How to Make Delicious Carrot and Corn Dumplings at Home?

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

Instructions:

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.