For the dough: Sift the flour with the corn starch and form a volcano.
At the center place the eggs with the salt and incorporate adding water little by little until obtaining an elastic mass. Let rest 30 min.
For the filling: Wash and disinfect all the vegetables. Cut all julienne vegetables and onions as thin as possible and reserve.
Prepare a slurry with water and corn starch. In a pan saute the meat, season with pepper and reserve.
In the same pan saute the vegetables, as soon as they soften add the meat, season with soy sauce and ostion. Add the slurry and let cook a little more.
Verify seasoning, add the cinnamon powder and incorporate. Let it cool.
On a flat, lightly floured surface, spread the dough maintaining a square or rectangular shape 2 millimeters thick. Cut circles 9 cm in diameter and cover with a damp cloth so they do not dry out.
Place the filling in the dough and form the rolls, sealing them with a little water. Let them stand for 10 minutes.
Heat enough oil in a pan to cover the rolls and prepare a dish with absorbent paper. Once the oil is hot keep an average temperature so that the rolls are not burned, fry them until they are golden brown and the dough is well cooked, let it drain on the absorbent paper. It serves.
