Corn and Carrot Meat Dumplings

Children love dumplings, dumplings made in the freezer, eaten at any time do not need to thaw, as a breakfast quick and easy to cook for about 12 minutes can be eaten.

Ingredients for corn and carrot meat dumplings

200g of pork filling, 1 corn

half a carrot, 2g of salt

10g of chicken broth or chicken juice, 15g of pepper, 5g of pepper

10g of Tieh Daeng powder, (not available, but can be left out), 40 square dumpling skins

Methods for corn and carrot meat dumplings

Step 1

Prepare all the ingredients, chop the meat, add seasoning, corn, carrots

Step 2

Meat minced

Step 3

Ready to wrap the dumplings (Yuanbao Wonton Wrapping)

Step 4

Put the meat in the center

Step 5

Dumpling skins add the meat, the top and the right side. Wipe water on the top and right side of the dumpling skin (forming a 7)

Step 6

Fold the dumpling skin in half and pinch it tightly

Step 7

Turn the dumpling skin over (or don't turn it over, wipe the water on the right corner)

Step 8

Wipe the water on the left corner of the dumpling skin

Step 9

Fold the dumpling skin over the two corners

Put the dumpling skin in the center.

Step 10

Pinch it tightly

Step 11

I like to get all the skins done and then put the meat filling in, so that it is faster

Step 12

Corn and Carrot Dumplings are done, ready to cook the dumplings

Step 13

Finish Picture: Put water in a pot, bring the water to a boil, add the dumplings, cook for about 12 minutes, add seasoning. Cook the dumplings for about 12 minutes, put seasoning, lettuce, mix a little sesame oil, sprinkle celery, scallion. Eat