corn dumpling flour
How to make bran-free dumplings – Shakespeare’s egg-shaped fried dumplings
1、Mix the corn dumpling flour + water with chopsticks and then knead the dough by hand (corn dumpling flour will be stickier than flour, be patient) until the dough is non-stick, wrap the dough in the film and knead the dough for 15 minutes.
2、Prepare the filling: corn, peeled and diced; garlic, peeled and diced; carrots, peeled and diced; mushrooms, soaked and chopped; water chestnuts, peeled and chopped; celery, washed and chopped; shrimp, washed, peeled and chopped (you can also put the shrimp, celery, corn, and everything else into a hand mixer and mix until small particles, then mix well).
3、Knead the noodles into long strips and cut them into pieces.
4: Roll out the dough with a rolling pin into a thin sheet (harder to roll out, harder to use) and cover with the filling.
5, pinch the edges to shape (pinch ugly cry little friends can pinch better look ha)
6) Save some of the dumplings for later use, and keep the rest frozen.
7) This dumpling is more suitable for steamed or fried dumpling. This time, I made fried dumplings: Place the dumplings in a non-stick pan, pour some oil and half of the water into the pan, cover the pan with a lid and let the water boil until it dries out.
8, collect the dry pan and then pour some oil 2 eggs beaten add the right amount of salt seasoning seasoned egg mixture with a spoon sieve into the pan frying until the eggs are solidified on the plate.
9, delicious jitterbug egg holding fried dumplings are done ✅