How to make spring bamboo shoots and meat dumplings

Ingredients

250 ??grams of flour

250 ??grams of cornmeal (you can also use flour and cornmeal 2 : 1 or 3: 1)

5 grams of yeast powder

3 grams of edible alkali (this can be omitted)

200 grams of warm water

300g sauerkraut

200g spring bamboo shoots

50g minced meat

30g chopped green onion

10g soy sauce

An appropriate amount of pepper powder

An appropriate amount of salt

An appropriate amount of cooking oil

How to make vegetable dumplings

1. Add cornmeal and flour Mix in a basin

2. Add yeast powder and edible alkali (can be omitted) and use chopsticks to stir into small dough balls while pouring warm water. Pour in 2/3 of the water, because different brands of flour vary. Water absorption is also different. The remaining water can be added according to the actual situation

3. Knead the small lumps together into a smooth dough. The dough should be slightly harder and not too soft because of the corn flour. It is relatively rough and does not like to be shaped. It will become softer after fermentation. If it is too soft, the finished product will not be full and will become flat

4. Let the mixed dough ferment in a warm place until it doubles in size. The one in my picture Because I was busy with other things and forgot about it, it became a little big and the dough was a little soft, so I would like to remind you here

5. Soak the mushrooms in cold water until soft, take them out and remove them. Stem and cut into cubes. Set aside.

6 Take a small pot, add crispy diced bamboo shoots and dried tofu, then add water and cook over medium-low heat until the water boils, take them out and set aside.

7 Mix the ingredients of Method 1 and Method 2 evenly, then add the basic meat filling and chopped green onion and mix well.

Knead the risen dough evenly and divide it into small doughs of even size

8. Take a small portion of dough, flatten it and roll it into a round dough with a thick middle and thin sides (don’t roll it too thin) , easy to expose the filling), put in the mixed filling

9. Close the edges of the wrapper, you don’t need to make a beautiful fold, just pinch it tightly so that it doesn’t leak

10. Then arrange it into a steamed bun shape

11. Put it in a steamer, apply cooking oil and cold water on the steaming curtain, set it to medium or medium heat, boil the pot and steam for 20 minutes. If the package is larger, Just extend it for another 5~10 minutes