Now living conditions are better, eat all the fine grain, often eat some roughage on the body has a lot of benefits, such as often constipated people, more to eat some roughage, can improve the physical discomfort. Corn belongs to the coarse grains, and the flavor is sweet and delicious, recalling that when I was a child I often gnawed on the corn cob, only boiled with water to become a delicious. Then the dumplings stuffed with corn, everyone has eaten it, right? The sweet corn and pork give it a great flavor. So is the corn wrapped into the dumpling filling raw, or does it need to be cooked in advance before mixing?

With corn, you don't need to cook it in advance, whether it's steamed dumplings, dumplings, or pan-fried dumplings, you can just peel it off the cob and mix it directly into the dumpling filling. Today we will share with you the exact recipe for pork and corn stuffed dumplings.

Ingredients

One, dumpling skin:

500 grams of dumpling flour, 2 grams of salt, 1 egg white, 250 grams of water

Two, dumpling stuffing:

Seven lean and three fatty 500 grams of pork, 500 grams of fresh corn kernels, 50 grams of oyster sauce, 30 grams of ginger, 5 grams of soy sauce, 5 grams of dark soy sauce, 2 grams of thirteen spices, 2 grams of pepper, 2 grams of sugar, 2 grams of chicken MSG, 5 grams of salt, 50 grams of green onion, ginger, and pepper water, 100 grams of cooking oil

dumpling production steps

a The dough for the dumpling skin:

1, 500g of dumpling flour with 2g of salt, 1 egg white, 250g of water and kneaded into a floury shape.

2, slowly knead the flakes into a dough, kneaded until the dough is fine and smooth, covered with a damp towel or plastic wrap for the dough, about thirty minutes to continue to knead the dough again, and then have to wake up again.

3, no matter what you do with the dough, kneaded well out of the finished product, the taste will be better. For example, noodles, steamed buns, buns are the same. Dumplings made out of thin skin and large filling is delicious, then do dumpling skin dough, you have to be more fully kneaded delicate, so that the dumpling skin can be cooked for a long time not broken, strong and delicious.

Two, the dumpling filling:

1, prepare green onions, ginger, pepper with the right amount of boiling water on the soaking, cooled and ready to use.

2, select tender corn cobs, peel off the corn kernels and wash and set aside.

4, 500 grams of pork minced, add 50 grams of oyster sauce, 30 grams of ginger puree, 5 grams of soy sauce, 5 grams of dark soy sauce, 2 grams of pepper, 2 grams of thirteen spices, 2 grams of sugar, 2 grams of chicken monosodium glutamate, 5 grams of salt and mix well.

5, meat mixture in several times into the 50 grams of onion, ginger and pepper water, in the same direction to the meat mixture to beat on the strength.

6, It is best to refrigerate the meat for more than half an hour, so that the meat and seasonings can be fully integrated into the flavor.

7, 150g chopped shallots, add to the pork mixture and mix well, then add 500g peeled young corn kernels, and finally add 100g oil and mix well.