Cornmeal Steamed Dumplings
Overview
In the summer for Beijingers, they pay attention to dumplings with the first portion and noodles with the second portion. Today, let’s try something with a Northeastern flavor—steamed dumplings with cornmeal and pork and fennel fillings.
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Ingredients
Steps
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Mix cornmeal and rich flour
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Use warm boiling water to make noodles and wait for more than half an hour
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Soak the Sichuan peppercorns in water a few hours in advance, mix the stuffing with the Sichuan peppercorns water, and cut the ginger into fine pieces
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Stir in all the seasonings except the onions for the meat filling, and stir
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Wash and chop fennel
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It is estimated that the noodles have almost woken up. When it is about to wrap, add green onions
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Follow with the fennel
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Stir evenly. If you feel that the amount of salt before is not enough, you can add more at this time. Finally, add some cooking oil to prevent the vegetables from becoming watery after being exposed to salt. Edible oil also needs to be added when starting to mix the meat filling.
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After waking up, knead the dough evenly
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Cutting agent
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Roll out the dough
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Add the filling
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Wrap the pleats
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Rub a little dry flour on the bottom of the dumplings
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When steaming immediately, place the dumplings on a drawer cloth soaked in water
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Open the pot and put in
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Steam for about 12 minutes and it’s ready
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It’s out of the pot, it’s okay, not a single thing is broken
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The taste is quite strong
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After the steamed dumplings are left for a while, the edges will become a little dry. The same thing will happen to the pure rich noodles made before. Is it better to change it to hot noodles? Try it next time.
