Corn flour made of cornmeal pot stickers, it belongs to the northern specialties, usually do not often eat also not common to have to sell. Only to go to the suburbs to play to eat farm dinner only have the opportunity to taste, in the farmhouse restaurant is particularly popular, usually the store's specialties, the boss will also be strongly recommended to eat many times after the discovery of quite delicious, but also quite like to eat, golden cornmeal pot stickers and fluffy and soft, chewing and crispy, the elderly and the children love to eat to the side of the friend to ask about the practice, and found that it's not difficult at all, as long as you master the production process of some skills can easily be made at home! The process of production of some of the skills can be easily learned at home. The cold winter solstice is coming, give the family hands to do a pot of pot stickers eat up, although the family does not have a large iron pot, with this frying pan, ordinary pan or electric cake pan can be realized.

Preparing ingredients:

300g of corn flour, 150g of old dough, 190g of water, 2g of yeast, 1 tablespoon of sugar, 1g of baking powder, a few drops of cooking oil, a small amount of cooked white sesame seeds, and a small bowl of boiled water

Preparation:

1.

1, the corn flour, old dough, yeast, sugar, baking powder are prepared on a silicone mat. The old dough is first torn into small pieces by hand, no old dough is recommended to replace with 150g of plain flour, and then add about 80g of water and about 3g of yeast;

2. Slowly add the water in small increments, mix all the ingredients and knead the dough into a smooth ball of dough and cover with plastic wrap to loosen it for about 20 minutes. The amount of water according to the water absorption of corn flour and old dough dry and wet degree of appropriate adjustments;

3, the dough relaxation is completed after the average divided into 10 small doses, time enough under the circumstances recommended that the dough fermentation to have a honeycomb shape and then shaping to do out of the cornmeal pot stickers more fluffy, the morning time is more hurried, the use of the half-fermented state;

4, the dough will be each agent The first thing you need to do is to make sure that you have the right amount of water in the right place, and that you have the right amount of water in the right place to make sure that you have the right amount of water in the right place. Use the steam in the pot to steam the cornmeal stickers;

6, wait until you can't hear the water in the pot to make the sound of noise when you open the lid;

7, then fry to the bottom of the caramelized, the surface and the side of the hands are not sticky, that is, you can turn off the power from the pot. If you like to eat both sides are crispy bottom of the cornmeal potstickers, you can turn the other side and continue to fry for 1 minute to 2 minutes and then out of the pot;

8, out of the pot after the cornmeal potstickers;

1, the production of cornmeal potstickers recommended to add a little bit of ordinary flour, eating taste better, if all the use of cornmeal flour, the taste of the rougher, the general children are not easy to accept;

2, the kneading of dough When you add the old dough, directly use it instead of ordinary flour and the right amount of yeast, time enough, there is old dough will not need to add additional yeast;

3, cornmeal pot stickers into the pot to leave a gap between each, to give it space for fermentation;

4, just started frying, it is recommended that the fire or humidity should not be too high, on the one hand, you can give him time to ferment, on the other hand, to prevent frying;

3, the cornmeal pot stickers into a pot, to give it time to ferment, on the other hand, to prevent frying. prevent frying paste;

5, the amount of water should not be too much, generally no more than the height of the pot sticker 1cm or so can be;

6, how to judge whether the pot sticker is cooked, after frying with the hand pinch a pinch, can rebound back to indicate that it is ripe, if it can not rebound back to indicate that it is not ripe;