Packing corn-filled dumplings, I generally like to make a vegetarian or seafood flavor, which put chives, eggs, shrimp and so on , seasoning put raw pump, salt, monosodium glutamate, sesame oil can be.

According to Chinese and foreign nutritionists and medical scientists, the overall nutritional composition of dumplings is reasonable, and people need a full range of proteins, vitamins, sugars, and other nutrients every day. Dumplings stuffed with pork or chicken, mutton, seafood and other high-quality proteins, green vegetables are rich in a variety of nutrients. The flour used to make the dumpling skin contains starch, fiber and sugar. With the advancement of time, meat is no longer the main ingredient in modern dumpling fillings, and the addition of seasonal vegetables can show a different flavor of dumplings.

Corn and pork dumplings are fragrant, sweet and delicious. Corn is made into meat fillings such as sanshen, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, and so on, and the vegetarian fillings are divided into assorted vegetarian fillings, ordinary vegetarian fillings and so on. Dumplings are characterized by thin skin and tender filling, delicious flavor, unique shape, and never get tired of eating.

Pork is washed and sliced, and chopped with chopped green onion and ginger. Put in a basin, add cooking oil, salt, stirring in one direction, the middle should be a little added to half a cup of water. When the meat is mixed well, pour the corn kernels, pine nuts and chicken essence into the meat mixture and mix well together. Add half a pot of water to the pot. When the pot boils, put in the appropriate amount of dumplings, stirring gently with a whisk to prevent the dumplings from sticking to the pot. Cover the pot with a lid, add some cool water when the water boils, and then add it again, three times a ****. When you see the dumplings are bulging and floating on the top, they are ready. Delicious corn-filled dumplings can be eaten.