How to Make Double-Stuffed Gnocchi with Soya Style Skin

How to make double-filled dumplings:

"Common millet dumplings in soup, double-stuffed dumplings in pumpkin. Sweet wine dumplings in a garden of wine, and plum blossom cakes in a garden of Ding Sheng Cake. With a mixture of glutinous rice and japonica rice as the cake flour, one dough is wrapped with two kinds of fillings, suggesting that the name is therefore double-stuffed dough. Suzhou has a long history of cake dumplings, represented by the Suzhou area, with fillings of nuts, lard dices, flavored by osmanthus and roses, and flavored with heavy sweetness. When the lunar calendar, there are seasonal varieties, spring cake, summer cake, autumn pastry, winter sugar production and marketing law. Love sweet like me, naturally refused to let go of each seasonal varieties, in fact, prefer savory flavors, the same can be found in the taste of the snacks, such as early summer listed fried meat dumplings, steamed glutinous rice, round-grained rice flour dough wrapped in fried meat filling, pouring marinara sauce and become. The finished product has a soft, sticky skin and is filled with a large amount of marinade, so it's best to eat it now.

As the old saying goes: "Morality is passed on to the family for more than ten generations; wealth is passed on to the family for no more than three generations". This refers to the lack of talent in the family is difficult to be rich more than three generations. The reason why the Soviet-style pastries can be inherited, a head of the old ancestors rely on the wisdom of the inheritance, the development so far, its selection of materials, materials, technology, production, flavor on the continuous improvement, the same can not be ignored. Every place has its own special snacks, some of them to the present day, but also is struggling to support, outsiders came to taste a taste, and the local has long been lack of people to ask. Fortunately, the Soviet-style pastries still have a broad base of the masses, and to this day, a piece of cake wrapped in salted lard cake is still the first choice of many people's breakfast. Heavy osmanthus sugar rice cakes dipped in egg wash and fried to a golden color in a little thin oil are sweet and soft to the bite, and as a must-eat on the first day of the New Year, they signify a year of happiness and good fortune.

Double-stuffed dumplings my mother and I love, often go home near a famous pastry store to buy to eat, a bite, sweet bean paste, fragrant sesame, plus soft sticky skin, with a bowl of salty tofu flower, extremely delicious. But wherever encountered delicious like to emulate at home, the only people who do not have the confidence to touch this category. Because the general glutinous rice dumplings are raw flour kneaded, wrapped and steamed. And double stuffed dumplings, a class, are talking about the cake flour steamed and kneaded directly after the filling, the operation is much more difficult. Think about it, a big sticky ball sticking to your hands, but also wrapped in two different fillings, not to find yourself in trouble? If you really want to eat it, just buy two of them to satisfy your craving.

Raw materials: dough: 75 grams of glutinous rice flour, 75 grams of water-ground glutinous rice flour, 100 grams of boiling water, a small spoonful of sugar, a little lard;

Filling: black sesame seeds, brown sugar, sugar plate oil ding;

Red bean paste, kidney bean paste.

1. The crust:

The dough is still half ordinary glutinous rice flour and half water-ground glutinous rice flour, easy to shape and soft.

How to do it: Mix the glutinous rice flour and sugar, pour boiling water in the center, and roughly knead it into a soft ball, then knead in the flour on the sides. Add a small dollop of lard, knead well, and let rise for 30 minutes.

2. While the dough is rising, prepare the filling. The filling for double-stuffed dumplings is usually red bean paste and black bean paste. Bean paste filling, I used half of their own fried white bean paste, half of the Kyo-Japanese bean paste mixed well, the black ocean pastry is black sesame seeds fried and ground, with the right amount of brown sugar mixed well, mixed with sugar plate oil ding.

3. Knead the dough rolled long, cut into five equal parts, roughly 50 grams a. The dough is then cut into two parts and wrapped in bean paste. Split in half and wrap in bean paste and sesame filling.

4. Combine the two pieces of dough together and knead them slightly to make a single ball.

5. Dumpling leaves on the bottom, on the steamer for 15 minutes, steam can be cooked, long time easy to collapse.