Corn Flour Vegetable Dumplings

Shred the cabbage and carrots finely; if you have a grater, use the grater—use whatever method is easiest.

Heat the pan and add 2 tablespoons of sunflower oil (other cooking oils are also fine), then add shredded cabbage and shredded carrots and stir-fry until soft, releasing their moisture.

Add a little white sugar and 1 tablespoon of Weidamei Premium Oyster Sauce.

Break in an egg, add wheat starch and corn flour, and stir until well combined. The amount of corn flour is not fixed; it depends on the dryness or moisture of the ingredients, and should be enough to bind all the shredded vegetables together.

Separately prepare some dry cornmeal in a pan, take a handful of vegetable shreds and pinch them into a ball, you don't need to pinch it tightly, just form a ball, then roll it once in the dry cornmeal.

Mom's house doesn't have a steamer mat, so we had to put it on a plate.

Put the boiling water in the steamer and steam on high heat for 10 minutes.

Mom said it tastes good. With apple cucumber juice, a healthy breakfast is ready!