How to make glutinous rice dumplings?

Material: 250g glutinous rice flour, 160- 190g boiled water (increase or decrease as appropriate).

Peanut and sesame stuffing: cooked black sesame 130g, cooked peanut 35g, powdered sugar 45g (increase or decrease as appropriate), butter 30g (lard can be used instead), and lard 35g?

Steps:

1, put the cooked black sesame seeds into a cooking machine, beat them into uniform powder with a baking cup, melt the butter in water, put the cooked peanuts into a fresh-keeping bag and break them with a rolling pin.

2. Make stuffing first. Put the black sesame powder, powdered sugar, lard and melted butter into a glass bowl and stir evenly with a spatula. Add chopped peanuts and stir well to form a ball.

3. Divide the stuffed stuffing directly into 10g/ piece, put it in a baking tray, and put it in a freezer for cold storage. I tried freezing, just to harden the filling.

4. Prepare the stuffing and start mixing the dough. 250g glutinous rice flour is directly poured with 160- 190g boiling water. After stirring with chopsticks into a flocculent shape, rub it directly by hand.

Although boiled water is used, the dough will not burn. It felt sticky at first. Knead patiently until the dough becomes smooth.

6. Knead the dough into long strips, divide them into 17g/ piece, and then knead them into balls.

7. Gently press the dough into a small bowl, and a piece of dough wraps a piece of stuffing. Wrap the wrapped jiaozi in your hand, put it in a baking tray, and spread a layer of dry glutinous rice flour on the baking tray to prevent adhesion.

8. The wrapped dumplings can be cooked on the spot. The surface of the endless dumplings is covered with a layer of dry glutinous rice flour to prevent adhesion, and then frozen in a fresh-keeping bag.

References:

Tangyuan-Baidu Encyclopedia