Скачать или смотреть Easy Cheesy Corn Dumpling a Combination that you need to try ! | Homemade Dumpling Wrapper

Recipe for Corn Cheese Dumplings with Homemade dumplings wrapper
Ingredients:
For dumplings wrapper
140 gm of flour
84 ml boiling water
1 tsp salt
For dumplings filling
1 medium corn
1 tbsp oil
2 tbsp of ginger and garlic minced
3 to 4 tbsp green chili and onion whites
1 tbsp Gochujang (optional)
1/2 cup Processed cheese grated
1/2 cup Mozzarella cheese grated
1/2 cup green onion chopped
4 tbsp Cream or mayonnaise
salt and pepper to taste

For skirts dumplings slurry
1 tbsp oil
1/3 cup water
2 tbsp all purpose flour
1/4 tsp salt


*Instructions:*

1. *Prepare the Dough:*
Let the boiling water cool down for 2 minutes.
Combine and mix water and flour using chopsticks or a spoon.
Start kneading the dough using your hands. The dough may feel dry at first, but keep mixing and kneading until it comes together. Do not add more water.
Once combined and formed together, knead the dough for 12 minutes until smooth. The dough is ready when you press it lightly and it bounces back.
Put the dough in a ziplock bag and let it rest for 30 minutes to 1 hour at room temperature. As it rests, it will steam and become softer.

2. *Prepare the Filling:*
Sauté the garlic and ginger until it turns light brown. Add green onion and chilli and saute well
If using gochujang, add it for additional umami flavor and mix well.
Mix processed cheese and mozzarella cheese with green onion , cream and salt and pepper.You can substitute cream with mayonnaise. Warm corn helps melt the cheese, so mix it well to bind together.

3. *Shape the Dumplings:*
Stretch the dough into a bagel-type shape and cut it in half to form 2 equal-sized logs.
Roll one log to about 2 cm in diameter and cut into 10 even pieces per log.
Dust some flour on the working surface and roll the dough balls into rounds. Use a rolling pin to roll the edges thin, making sure to dust with flour to prevent sticking.
Store the wrappers in a ziplock bag and freeze them for up to 3 days if needed.

4. *Assemble the Dumplings:*
Apply some water to the sides of the dough rounds and add the filling to the center.
Fold the dough in half and pinch the center, then pleat both sides.

5. *Cook the Dumplings:*
Use a non-stick pan and cook dumping on medium flame. Make slurry using flour, water and salt.Mix until there are no lumps.
Once the dumplings get crispy on the bottom, pour the flour slurry in between and immediately cover the pan.
Cook on low flame for 10 to 12 minutes. The dumplings will look pale when cooked.
If trying this method for the first time, cook 2 to 3 dumplings initially to get the hang of it.
Add 1 tsp of oil and let it cook for 30 seconds more.
Place a plate on top of the pan and carefully flip it to serve.

Enjoy your delicious corn cheese dumplings!