Corn dumplings

Overview

Corn dumplings must be prepared every year when returning to my hometown during the Chinese New Year, whether at grandma’s house or grandma’s house. Eat it while it's hot when it comes out of the pan. The extremely sweet taste is really better than eating honey.

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed bun hanamaki
• cornmeal
• flour
• red beans
• sweet potato
• white sugar
• yeast

Ingredients

Steps

1. 1 Mix the flour and cornmeal in half and evenly, then add yeast and warm water to form a dough as shown in the picture. Just make the dough a little softer than usual for steamed buns. Leave to ferment in a warm place for 1 hour.

   

2. 2 Boil the red beans till soft, peel and cut the sweet potatoes into cubes and steam them. Put the two together, add sugar and mix with your hands. Grasp the sweet potatoes into puree and make it look like the picture (you don’t need to add the sugar, the sweet potatoes have a sweetness)

   

3. 3 Grab a piece of fermented dough and knead it with your hands until it looks like the picture

   

4. 4 Fill the stuffing into the kneaded dough

   

5. 5 Close the mouth and use your hands to form a round shape

   

6. 6 Place it on the sorghum stalk grate

   

7. 7 Wrap them up in order

   

8. 8 Boil water in a large pot, neatly put the wrapped dumplings into the pot

   

9. 9 Steam over high heat for about ten minutes.