Steamed corn dumplings
By VicentaLakin
dumplings are traditional Chinese foods, and they exist where there are Chinese. dumplings can be made of all kinds, depending on their tastes, and pork, lamb, beef, fresh, vernacular, etc., can be evaporated and fertilated. My kid's favorite is corn pork dumplings, so I always pack them for him. This was preceded by a bag of dumplings, a pack of corn dumplings on the Internet, flour with corn flour, which is not only more nutritious but also full of corn fragrances, which go hand in hand with corn pies. Made of dumplings of gold and gold, especially attractive。
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Steamed corn dumplings
1
Corn dumplings pour into the flour and the flour is a bit yellow because of coarse corn flour。
2
It pours into warm water (at approximately 50-60 degrees) and mixs it with chopsticks。
3
Hand rubbing into a smooth face, covering it with a shampoo or wet cloth and flailing at room temperature for 20-30 minutes。
4
When the noodles are loose, the pie is prepared. The pork is cut to pieces, and the spices of salt, beryllium, soy sauce, etc. are poured into the water and then into the carrot and corn。
5
It's going to be nice and nice。
6
Cutting into several equals。
7
Every dose is rounded and flattened, with a twilight bar to a thin, slightly thick round dumpling skin。
8
It's in the middle of the dumpling。
9
Hold on to the corner。
10
The right thumb and index finger fold the edge upwards, close to the next and then to the end。
11
When the water in the pot was burned, dumplings were placed in the steam closet and the fire was evaporated for about 15 minutes。