Materials

Flour, yeast, warm water, filling (can be vegetarian or meat), oil, cornmeal

Practice

1, and noodles. In summer, the ratio is one kilogram of flour to half a kilogram of water and 3g of yeast. In winter, the ratio is one pound of flour with half a pound of warm water and 5g of yeast, plus 1g of baking powder and a little sugar.

2, adjust the filling: the filling can be adjusted according to personal preference.

3. Cover the dough with a damp cloth and let it rise in a warm place. When the dough becomes 1.5-2 times the size of the original, press the back with your fingers without bouncing.

4: Knead the dough until it is smooth and there are no big air bubbles, then roll it into a thick strip of 5 cm in diameter and divide it into equal-sized pieces.

5. Roll out the dough into a round shape and fill with the filling in the same way as you would for a homemade dumpling.

6. Put oil in a pan and put in the dumplings, fry them briefly, then pour in water mixed with a little cornmeal and flour (half the consistency of regular milk) to reach one-fifth of the dumplings. Pour in and cover the pan with a lid, and fry over medium-low heat until there is no water in the pan, and the bottom side is golden brown.