Q: Can I use frozen corn instead of fresh corn?
A: Yes, you can use frozen corn. Just make sure to thaw it before using.
Q: Is it necessary to use a fork to shred the carrots?
A: Using a fork helps to create finer carrot shreds, but you can also use a grater.
Q: Can I steam these dumplings in a regular steamer instead of an electric rice cooker?
A: Absolutely, any steamer will work as long as the dumplings are steamed for about 20 minutes.
Q: What’s the purpose of dipping the dumpling wrapper edges in water?
A: Dipping the edges in water helps to seal the dumplings more effectively, preventing them from opening during steaming.
Carrot and Corn Dumplings
Notes
Ingredients:
- Corn: 1 ear
- Carrots: 2
- Roasted sausage: 250 grams
- Green onions: 50 grams
- Bean oil: 2 tablespoons
- Young ginger: 1 piece
- Sesame oil: 1 tablespoon
- Black pepper powder
- Chicken powder: 5 grams
- Wash and finely shred the carrots and ginger, and finely chop the green onions.
- Steam the corn until cooked, then remove the kernels. Cut the roasted sausage into small pieces.
- Mix the sausage, ginger, green onions, corn kernels, and carrot shreds together.
- Add bean oil (cooked), oyster sauce, black pepper powder, chicken powder, and sesame oil to the mixture and stir well.
- Prepare dumpling wrappers, dipping the edges in water before filling and sealing them.
- Steam the dumplings in a steamer or electric rice cooker for 20 minutes.
- Once steamed, the dumplings are ready to serve, though they may not look perfect if it's your first attempt.
- Rich in vegetables and protein from the sausage.
- Contains essential vitamins and minerals from carrots and corn.
- Low in fat, especially if lean sausage is used.
