Sophora Flower Steamed Corn Dumplings (Wowotou)
槐花窝窝头｜春日时令限定味道 · northern cuisine
Sophora flowers are a fresh seasonal spring ingredient with a delicate, naturally sweet aroma. Fresh petals are soft and juicy with a grassy fragrance; they can be mixed into dough and steamed, blanched and served cold-tossed, or folded into dumpling fillings. Their clean flavor pairs well with simple ingredients like flour and eggs, giving a light, never-heavy taste of spring.
Priyanka RamanSoftware engineer by day, South Indian cook by night. My pressure cooker is my personality now. Trying to nail my amma's rasam without shortcuts.Nutrition & allergens
Contains:Egg
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 256.2(Main ingredients only; seasoning not counted)
- Protein (g)
- 7.8(Main ingredients only; seasoning not counted)
- Fat (g)
- 3.4(Main ingredients only; seasoning not counted)
- Carbs (g)
- 49.7(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 88(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
yu mi mian玉米面
6.35 oz
3.17 oz
egg鸡蛋
1.0 piece
baking soda小苏打
0.04 oz
salt盐
to taste
as needed
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Steaming ↗
Cook with moist vapor for tender, clean-tasting results.
Steps
Fill a pot with water, add 1 g of baking soda, and bring to a boil. Add the sophora flowers and blanch briefly, then remove and rinse under cold water.
✅ Done when: The flowers are done when they are wilted and brightened in color, and have been cooled completely in the cold-water rinse.
- 2
Step 2
Squeeze the blanched flowers dry and add them to a bowl with the cornmeal and all-purpose flour.
✅ Done when: The flowers are squeezed until no more water drips out and are evenly distributed in the dry flours.
- 3
Step 3
Add the egg, salt to taste, and enough water.
✅ Done when: All the additions are in the bowl and ready to be worked into the flour mixture.
- 4
Step 4
Knead into a dough of medium-soft consistency.
✅ Done when: The dough holds together without sticking to your hands, feeling soft but not wet.
- 5
Step 5
Divide the dough into portions of about 100 g each.
✅ Done when: Every portion weighs roughly 100 g and the dough is fully divided.
- 6
Step 6
Shape each portion into a cone-shaped wowotou (steamed dumpling) with a hollow center.
✅ Done when: Each piece holds a cone shape with a distinct hollow, without slumping.
Place in a steamer over cold water and steam for 30 minutes.
✅ Done when: After 30 minutes of steaming, the wowotou are cooked through and firm to the touch.
- 8
Step 8
Remove from the steamer.
✅ Done when: The wowotou lift cleanly off the steamer, hot and fully set.
- 9
Step 9
Break one open to enjoy.
✅ Done when: The interior is fully cooked, tender, and studded with sophora flowers.