How to make lai dumplings What to watch out for when making dumplings

Lai Tangyuan how to do?

Lai Tangyuan, a famous Han Chinese snack in Chengdu, Sichuan Province, is soup dumplings, also known as Yuanxiao. Yuanxiao is also called "Tangyuan" and "Yuanzi". The color is smooth and white, the skin is sticky, sweet and heavy oil, rich in nutrients.

Procedure

Making pulp

Glutinous rice, indica rice, a piece of amalgamated, soaked in water for two days (summer soaking time can be a little shorter, winter soaking time can be a little longer). Water two to three times a day to avoid souring. Before grinding, and then wash with water until the water color is clear, and then use the stone mill to grind the soaked rice into a very fine pulp. Then put the pulp into a cloth bag and hang it to dry for hanging pulp powder.

Making stuffing

Black sesame is washed clean, remove impurities, empty shells, frying with a small fire fragrance, pressed into a coarse powder to add flour, sugar, and even, add cooked lard with which to knead evenly, placed on the board with a roller pressure, cut into 1.2 cm cubic 100, that is, into the filling.

Packing molding

Hanging pulp powder add appropriate amount of water and knead well, that is, the skin blank. Divide 50 grams of flour into a biscuit, wrap it in a filling, pinch it together to seal it, and roll it into a round shape.

Cooking

Cooking with boiling water on a high flame, when the dumplings float, immediately add cold water to keep the water boiling without tumbling. Cook the dumplings until they tumble twice, then they are hot.

What to pay attention to when making dumplings

1, the ratio of glutinous rice flour and water is about 2:1 ratio, hot water should be added in small amounts, not all at once.

2, must use hot water and noodles, do not use cold water, otherwise the dumplings put together will stick to each other. When you use hot water to mix the noodles, use chopsticks to stir first, don't use your hands, it will burn your hands.

3. Put them in the freezer for a while and then take them out and shake them to prevent them from freezing into a ball. In case you forget to freeze it, it's okay, just take it out and drop it and it will fall apart.

4, you can also use hot water and flour rolled into a large dumplings, put together absolutely not sticky.

5, if it is too much trouble to rub the dumplings, you can cut a good dose put on the board directly on the board gently kneaded in a circle, that is more efficient, but not hand-rolled round.