Ingredients for Vegetable Dumplings
| Corn Flour 100g | Carrot 1 piece |
| Egg 1 | Spinach As needed |
| Oil As needed |
Recipe for Vegetable Dumplings
Step 1
In a pan, add some oil, crack an egg, and stir with chopsticks in clockwise and counterclockwise directions to create small and tender egg crumbles. Once slightly cooked, turn off the heat to prevent the egg from becoming too dry. Then add dried shrimp, shredded carrots, blanched spinach, squeeze out excess water, cut into medium-sized pieces. Do not cut the spinach too small, as it may not stick well later. Do not squeeze out too much water.
Step 2
Mix spinach, egg, carrot, dried shrimp, a bit of five-spice powder, light soy sauce, oyster sauce until well combined. Add a bit of white flour for better consistency and stickiness. Mix well.
Step 3
Form into dumplings, roll them in a layer of corn flour (similar to making tangyuan). Sprinkle some water on the surface, then roll in a layer of dry flour. Repeat based on preference for thickness. If you find it troublesome, simply add more corn flour to the filling mixture and make into vegetable balls. Steam in boiling water for 30 minutes.
Step 4
Finished product, mine was a bit dry, I really love vegetarian fillings, this filling is really delicious.
Step 5
Also, take a look at my jujube steamed cake. 100g corn flour, 100ml hot water to mix the flour. Stir until the corn aroma comes out, add an egg, 3g yeast, sugar to taste, jujubes, a little baking powder.
Step 6
Let it rise, it’s better to add some white flour for softness. I wanted to eat pure corn flour, but corn flour doesn’t have gluten, so it won’t double in size but will have air pockets.
Step 7
Also steamed for half an hour, not bad, just not as soft as with the addition of white flour, tends to fall apart.
Step 8
Take another look at my big pig’s trotter.
