(For all ingredients, please use organic versions if available) Corn Flour Vegetable Dumplings300 grams corn flour 1 cup fermented wheat flour 500 grams radish leaves 200 grams tofu 1 teaspoon minced ginger 3 teaspoons sesame oil ½ teaspoon salt 200 milliliters water Corn Porridge200 grams corn powder 50 grams sweet potato 50 grams pumpkin 1½ liters water Pickled Vegetables100 grams radish 100 grams carrots 2 teaspoons vinegar ½ teaspoon salt
Corn Flour Vegetable Dumplings: - Mix some water and leaven.
- Add the corn flour. Mix it.
- Cover it and leave it for 15 minutes.
- To prepare the filling of the dumplings, cut the radish leaves.
- Chop the radish leaves really fine and put them in a bowl.
- Cut the tofu into small fine pieces.
- Add the tofu to the vegetables.
- Add some minced ginger.
- Sprinkle some wild pepper powder, and then some salt and sesame oil.
- Mix them up and let it for a while to allow it absorbs the seasoning.
- After 15 minutes, the dough is ready.
- Knead the dough until it’s neither too soft, nor too hard.
- Preheat the pan.
- Meanwhile, use both hands to push the dough toward the center.
- Add as much filling as we can so that it tastes better.
- Cover the filling with the dough.
- Add some boiled water into the pan. Add it to cover half of the dumplings.
- Put the filled dough into the pan and let it cook for 15 minutes.
- When the water dried up, the dough will become brown.
- The vegetable dumplings are crispy outside and tender inside.
- Ready to be served.
Corn Porridge:- Cut the sweet potatoes and the pumpkin.
- Boil the water.
- Add the diced sweet potato and the pumpkin, one at a time.
- Stew these 3 ingredients together.
- After the sweet potato and the pumpkin are softened, add the corn flour.
- But first, mix the corn flour with cold water so it won’t lump.
- Slowly pour the mixture into the soup, turn up the heat and let it cook.
- Stir it once a while so that it won’t burn at the bottom of the pot.
- Ready to be served.
Pickled Vegetables:- Cut the radish and the carrot into strips, and season them with some salt and vinegar.
- Ready to be served.
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