Today’s winter, when it comes to what to eat today, many people say: The dumpling bowl does not serve as the beginning of winter, and no one cares about the ears when frozen. But in fact, in our south, there is also the custom of not eating dumplings and dumplings in . Actually, I think you should eat dumplings on any festival, which has a great meaning! Reunion is also said to eat even numbers, which means that you are both good and perfect. Friends like me who come from the South who eat rice as usual in the Beginning of Dong, don’t argue about what to eat in the Beginning of Dong. Anyway, they like to eat dumplings and dumplings, and they can be matched with sweet and salty, which is perfect!
Regarding the method of making dumplings, I have compiled a very detailed guide before. has all the skills from dumpling skin to dumpling filling . I have shared with you all the tips. If you haven’t seen it, you must click
color dumplings by two little girls
When I first made it, I used the hot water from the water dispenser at home. It measured about 80 degrees and the noodles were very dry. They cracked and were difficult to deal with when wrapped. It was not recommended to use it.
The second time kneading dough, heated the hot water in the water dispenser in a milk pot, poured the water into the glutinous rice flour, stirred and kneaded into the dough. This time, it felt that the dough was softer than the first time, and the dough was moderately soft and hard, and it was not sticky, so it was easier to wrap.
If you only want to wrap 10 or 20 dumplings and make fewer dumplings at a time, you can use this method. Just note that the glutinous rice flour is easier to dry. After kneading and dividing the dough, cover it with a wet cotton cloth and moisturizing it well.
The third time kneading dough, takes 1/4 of the kneaded dough based on the second boiling water, put it in the water and cook it until the dough floats out, and then removes the color. Mix the cooked dough with the previous dough and knead it evenly. This method treats the dough softer than the first two, and it will be a little sticky with a handbag, so it is easier to use with gloves.
This method is similar to the medium-sized method of bread. If you make more dumplings at a time, the dough will harden slowly in this way.
Generally, the second method we use in our family is that boiling water and noodles are more suitable. (shared from bean fruit food certification master Yueyingshaqiu)
glutinous rice flour 250 grams, pour in boiling water (100 degrees), mix well with a spatula and knead it into a ball. When you first knead the glutinous rice flour, it will feel sticky, so just rub it for a while.
Divide the dough into 25 parts and cover it with wet gauze or cotton cloth, the plastic wrap I used to take photos.
dumpling filling
Although the dumpling filling is diverse now, the most classic one is still the black sesame seeds! Generally, lard is used. Today I will teach you how to make it with butter. Our food master of Douguo has made many attempts. I tried butter, coconut oil and butter, and finally found that butter is the best . Butter is neither meaty nor too difficult to handle; coconut oil will be a favorite among vegetarians, but it has a strong coconut aroma that will make the black sesame stuffing less pure.
(shared from Douguo Food Certification Master Food Domain Home)
[Preparing ingredients]
cooked black sesame 55g fine sugar (fine sugar can make the filling better mold and cannot be replaced) 85g, butter (softened but not melted) 90g
This recipe can make 48 black sesame stuffings. The extra filling can be refrigerated for 1-2 months. Make fresh glutinous rice dumplings at any time when you want to eat
[Detailed method]
, You can buy cooked black sesame seeds. But it is best to stir-fry yourself: Heat a clean and dry wok over medium heat, add black sesame seeds and stir-fry for 7-8 minutes, and wait until the strong sesame fragrance is smelled, turn off the heat and put it out until completely cool.
and In a wall breaker or grinder, grind the cooked black sesame into a fine powder, the finer the better.
, Put the black sesame powder into the bowl of the mixer, add white sugar, and stir with a spatula.
Then add the butter in 3 times, turn on and stir for 10 seconds after each addition. You can also stir directly with a spatula to ensure that the butter and black sesame powder are mixed evenly.
Scoop the mixture into a bowl and refrigerate in the refrigerator for 30 minutes. This is to make the mixture slightly harder and make it easier to make a black sesame stuffing.
pack dumplings
(shared from Douguo Food Certification Master Food Domain Home)
, Take out the black sesame filling that has been refrigerated for 30 minutes and roll it into 4-5g filling balls per serving. Press the glutinous rice balls into small round cakes with a diameter of about 5 cm, put a black sesame stuffing in the middle, and pinch the edges to wrap the black sesame stuffing.
, Let the dumplings roll between your hands and roll them into a smooth ball shape. Make all the dumplings well. Sealed the remaining black sesame filling and put it back in the refrigerator to refrigerate.
Cooking glutinous rice balls
In fact, there are also skills in cooking glutinous rice balls. This is what I learned from the program of Ningbo tank duck dogs in the old store to teach glutinous rice balls. I will share it with you. (by Douguo
Ashnan8)
, Boil the water on a high heat, and then turn the heat down appropriately to make it boil without simmering. (This way the dumplings are not easy to break).
and put the dumplings into the pot. Wait a little and you can stir the dumplings with a spoon to exercise. Do not touch the dumplings by stirring the water to move the dumplings.
, Wait for the dumplings to boil slowly, pour in an appropriate amount of cold water to stop the boiling. Boil about two to three times, adding some water to stop boiling. During the entire process of cooking dumplings, the water should boil but not simmer, and adding cold water is the purpose. After the dumplings float, they can basically be released from the pot.
, After the black sesame dumplings are cooked, they will be served together with a small amount of soup into a beautiful white porcelain bowl. At this time, you can also add some of your favorite wine into the bowl.
OK. I think I have already explained the recipe for glutinous rice balls in detail. It may be long-winded to read, but I believe that as long as I read this article carefully, I will definitely be fine to get a perfect glutinous rice ball!
It’s the beginning of winter, I hope you can eat warm every day.
I am Douguo Food. There is a small goal to let people who love food learn to have a specialty dish.
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