How to make vegetable dumplings

1. Put corn flour, soybean flour and millet flour into a container, add proper amount of soda and warm water at about 30℃, and stir while pouring water.

2. After the noodles are evenly mixed, put them aside and cover them with a wet cloth to prevent them from drying out. This process takes about 30 minutes to wake up.

3. While sober up, mix onion, ginger, sesame oil and monosodium glutamate with soy sauce and meat evenly, and marinate for 10 ~ 15 minutes. Then, cut the washed and soaked mustard seeds into powder, knead them by hand, and squeeze out the water inside, but don't squeeze them too dry, or they will taste bad. Then mix it with the meat.

4. Grab one and put it in your hand after waking up. Clap your hands after rounding, and the dough will spread out in your hands. After the stuffing is put in, turn the dough over and fold it, and press the stuffing in with your thumbs at the same time, so that the dough is pushed evenly and the thickness is consistent. If you don't put enough water in the dough, it may not close easily.

5. Knead into a ball and put it on the pot. Gather cloth in the middle to facilitate jiaozi heating and steam for 30 minutes.

1. Put * * 500g flour and corn flour (the ratio I use is 1: 1. If coarse grains taste bad like me, you can mix flour and corn flour at a ratio of 2: 1 or 3: 1.

2. Add yeast powder and edible alkali (can be omitted), while pouring warm water, stir it into small bumps with chopsticks, just pour 2/3 of the water, because different brands of flour have different water absorption, and the remaining water can be added according to the actual situation.

3. Knead all the granules into a smooth dough. The dough should be hard, not too soft, because corn flour is rough and doesn't like molding, and it will be soft after fermentation. It is too soft, and the finished product is not full and uneven.

Put the mixed dough in a warm place to ferment until it becomes twice as big. I forgot because I was busy with other things, and it was a little big and the dough was a little soft. Let me remind you here.

5. Break off the pickled cabbage leaves one by one and wash them with clear water.

6. Cut into shreds, then dice, hide for a while, then squeeze out the water in the sauerkraut by hand and put it in the basin.

7. Put the vermicelli in hot water, cook on low heat until there is no white hard core inside, and then remove the cold water.

8. Chop the vermicelli and put it in the sauerkraut pot.

9. Heat the wok, add vegetable oil (usually the amount of cooking oil is a little more, because no oil is added when mixing stuffing), add minced meat and stir until it changes color, add soy sauce, stir well, turn off the fire and air it until it is not hot.

10. Put the dried minced meat into the sauerkraut vermicelli basin and add chopped green onion.

1 1. Add pepper powder and salt and mix well. Try it. It's almost done. There is nothing to taste.

12. Knead the dough evenly and divide it into small dough with uniform size.

13. Take a small portion of dough, flatten it and roll it into a round crust with thick middle and thin sides (don't roll it too thin, which will easily expose the filling), and add the mixed filling.

14. Fold the edge of the leather, without pinching beautiful folds, just pinch it tightly.

15. Then, it is made into steamed bread.

16. put it in a steamer, put cooking oil, cold water, medium fire or low fire on the steaming curtain, boil it and steam it for 20 minutes, which can be extended by 5~ 10 minutes for larger packages.