The correct way to steam dumplings

Steamed dumplings have translucent skins, soft texture and chewy texture. The dumplings have thin skins and large fillings, and are delicious. The aroma of corn and meat fillings is not greasy or greasy. One bite can dazzle 2 dishes, sisters, hurry up! ! !

Ingredients: steamed dumpling wrappers, corn, Chinese cabbage, green onions, pork, and eggs.

Seasoning: 1 spoon of light soy sauce, 1 spoon of oyster sauce, half a spoon of dark soy sauce, appropriate amount of salt and chicken essence.

Method:

1. Prepare corn kernels, chopped Chinese cabbage, chopped green onions and steamed dumpling wrappers.

2. Chop the pork, add 1 spoon of light soy sauce, 1 spoon of oyster sauce, half a spoon of dark soy sauce, appropriate amount of salt and chicken essence, stir evenly, then add 1 egg and stir in one direction until strong.

3. Sprinkle chopped green onions and pour in hot oil to stimulate the aroma of green onions, and stir evenly.

4. Add Chinese cabbage and corn and stir evenly. The meat filling is ready.

5. Make dumplings: Add the meat filling, dip a circle of water around the edge of the dumpling wrapper, then fold the wrapper in half and pinch tightly.

6. Steam the freshly made dumplings in a pot for 10 minutes. If they were taken out of the refrigerator, steam them for 15 minutes.

7. If you have a strong taste, make a dipping sauce: spicy millet, white sesame, chili noodles, minced garlic, pour in hot oil, 1 spoon of light soy sauce, 1 spoon of mature vinegar, 1 spoon of oyster sauce and mix well. That’s it.