How to make millet flour, rapeseed and mushroom dumplings

There are many ways to eat, but you must eat some healthy food. To be healthy, you need to cook it yourself. The millet flour, rapeseed and mushroom buns introduced below are very suitable for making.

1. Wash and chop the rapeseed, and cut the soaked mushrooms into large pieces; I used a hand-cranked vegetable grinder to chop them;

2. Mix the vegetables with a little olive oil and season with mushroom seasoning powder before wrapping;

3. Dissolve the yeast powder with a little water, add it to the mixed millet flour and gluten flour, and knead into a soft dough; because millet flour and gluten flour have strong water absorption, the dough is softer than that made with ordinary flour. Water can be added in appropriate amount according to the softness. Cover the dough and place it in a warm and humid place to ferment until it is more than 1.5 times its size; even if gluten flour is added to coarse grains, it will not rise as high as wheat flour.

4. Use a little whole wheat flour to knead the fermented dough evenly and roll it into round pieces;

5. Fill the dough with stuffing and fold it a few times like making round dumplings;

6. Then pinch and fold forward along the left and right directions to close.

7. Cover the steamer and leave for another 20 minutes until it becomes larger and elastic;

8. Put the meat into the steamer and steam for 15 minutes.

Although the millet flour, rapeseed and mushroom dumplings is a simple dish to make, if you have never cooked and don’t understand how to make it, you might as well ask your elders for help. Under their guidance, you will definitely be able to do better.