Originally, I wanted to make steamed buns with flour, but the white flour has been reconciled and I suddenly want to eat corn flour. I mixed some corn flour with it and kneaded it together, and the effect was still very good! Because there is mutton stuffing brought by Inner Mongolia at home, and some stuffing made of onions and carrots is added. The skin is the northeast characteristic, but the stuffing is the Xinjiang flavor. Because corn flour is added to the dough, it is especially fragrant! Noodle material: 200 grams of corn flour, 200 grams of white flour, 5 grams of yeast and about 200 grams of warm water.

working methods

1, stir corn flour and white flour evenly, stir yeast evenly with a little warm water, slowly pour it into flour and stir evenly with chopsticks. Pour the remaining warm water little by little, while stirring with chopsticks until the dough can be kneaded and not sticky;

2. Warm ferment the mixed dough for two hours;

3. Add two spoonfuls of water to the mutton and stir evenly in one direction. Add diced onion, diced carrot, diced auricularia, pepper, salt, soy sauce, cumin powder and cooked salad oil, and mix well in one direction to make stuffing.

4. Squeeze a small piece of dough from the dough, fill it with stuffing and close it. Put the seam at the bottom and make it oval by hand.

5. Put a little oil in the pot, add the cornmeal dumplings, fry them on medium-low heat until the bottom of the pot is golden, pour in less than one third of the water, cover the pot, and continue frying for about 20 minutes until the bottom of the pot is dry and the cornmeal dumplings are cooked.