Corn dough pot stickers

I really like corn dough pot stickers. When I was a child in the countryside, my mother often made them for me. So today I will share with you the method:

Corn dough pot stickers

200g cornmeal 200g white flour

5g yeast About 200g warm water

Lamb and Onion

Carrot Fungus

Pepper salt

Soy sauce cumin powder

Cooked salad oil

Corn dough pot stickers

Corn dough pot stickers recipe

1. Mix cornmeal and white flour evenly, add a little warm water to yeast and mix evenly, slowly pour it into the flour, and stir with chopsticks. Then pour the remaining warm water little by little, stirring with chopsticks while pouring, until the dough can be kneaded and is not sticky.

2. Put the dough in a warm place to ferment for two hours

3. Add two spoons of water to the mutton and mix well in one direction. Add diced onion, diced carrot, diced fungus, pepper, salt, soy sauce, cumin powder, and cooked salad oil and mix well in one direction to make the filling.

4. Take a small piece of the dough and flatten it with your hands. Put the filling in it and seal it. Put the seal at the bottom and roll it into an oval shape with your hands.

5. Put a little oil in the pan, put in the corn dough, fry the bottom over medium-low heat until golden brown, pour in water to cover one-third of the corn dough, cover the pot, and continue frying for about 20 minutes until the bottom of the pot is dry and the corn dough is cooked.

Tips

1. The corn dumplings in Northeast China were originally made of cornmeal. Now many restaurants use two-grain flour. I think they are better than pure cornmeal ones. They have the aroma of cornmeal and are easier to accept. Most people may not be used to eating pure cornmeal ones.

2. The ratio of fillings I use is about 1:1. You can adjust it according to your personal taste. If you like cornmeal, put more, if you don’t like it, put less;

3. The fillings of Northeast corn dough dumplings are usually green vegetables and wild vegetables, so they are called vegetable dumplings. I happened to have mutton at home, so I made mutton fillings. The fillings are completely Xinjiang-style, a bit like baked buns, hehe~

4. In the past, this kind of pot stickers had to be made in a large iron pan, with the pancakes stuck to the edge of the pan without adding oil. Now it can only be made in a frying pan. I added a little oil to fry it, and I think it tastes better when fried in oil.