Use fermented dough for vegetable dumplings.

Be careful when choosing raw materials. Use relatively thick cornmeal and add a pinch of baking soda to make it soft and delicious. If the flour is too thin, it will become hard easily. Add some soy milk residue to the cornmeal, and you can also add some soybeans. pink. Some friends add white flour to the cornmeal in order to make it easier to operate. This is seriously despised by the teacher.

The origin of cabbage dumplings

You can’t make the dumplings without soup noodles, let alone pat them into cakes. The naan made with hot noodles is not only not fragrant, but also hard and dry. When soaked in tea, it will not soften because it does not absorb water. Only the Hotan area has finely ground flour and is used to kneading it with cold water.

Sometimes it is mixed with onion strips, pumpkin strips, diced fat lamb, etc., which has the natural flavor of cornmeal, forming a delicacy that cannot be tasted in other areas of Xinjiang. It will taste better if you eat it with walnut kernels when it is hot out of the oven. Over the past 20 years, this kind of naan has also entered the market.

Add cornmeal and wheat flour in a ratio of 10:1, add eggs, salt, baking powder, and water to form a state between thick batter and soft dough. Hold a handful of dough with your hands to make it fit together. Just lift it up without being loose. The overwintering moss I prepared here is washed, blanched, soaked in cold water, added with diced pork, spring leeks, oil, soy sauce, salt, chicken essence, and mixed into a bun filling.

Punch the bun filling into suitable vegetable dumplings with your hands and set aside. Take a piece of cornmeal, ball it up, and press it flat in the palm of your hand. The middle is thicker than the edge. Place the vegetable dumpling in the middle and use your thumb and index finger to close it up. This movement should be slow and gentle. Pour cold water into the pot, boil the pot for 20 minutes, turn off the heat, wait for 5 minutes, and then boil the pot.