Celery, corn and pork steamed dumplings

Overview

Nothing tastes better than dumplings, steamed, boiled, pan-fried, and fried. I love all kinds of dumplings. You must be familiar with dumplings stuffed with celery. When corn is in season, throw a handful of fresh corn kernels into the pork and celery stuffing, and it will give people a refreshing and awesome taste!

Tags

• staple food
• home cooking
• celery
• cooking wine
• corn kernels
• cornstarch
• flour
• light soy sauce
• pork belly
• sugar
• salt

Ingredients

Steps

1. 1 Add water and a little salt to the flour, knead it into a slightly soft dough, cover it with a damp cloth or plastic wrap and let it rest for half an hour. During the resting time, make the dumpling filling

   

2. 2 Stir the pork belly, chop the celery and squeeze out the water, add the corn kernels, and mix all the seasonings evenly

   

3. 3 After waking up, roll the noodles into strips

   

4. 4 Cut into small pieces, sprinkle with a layer of dry flour and roll

   

5. 5 Press

   

6. 6 Roll it into a thin skin on the outside and thick on the inside, and wrap it into a dumpling shape

   

7. 7 After the water boils, put the dumplings in and steam for 8 to 10 minutes depending on the size of the dumplings