How to make dumplings with peanut and sesame filling

Ingredients ?

Sesame filling:

Cooked black sesame seeds (powdered) 100

Powdered sugar 50g

Lard or unsalted butter 60 or 70g

Peanut filling:

Cooked peanuts (powdered) 100g

Powdered sugar 50g

Lard 30g

Unsalted butter 40g

Glutinous Rice Dumplings:

Glutinous Rice Flour 390g

Boiling Water 120g

Cold Water (can be increased or decreased) 180g

Runny Dumplings (Peanut Filling & Black Sesame Seed Filling) Directions ?

Cooked black sesame seeds (no raw sesame seeds fried and cooled) with a cooking machine into powder, lazy to do can also be purchased on the Internet ready-made cooked sesame powder and peanut flour, add powdered sugar and lard mix well into the refrigerator freezer (not refrigerated Oh) for about half an hour, a little hardened to a good sub-filling rolled round, do not freeze for too long, too hard and not good to roll round.

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Slightly hardened sesame filling divided into 10 grams of a round, and then put into the freezer to freeze hard reserve, frozen hard to wrap

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Peanut filling the same way, the peanut filling of the mixture of all the ingredients mixed well and frozen, divided into 10 grams of a round, and then into the freezer to freeze hard before wrapping.

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If you have a mold for the filling, it is more convenient to divide the filling, put the filling into a laminating bag and squeeze it into the mold and put it in the freezer for two hours.

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Freeze hard after unmolding with a plastic bag and freeze to save, frozen hard will not stick, packaged each time to take a dozen packages and then take.

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Using the mold to divide the filling is really convenient and good to use do not need to weigh and do not have to roll one by one.

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Mold aperture 2.4cm just 7 grams of a dumpling skin of about 11 grams / piece, want to make a bigger buy mold aperture 2.8cm capacity of 11 grams / a dumpling skin of about 17 grams / piece.

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Sticky rice flour first add boiling water with chopsticks to mix a little, and then add cold water and flocculation, the amount of boiling water does not change the amount of cold water can be based on the different water absorption of glutinous rice flour to increase or decrease appropriately.

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Knead into a soft, smooth glutinous rice ball with your hands (about the same softness as an earlobe, not sticky), and divide into about 16 to 18 grams each, cover with plastic wrap and set aside.

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Take a portion of the skin and roll it into a circle, press the center of the circle with your thumb, squeeze it with your hand to form a small bowl, wrap it in one of the fillings, and then close it like a mooncake and roll it into a circle. Arrange in a plate and cover with plastic wrap to prevent the dumplings from drying out.

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This is the peanut filling, glutinous rice dough can be added to the fruit and vegetable powder to adjust the color and can distinguish between different fillings of the dumplings.

Can also be made into hemp paste filling, 65 grams of sesame flour peanut flour 35 grams, other oil and sugar amount remains the same.

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Water boiled into the dumplings with medium heat for a minute, gently push the dumplings with a spoon, after boiling, turn the heat down and add a spoonful of cold water to the dumplings to cook until the surface of the dumplings, and then cook for about 2 minutes on the cook, do not cook for a long time the dumplings will break oh! Cooked dumplings can be accompanied by their favorite sugar water to eat together, cooking dumplings water pouring do not, you can first boil the sugar water and then cook dumplings, so that the dumplings eat up a better texture.

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Packed dumplings can be done now cooking, the amount of this recipe is more eaten dumplings on the surface of a layer of dry glutinous rice powder to prevent sticking, rows into the disk (the bottom of the disk pads a sheet of cling film to prevent sticking) covered with plastic wrap sealed into the freezer freezer hard.

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After hardening, put them into plastic bags and store them in the freezer.

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Tips

Skin 16 to 18 grams of filling 10 grams (if you want to make smaller can be 12 grams of skin 6 grams of filling)

56.4% of the total amount of glutinous rice dough is the amount of glutinous rice flour

30% of glutinous rice flour is the amount of boiling water,

47.5% of glutinous rice flour is the amount of cold water, but the amount of cold water can be based on the amount of water absorption of the glutinous rice flour. But the amount of cold water can be increased or decreased according to the water absorption of the glutinous rice flour, as long as the glutinous rice ball does not stick to the basin can be infinitely soft, the softer the better package?

For example, if you make 20 dumplings, the skin will be 12 grams per dumpling

12×20=240 (total amount of glutinous rice)

240×0.564=136 grams (amount of glutinous rice powder)

136×0.3=41 grams (amount of boiling water)

136×0.475=65 grams (amount of cold water can be increased or decreased as appropriate depending on the amount of water absorbed by the powder)

The amount of cold water can be increased or decreased as appropriate depending on the amount of cold water absorbed by the powder. (increase or decrease as appropriate)