1, in a large bowl add 200 grams of gluten flour, 50 grams of cornmeal, 2 grams of salt, 115 grams of boiling water, the right amount of oil.

2, knead all the ingredients into a smooth dough, and let rise for thirty minutes.

3After the dough has risen, roll it into noodles, divide it into equal-sized doses, and form round crusts of about 10 centimeters each.

4: Brush a thin layer of oil between the dough sheets and fold them all together. Stack them all together and slowly form them into spring roll skin-sized bok choy.

5, steam on the pot for 15 minutes to remove, tear while hot can be.