Cornmeal dumplings are nutritious and taste good. Flour must be added to cornmeal dumpling skins. Dumplings made from cornmeal without flour will be shapeless, weak and easy to rot. Cornmeal is not suitable for making dumplings. Dumplings are easy to rot when cooked in a pot. Generally, cornmeal is used to make steamed dumplings. The steamed dumplings are very delicious when dipped in the sauce you make. You can use cornmeal to make steamed dumplings. I will share my steps below. .

1. 300g cornmeal, 200g flour, 500g pork, 100g soaked mushrooms in advance, 100g green onions, 5g minced ginger, 6g salt, 10g chicken essence, 10g white sugar Gram, appropriate amount of Thirteen Incense, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of sesame oil.

Second, put the cornmeal and flour in a basin and stir evenly, scald the noodles with boiling water, add the water little by little, stir constantly with chopsticks as you add, until it becomes flocculent. Until there is no dry flour in the basin, start kneading the flour and knead the flour into a smooth dough, and let it rise for 20 minutes.

Second, during the proofing period of the dough, we mix the stuffing, wash 500 grams of pork and chop it into minced meat. I chose pork hind leg meat, which has more lean meat and less fat meat. It tastes like this. Fragrant but not greasy, cut the soaked mushrooms into small dices, chop the green onions, mince the ginger, put them all into the meat filling, then add salt, chicken essence, sugar, thirteen spices, light soy sauce, oyster sauce, sesame oil, and use Stir clockwise with chopsticks until the meat filling is thickened and the filling is ready.

Third, knead the rested dough again into a long strip, roll it into a dough of about 20 grams, press the dough into a round cake, roll it into a dumpling wrapper, and roll it out into a thick middle and a thin edge. Put the meat stuffing on the dumpling wrappers, wrap them into dumplings and put them in a steamer. Add water to the pot and bring to a boil. Put the steamer on high heat and steam for 12 minutes. After steaming, simmer for 2 minutes. The purpose of this is to prevent the dumplings from collapsing suddenly when exposed to cold air. The steamed corn dumplings will be After cooking, use balsamic vinegar, light soy sauce, chili sauce, and sesame oil to make a sauce. Dip the corn and mushroom steamed dumplings in the sauce. They taste fragrant but not greasy. They are very delicious and nutritious!