Northeast dumplings are a special food in the northeast ancient town of Lianzhou, Qingyuan City. The production technology of Dongpo dumplings is very particular. The first step is to make dumplings skin, the second step is to make stuffing, the third step is to make dumplings, and the fourth step is to make seasoning dishes.

Step 1: Wash and soak the prepared oily rice, and grind the rice into rice slurry with a stone mill. The fineness of rice pulp determines the taste of skin. The subsequent process is to make the rice slurry into cake crust, put it in a frying pan and cook it, then pour it into the pan and heat it slowly until the water in the rice slurry begins to evaporate, and then mash it with a hardwood pestle. Until the viscosity of the rice paste becomes higher and higher, and finally it sticks to the pestle. At this time, the rice paste is half cooked, and the taste is crisp and not sticky. The rice paste is made into the same size skin, which is basically the same size as the dumpling skin. In the process of making, it is necessary to add a proper amount of millet flour, which can effectively prevent the skin from sticking together.

The second step is that the stuffing of northeast dumplings is also very particular. First of all, you need to prepare fresh lean meat, horseshoes and onions. Chop the lean meat into meat stuffing, and marinate it with appropriate amount of sugar, soy sauce, cornmeal, tea oil and ginger juice for half an hour to make it fully mixed. Peel the horseshoe and mince it with a meat grinder. After removing the onion leaves, the onion is cut into rice grains. Mix the prepared three fillings evenly. Hand-wrap the pastry with stuffing and wrap it into the shape of jiaozi, and the northeast water corner is ready.

Step 3, evenly put the wrapped northeast water horn into a steamer and a water pot for 20 minutes, then take out the steamed northeast water horn and put it on a plate, sprinkle with proper amount of black sesame seeds and sesame oil, and you can eat delicious northeast water horn.

Step 4: Apart from sesame oil, Qingyuan people need mustard, sesame oil, Chili oil and soy sauce. Northeast dumplings can be eaten with a taste of food, with endless aftertaste.

In the process of making northeast water corner, it should be noted that glutinous rice is the most authentic, and the cooked oil frying pan can prevent the skin from sticking to the pan. I learned how to make the northeast water corner. You can make it yourself.