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Rustic cornmeal dumplings pressed against the sides of a boiling pot and steamed covered until puffed, yielding pillowy golden cakes with a faintly sweet corn flavor.
Instructions
- 1
Cornmeal.
- 2
Add the flour and yeast.
- 3
Mix well.
- 4
Pour in clean water and stir evenly.
- 5
Cover with the lid and let it rest for 20 minutes.
- 6
Add an appropriate amount of water to the pot and bring it to a boil.
- 7
Heat the pan and shape the cornmeal into a round shape.
- 8
All pasted properly.
- 9
Cover with the lid and simmer on low heat for 10 minutes.
- 10
Turn off the heat and let it simmer for 3 minutes.
- 11
Finished product.
- 12
Xuan is soft and tasty.
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Ingredients
Main Ingredients
- cornmeal150
- Flour20 g
- Yeast2 g
- Clear water120 g