From Corn Harvest to Cornmeal Dumplings: Visiting the Culture and Cuisines of Shanxi, China (In Chinese)   
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(For all ingredients, please use organic versions if available)
Corn Flour Vegetable Dumplings
300 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 Porridge
200 grams corn powder
50 grams sweet potato
50 grams pumpkin
1½ liters water

Pickled Vegetables
100 grams radish
100 grams carrots
2 teaspoons vinegar
½ teaspoon salt

Corn Flour Vegetable Dumplings:

  1. Mix some water and leaven.
  2. Add the corn flour. Mix it.
  3. Cover it and leave it for 15 minutes.
  4. To prepare the filling of the dumplings, cut the radish leaves.
  5. Chop the radish leaves really fine and put them in a bowl.
  6. Cut the tofu into small fine pieces.
  7. Add the tofu to the vegetables.
  8. Add some minced ginger.
  9. Sprinkle some wild pepper powder, and then some salt and sesame oil.
  10. Mix them up and let it for a while to allow it absorbs the seasoning.
  11. After 15 minutes, the dough is ready.
  12. Knead the dough until it’s neither too soft, nor too hard.
  13. Preheat the pan.
  14. Meanwhile, use both hands to push the dough toward the center.
  15. Add as much filling as we can so that it tastes better.
  16. Cover the filling with the dough.
  17. Add some boiled water into the pan. Add it to cover half of the dumplings.
  18. Put the filled dough into the pan and let it cook for 15 minutes.
  19. When the water dried up, the dough will become brown.
  20. The vegetable dumplings are crispy outside and tender inside.
  21. Ready to be served.
Corn Porridge:
  1. Cut the sweet potatoes and the pumpkin.
  2. Boil the water.
  3. Add the diced sweet potato and the pumpkin, one at a time.
  4. Stew these 3 ingredients together.
  5. After the sweet potato and the pumpkin are softened, add the corn flour.
  6. But first, mix the corn flour with cold water so it won’t lump.
  7. Slowly pour the mixture into the soup, turn up the heat and let it cook.
  8. Stir it once a while so that it won’t burn at the bottom of the pot.
  9. Ready to be served.
Pickled Vegetables:
  1. Cut the radish and the carrot into strips, and season them with some salt and vinegar.
  2. Ready to be served.

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