Yuqian Wotou

How to Make Steamed Cornbread with Elm Seeds

Steamed cornbread with elm seeds, a traditional northern Chinese delicacy, offers a rustic, nutty flavor and soft, chewy texture. Here’s a simple guide to crafting this wholesome dish.

Ingredients: 200g fresh or dried elm seeds, 150g cornmeal, 50g all-purpose flour, 1 tsp yeast, 1 tbsp sugar, a pinch of salt, and warm water.

Steps:

1. Prepare the seeds: If using fresh elm seeds, rinse and chop finely. Dried seeds should be soaked in warm water for 2 hours until soft, then drained and minced.

2. Mix the dough: In a bowl, combine cornmeal, flour, yeast, sugar, and salt. Gradually add warm water while stirring until a thick batter forms. Stir in the minced elm seeds.

3. Ferment: Cover the bowl with a damp cloth and let it rest in a warm place for 1–2 hours until the batter doubles in size and bubbles appear.

4. Shape and steam: Wet your hands, take a portion of the batter, and shape it into a small cone or dome with a hole in the center (resembling a traditional “wotou”). Place it on a parchment-lined steamer.

5. Steam: Bring water to a boil in the steamer, then reduce heat to medium. Steam for 20–25 minutes. Turn off the heat and let it sit for 5 minutes before removing.

Serve warm with a drizzle of honey or a savory soy sauce dip. This healthy, comforting treat is perfect for breakfast or as a side dish!