Tang Ma's Kitchen - Corn and Vegetable Wotou

Pick celery leaves from homegrown celery.

Wash the celery leaves and blanch them slightly in boiling water.

Immediately remove and soak in cold water.

Squeeze out the water and form into a ball.

Then chop it a few times.

Peel the carrot.

Shred the carrot, blanch it, and squeeze out the water.

Use fatty pork or pork belly.

Cut it into small cubes.

Add a small amount of cooking oil to the pan, then add the pork cubes.

Render the fat slowly over low heat and set aside to cool.

Finely chop scallions and set aside.

Put the cornmeal in a bowl, add a little baking soda, and mix well.

Then add the celery leaves, carrot shreds, and chopped scallions.

Add the rendered fat chunks.

After mixing the ingredients, add some vegetable oil, but remember not to add lard or it will ruin the taste!

The mixed ingredients.

Add warm water to the mixed ingredients, little by little. It’s important to knead the dough to a moderate consistency—not too soft or it won't hold its shape.

While adding water, use your hand to form the cornmeal into a ball. Stop adding water once the desired firmness is reached. Cover and let it rest for 20-30 minutes.

Before shaping the wotou, dip your hands in cold water to prevent sticking. First, make the dough into a ball, then use the palm of one hand and the fingers of the other to shape it into a wotou.

Use your fingers to create a small hollow at the bottom of the wotou.

Add some cold water to the pot, spread a damp cheesecloth over the steamer rack, and arrange the prepared wotou on it. Steam over high heat for 20 minutes.

Corn and vegetable wotou is ready to be served!

Nutritious and delicious vegetable wotou. Eating more whole grains is good for your health!

Break one open and take a look inside—it smells great, doesn’t it? Try it out yourself and don’t forget to show Tang Ma your results!