Several ways to make soup dumplings

1. Black Sesame Peanut Soup Dumplings - A Classic in Soup Dumplings

Ingredients: 200g of glutinous rice flour, warm water Filling: 30g of cooked black sesame seeds, 50g of sautéed peanuts, 28g of lard, and 40g of sugar

1. Sauteed black sesame seeds and peanuts together in a wall-breaker to break up the mixture, then add the Lard and sugar, mix well, put in the refrigerator to chill, the lard will solidify, easy to pack filling.

2. glutinous rice flour plus slowly add warm water, knead into a relatively soft dough. Then take a part of the kneading mat rolled into a long strip, cut into a small dose, the size of your own favorite.

3. Round and flatten each dough ball and wrap it in a filling.

4. Boil water in a pot, point once water, floating ready to eat.

2. Wine dumplings - both dessert and tonic

Materials: dumplings, sweet wine dumplings, eggs, goji berries

Practice:

1. Dumplings can be made according to the above, or you can buy frozen dumplings.

2. When cooking dumplings, scoop some sweet wine out, this is my own wine Oh, supermarkets should also be sold.

3. Open an egg.

4. When the water boils, add the right amount of sweet wine.

5. When it boils again, pour the egg mixture along the side of the pot without stirring.

6. The egg mixture will slowly solidify and float, add a few goji berries and turn off the heat.

3. red bean small dumplings - without filling is also delicious

Materials: 100 grams of red beans, glutinous rice flour 100, 90 grams of warm water, brown sugar

Practice:

1. red beans in advance of the soaking two or three hours.

2. Into the electric pressure cooker, add water, no more than a little bit of red beans on the line.

3. Select the "beans" program. It's quicker and less stressful to use an electric pressure cooker, but of course you can choose to use another cooker.

4. Slowly add warm water to the glutinous rice flour and mix to form a dough.

5. Knead into a long strip, cut into small doses and knead round. (Smaller, easier to cook.) I ate half, the remaining half in the refrigerator to freeze, the photo is frozen after the second day of the round, the first day I forgot to shoot

6. Pour the boiled red beans and soup in a pot, add the right amount of brown sugar, pressure while cooking, so that part of the red beans will become red bean paste. When the water boils, add the rounds and float.

4. Sugar does not shake - soft, sweet and smooth, easy to do

Materials: 100 grams of glutinous rice flour, 90 grams of warm water, 30 grams of brown sugar, sautéed white sesame seeds, coconut, there are peanuts would be better

1. Slowly add warm water to the glutinous rice flour, and form a dough.

2. Divide into balls of about the same size.

3. Boil water in a pot and cook until the balls float, then cook a little longer. Strain.

4. Brown sugar and appropriate amount of water melted over low heat.

5. Put the cooked balls into the pot, gently stir fry a few times, so that evenly coated with color.

6. Remove from the pan, plate, pour sugar water, sprinkle with sesame seeds and coconut, crushed peanuts are better.

5. Sweet potato and brown sugar balls - not fried not steamed, healthy and sweet

Materials: 100 grams of sweet potato, 100 grams of glutinous rice flour, brown sugar, fried sesame seeds moderate

Practice:

1. sweet potato steamed, you can use the rice cooker to steam the grid when cooking rice, saving electricity.

2. Scrape the sweet potato puree and crush it with a spoon.

3. Add glutinous rice flour and knead into a smooth dough.

4. Shape into a long strip, cut into equal sized pieces and roll out.

5. Put brown sugar and fried sesame seeds about 1:1 in a food processor, break them up, and put them on a plate. I put about three tablespoons of each.

6. When the water boils, add the sweet potato dumplings and wait until the dumplings float, then they are cooked.

7. Remove them from the water and immediately roll them in the brown sugar and sesame filling.

6. colorful clouds dumplings

Materials: 200 grams of glutinous rice flour, a little red currant powder, the right amount of bean paste filling

Process:

1. half of the glutinous rice flour in the slow addition of the right amount of lukewarm water, the water temperature should be a little higher, the boiling water is slightly cooler on it, kneaded into a soft and hard dough.

2. Add a little red yeast powder to the other half of the glutinous rice flour and knead into a pink colored dough.

3. Divide the bean paste filling into equal-sized balls of about 10 grams.

4. Roll the two dough balls into long strips and twist them around each other.

5. Knead the dough into a long colorful strip, cut it into equal sized pieces with a spatula, roll it out, and wrap it in the filling.

6. Boil water in a pot first, under the balls, after the water boils, add half a bowl of cold water, and then boil, float can be, ready to do it is very easy to cook.

7. powder claw dumplings - cute

Materials: 150 grams of glutinous rice flour, a little red currant powder, orange sesame bean paste filling moderate

1. Glutinous rice flour slowly add the right amount of warm water, and into a soft and hard dough.

2. Add a little red yeast powder to a small portion of the glutinous rice dough and knead it to form a pink colored dough. Get one white and one red dough, cover with plastic wrap and let it rest for a while.

3. Divide the bean paste filling into equal-sized balls, about 10 grams.

4. Divide the white dough into about 15 grams, then take one slightly larger red dough ball and three slightly smaller ones, and roll them into balls

5. Wrap the white dough ball into one bean paste filling

6. Dip the red dough ball in a little bit of water, and stick it on the top of the soup dumplings

7. Sprinkle the plate with some cooked glutinous rice flour, and put the soup dumplings on top of it to prevent them from sticking

8. Put in the dumplings, boil the water, put it in the pot, and steam for about 7 minutes.

8. Pumpkin steamed dumplings

Materials: 200g pumpkin puree, 130g glutinous rice flour (approx.), 60g flour (approx.), appropriate amount of bean paste filling, appropriate amount of coconut

Practice:

1. Steam the pumpkin, scrape the pumpkin puree, and crush it. (In fact, the pumpkin can be steamed by the way when cooking rice with a steaming grill, which is more power-saving.)

2. Pumpkin puree, glutinous rice flour, flour into the chef machine. (Bread machine or hand kneading can be, this random kneading can be made into a ball, just pumpkin water content is different, try to knead the dough softer.)

3. I was kneading in the all-in-one machine, 2 speeds for 3 minutes, stopping in the middle to observe the state of the dough, if it is dry, you can also add a little bit of water in small amounts.

4. Knead the dough into an even and smooth surface.

5. Divide the dough into equal sized portions, roll each portion into a small ball, and cover with plastic wrap at all times to prevent it from drying out.

6. Divide the bean paste filling into equal balls, smaller than the dough you just made. (With other favorite fillings can be, my bean paste own fried, oil put less, look a little dry, haha.)

7. Take a dough, flatten it, wrap it in a bean paste filling, and re-roll it.

8. Put the wrapped pumpkin dumplings on greaseproof paper.

9. When the water boils, steam the dumplings for 10 to 13 minutes, depending on the size of the dumplings.

10. Steamed dumplings yellow, color is very nice, rolled on a bit of coconut, good-looking and not sticky, with the hand can be held directly to eat. (If there is no coconut, you can also not dip anything, yellow, also good-looking. It's best to make the dumplings a little smaller, delicate, pretty, and you can eat a few more.)

9. Sweet potato bean paste steamed dumplings - sweet but not greasy

Materials: 100g sweet potato, 100g glutinous rice flour, 10g sugar, sesame seed filling (60g fried black sesame seeds, 40g fried peanuts, 35g sugar, 50g lard) appropriate amount, coconut appropriate amount

Practice:

1. sweet potato washed, steamed. I am cooking rice rice cooker steaming grid steamed.

2. Sweet potatoes peeled, add sugar while hot, while crushing and stirring evenly into sweet potato puree. Do not like to eat sugar, you can also not add sugar.

3. Slowly add the glutinous rice flour and knead into an even dough. Sweet potatoes contain different amounts of water, so this amount may vary. If it's dry, add a little water.

4. Shape into long strips and divide into equal-sized balls.

5. The filling is also equally divided, here you can use a variety of your favorite fillings, the supermarket a lot. I used my own sesame filling, I think it is very delicious, you can try. (It is fried black sesame 60 grams, fried peanuts 40 grams, 35 grams of sugar together with the processor broken, add 50 grams of melted lard, mix well, refrigerator chilled can)

6. Each dough into a filling.

7. Brush a plate with a little oil, place the wrapped glutinous rice dumplings on the plate and heat over water for about 8 minutes.

8. Steam the dumplings while they are still hot and roll them in coconut to finish.

10. Purple Potato Dream Dumplings

Materials: 65g of glutinous rice flour, 35g of cornstarch (if you don't have cornstarch, you can replace it with dengmei glutinous rice flour), 100g of purple potatoes, sesame seed and peanut filling, and coconut paste

Methods:

1. Steam or boil the purple potatoes, remove the skin, and crush them.

2. While it is still hot, add glutinous rice flour and clarified flour (or all glutinous rice flour) to the mashed purple potatoes, and if it is dry, add a little water and knead it into a soft and hard dough that is not sticky.

3. Roll the dough into a long strip on a kneading mat and cut it into equal-sized pieces with a spatula.

4. Knead each dough ball, cover with plastic wrap, and keep it moist at all times.

5. Divide the filling into corresponding balls, slightly smaller than the glutinous rice balls. I used the leftover sesame and peanut filling from last time, which is 30g of cooked black sesame seeds, 50g of sautéed peanuts, 28g of lard, 40g of sugar and mix well, and refrigerate to solidify.

6. Take a piece of dough, flatten it, pinch it into a bowl shape and put a filling on it.

7. When wrapping the dough, push the edges upward with the tiger's mouth and pinch to close tightly. If you think it's a little dry and cracked, wipe your hands with a little water and it'll be seamless.

8. Prepare a plate, grease it with oil, put on the wrapped purple potato glutinous rice dumplings, and steam for about 10 minutes. If it is boiling water on the pot, 7 or 8 minutes will be enough.

9. After steaming, roll them in coconut while they are still hot and dip them in coconut.

11. Cartoon dumplings - cute little Shiba Inu

Materials: 100g of glutinous rice flour, black sesame peanut filling (no filling can be left out), black sesame seeds (decorative), seaweed or nori (decorative), brown sugar, water starch

Practice:

1. Slowly knead into a homogeneous dough.

2. Divide the dough into larger dosages, knead each dosage, flatten, and pack in the filling. (You can refer to 20g of dough with smaller filling, otherwise the skin will be too thin and not easy to shape. Or simply do not wrap the filling, because later eat when the outside with brown sugar decoration, itself has a sweet flavor.)

3. Stuffed or unfilled glutinous rice balls, kneaded round, pinched out two corners on the left and right above, as ears, and then take a little bit of small dough, glued as eyebrows and nose, this is the head of the Shiba Inu.

4. Take another wrapped glutinous rice ball and press out the butt with a toothpick, take another small bit of dough and glue it on as the tail, this is the body of Shiba Inu.

5. Boil water in a pot, add the Shiba Inu balls, cook over medium-low heat until they float, then they are cooked.

6. Fish out the Shiba Inu Dumplings, put them on a plate, and stick black sesame seeds with a toothpick for the eyes and nose, and then use a toothpick to stick seaweed or shredded seaweed for the mouth and the little chrysanthemum at the end.

7. Add brown sugar cubes to the pot, bring to a boil and melt, then add a little water starch until the brown sugar sauce thickens, turn off the heat.

8. Finally, drizzle the brown sugar sauce on a plate and use a brush or chopsticks to color the Shiba Inu croquettes with the brown sugar liquid