Home-style recipe for cornmeal dumplings:

Ingredients: an appropriate amount of cornmeal, a pound of Shanghai greens, three eggs, a handful of shrimp skin, a handful of Longkou vermicelli, an appropriate amount of salt, and one vegetable oil tablespoon, half tablespoon of oyster sauce, and a small measure of thirteen incense.

1. Prepare the raw materials and clean them.

2. Chop the Shanghai greens into small pieces, add appropriate amount of salt, and after ten minutes, scoop out the vegetable balls and discard the vegetable water.

3. Beat the eggs evenly and knock on the blackboard. Here you need to stir-fry the eggs with cold oil and cold oil. This operation will cause the eggs to break, which is suitable for mixing fillings.

4. Soak the vermicelli in boiling water, soak until soft, remove and chop.

5. Add all the ingredients in the filling to oyster sauce, vegetable oil and thirteen spices and stir evenly.

6. Prepare cornmeal and put it on a plate.

7. Scoop out a spoonful of the mixed filling and put it into the palm of your hand.

8. Sprinkle corn flour into the filling and cover it completely.

9. Turn the cornmeal and vegetable balls directly to the other hand, and sprinkle the cornmeal on the side with the filling facing up. You can fully understand it after just doing it. It is really hard to describe clearly.

10. Clasp your hands tightly and compact several times. The cornmeal will wrap and shape the filling into a ball.

11. Repeatly add cornmeal to the dumplings and hold the dumplings tightly until the cornmeal can no longer be wetted and absorbed. Add it about 3-4 times.

12. Place the clenched cornmeal dumplings on the steamer, steam for ten minutes, turn off the heat, and simmer for three minutes.

13. The steamed vegetable dumplings have thin skin and big fillings, and they taste better with some garlic sauce.