Q: Can I use another type of meat instead of pork for the filling?
A: Yes, you can substitute pork with chicken, beef, or even a vegetarian alternative.
Q: Is it necessary to use hot water to mix with the corn flour?
A: Yes, using hot water helps to cook the corn flour slightly and ensures a smooth dough.
Q: How do I know when the dough has risen enough?
A: The dough should double in size and feel soft and not too stiff.
Q: Can I freeze these dumplings for later use?
A: Yes, you can freeze the dumplings before steaming and steam them directly from frozen when needed.
Corn Flour and Sauerkraut Dumplings
Notes
Ingredients:
- 300g Corn Flour
- 100g All-Purpose Flour
- 4g Yeast
- 800g Sauerkraut
- 200g Pork
- Half a Green Onion
- 3 slices of Ginger
- 2 tablespoons Cooking Wine
- 2 tablespoons Soy Sauce
- 1 teaspoon Sichuan Pepper Powder
- 1 tablespoon Yellow Bean Sauce
- Salt, to taste
- Cooking Oil, as needed
- Scald corn flour with freshly boiled water, stirring until no dry flour remains. Let it cool slightly.
- When the corn flour mixture is cool enough to handle, add yeast and mix well. Then, add all-purpose flour and knead into a medium-firm dough. Let it rise.
- Chop pork into mince. Add finely chopped green onion, ginger, and Sichuan pepper powder. Pour hot oil over these ingredients.
- Season with cooking wine, soy sauce, salt, and yellow bean sauce.
- Finely chop the sauerkraut and squeeze out excess moisture. Mix into the pork filling.
- Form the mixture into your preferred shapes, steam for 15 minutes, then let rest in the steamer for an additional 5 minutes before serving.
- High in fiber from corn flour and sauerkraut.
- Provides protein from pork.
- Contains essential vitamins and minerals from green onions and ginger.
