Weinan cuisine - steamed dumplings with sautéed filling

material

Cornmeal 300 g, wheat flour 100 g, minced venison 300 g, net yam 75 g, green onion 20 g, walnut powder 50 g, cooking wine 20 g, refined salt, chicken essence 3 g each, monosodium glutamate 1 g, pepper 0.5 g, soy sauce 15 g, peanut oil 25 g, baking powder 10 g.

steps

1: Add wheat flour and baking powder to the corn flour and mix well, use warm water and form a soft and hard dough, and let it sit for 10 minutes. The yam and green onion are chopped. Heat oil in a pan and sauté minced venison. 2: Cook in cooking wine, soy sauce and stir-fry well, add chopped green onion and yam and stir-fry until cooked, put it into a container, add salt, chicken essence, monosodium glutamate, pepper and walnut powder and mix well into the filling. 3: Roll the dough into a large and uniform mixture, press it flat one by one, roll out into a round skin, put the filling, and knead it into a large dumpling raw blank. Place on an oiled steaming curtain, steam over high heat until cooked, remove, plate and serve.