Please help yourself.Pork and corn dumplings Make Tips
1. Don't pour the water into the dough all at once, add it slowly. 2. If you feel that the dumpling skin is a little dry and is not easy to squeeze tightly, you can use chopsticks to dip it in water and wipe it on the edge of the dumpling skin. 3. Add the dumplings after the water is boiled, and gently stir the hot water so that the dumplings can move without sticking to the bottom.