Highly rewarding!!! The fastest and easiest way to make small soup dumplings (without filling) from glutinous rice portions!

How to make soup dumplings

1) First make the filling - this is free to play, put whatever you like. For example, sesame filling, I'm lazy, I buy black sesame paste with ghee (you can use lard instead) mixed together, bean paste filling, use the canned bean paste bought, if you want to do peanut filling, you can fry the peanut crushed brown sugar with ghee and mix, if you want to eat taro filling, the taro peeled and steamed and crushed with a bit of milk sugar,

2) and then and the noodles! - - Pour boiling water into the glutinous rice flour, mix well with chopsticks, the amount of water standard after stirring almost invisible raw noodles. Then, when it is not hot, knead the dough with your hands. The reason for using hot water here is for the sake of wrapping, so that it won't break easily. Then, to wrap the dough, pull it into equal sized pieces, put the filling in, gently pinch the pieces, seal the mouths, and knead the pieces.

3) Then, put the dumplings into a pot of boiling water to cook, and when you see them float up, they are done, so you can turn off the heat and serve them.

Specialties of soup dumplings

Fried dumplings

Raw materials:

Commercially available 500 grams of fresh dumplings, 1000 grams of cooking oil, a little sugar.

Methods:

1. With a needle cone will be bought to tie a number of holes, in order to prevent the explosion of the frying pan splash oil.

2. When the oil in the pot is six or seven ripe, fry the currants in two batches. To be light yellow when the snacks, using bamboo chopsticks to turn, so that it is evenly heated, and then deep-fried to golden brown, the surface began to have small bubbles, that is, drain the oil into a plate.

3. Put a moderate amount of sugar on top of the deep-fried currants.

Yi Ma Tang Yuan

Raw materials:

Amount of glutinous rice, rice, appropriate amount of sugar, sesame paste, pick kernel (crushed), sesame seeds, chemical lard.

Practice:

1. Glutinous rice and rice mixture (5000 grams of glutinous rice can be added 1000 grams of rice), soaked in water for 1 or 2 days, with a grinding mill, put into a cloth bag, suspended pulp, made of flour.

2. sugar, sesame paste, peach kernel, sesame, chemical lard and flour mixed well, made of small cubes of filling to be used.

3. Knead the flour with cool water, take a small piece and flatten it, put in the chopped filling to seal and knead.

4. Bring the water to a boil and add the dumplings to the pot, but don't overcook them. When the water is boiling, add the dumplings to the water and cook at a low heat.

Water milled soup dumplings

Raw materials:

Press dry fresh water milled flour 1500 grams, 1000 grams of clarified sand filling (if you use fresh meat only 750 grams).

Practice:

1. Take 250 grams of water-ground flour, knead and form a powder dough with the right amount of water, pat it into a cake, put it into a pot when the water boils, cook it into a mature gravy and fish it out, and immerse it in cold water. And then 1250 grams of water-ground flour in a jar, rubbed with both hands, while the cooked gravy removed from the water into the crushed grains of flour, kneaded into a powder, covered with a damp cloth, to be used.

2. According to the amount of pulling agent (20 per 500 grams), the agent pinched into a pot shape, put the filling into the clarified sand, and then gradually close the edge, that is, the salty soup dumplings.

3. When the water boils, put the dumplings into the pot, push along the edge of the pot with a spoon, when the dumplings float out of the water, add a little cold water, and cook for another 7 to 8 minutes, when the dumplings look like the skin is a deep jade color, glossy, that is, cooked.

Meat dumplings

Raw materials:

Amount of glutinous rice, rice, minced lean pork, soy sauce, pepper, cooking wine, minced ginger, minced winter vegetables, chopped green onion.

Practice:

1. Glutinous rice and rice mix, soak 1 1 2 days, with the mill grinding fine into the cloth bag suspended slurry, made of flour.

2. Pour a little oil in the pot, oil seven mature when the next minced meat fried, add soy sauce, pepper, cooking wine, ginger, flavored after the pot to plate.

3. After the cooked minced pork is cooled, add appropriate amount of raw minced pork, minced winter vegetables, chopped green onion, mix well and put it in the refrigerator to freeze, cut into small pieces for the filling.

4. Knead the flour with ice water, take a small piece and flatten it, wrap it into the filling and knead it.

5. The soup will be under the pot to cook, the fire should not be too strong, see the dumplings floating on the surface of the water, that is, fish out.

6. In the bowl put the right amount of soy sauce, pepper, monosodium glutamate, lard, green onion, etc., punch into the right amount of soup, will be out of the dumplings into the edible.

Pearl rounds (1)

Raw materials:

Top grade glutinous rice 1100 grams, 50 grams of black sesame seeds, 100 grams of fine self-flour, 100 grams of lard, 25 grams of rock sugar, 500 grams of white sugar, orange red (red orange preserves).

Practice:

1. 1000 grams of glutinous rice cleaned, soaked in water for two days (spring and fall, every 8 hours to change the water, summer every 4 hours to change the water to prevent the glutinous rice acid), the glutinous rice ground into a fine powder in a cloth bag drip-drying water.

2. Take the remaining 100 grams of glutinous rice, wash and soak in warm water to soften for use.

3. black sesame seeds with the fire fried into a fine powder, and fried into a golden white flour mix; the lard tear off the skin and cut into fine dice, the orange red cut into granules, the rock sugar crushed. Mix all the above ingredients with sugar to form a filling, and divide into 20 round filling centers.

4. Knead and moisturize the glutinous rice flour paste (add water if the paste is too dry) and divide into 20 equal parts. Wrap one filling with each portion of flour paste, shape into a rounded hemisphere, and evenly coat the surface with softened glutinous rice.

5. Steam the dumplings in a steamer basket over high heat and serve hot or cold.

Pearl dumplings (2)

Raw materials:

125 grams of flour, 250 grams of chicken broth, sea cucumber diced, cooked chicken diced, sliced orchids diced, seaweed, ham **** 50 grams, spinach 25 grams of soy sauce, refined salt, mimosas, sesame oil in moderation.

Practice:

1. First, knead the flour with water and well into a dough, roll it out with a rolling pin into a thick dough, then cut it into small dices with a knife and sprinkle it with tonic noodles.

2. Add chicken broth in the spoon, add the ingredients such as diced sea cucumber, diced orchid flakes and other condiments such as salt and monosodium glutamate, and pour the noodle lumps into the spoon when the pot is boiling. Finally put people spinach, monosodium glutamate, out of the spoon with a little sesame oil can be.

Walnut cheese dumplings

Raw materials:

150 grams of dry walnut kernels, 50 grams of rice, 150 grams of rice noodles, 100 grams of hemp kernels, 50 grams of jujubes, flour, cinnamon a little.

Practice:

1. sugar into a bowl, add cinnamon, hemp kernel, a little flour, and then add a little boiling water and mix well, put on the case, with a knife patted into a 1.5 minutes thick slice, cut 1.5 minutes square ding, that is, salty soup yuan filling.

2. Put the rice noodles into a dustpan. Tangyuan filling in a colander, soaked in cool water, poured into the dustbin, shaking with both hands, so that Tangyuan filling full of rice noodles, three times in a row, that is, into the Tangyuan. Into the pot to cook for about 10 minutes, float up to be cooked.

3. Walnuts with boiling water twice, peel the skin and chopped, small jujube wash, soak in cool water for 12 hours.

4. put the rice, peach kernel, small jujube meat in a bowl, add water 4 two mix well, with a small mill once, become a fine paste.

5. net spoon let go of one and a half pounds of water, down into the sugar, on the fire to see open, skimmed off the froth, quickly peach kernel pulp into the stirring of salty porridge-like, until cooked, sheng in a bowl, will be boiled into the soup yuan into it.

Orange jelly small dumplings

Raw materials:

2500 grams of glutinous rice flour, 750 grams of sugar, 150 grams of cooked flour, 50 grams of lard, 25 grams of melon seeds, walnuts 25 grams, 25 grams of sesame seeds, 3 oranges, green and red threads, a little bit of flavor.

Practice:

1. 100 grams of cooked flour, 500 grams of sugar and lard, melon seeds kernels, walnuts, sesame seeds, etc. Mix well, 50 grams of cooked flour beaten into the paste will be poured in, rolled into a filling, cut into small squares of corn kernel size.

2. Put some glutinous rice flour in a basket, put the water-soaked filling pieces into the rolling, rolled into a medium-sized dumplings. Cut the oranges into two and squeeze out the juice.

3. When the water boils, pour the dumplings into the pot, and when the dumplings float to the surface, add the sugar and orange juice, and then put them into a bowl after the sugar dissolves.

Pulling the silk small dumplings

Raw materials:

300 grams of glutinous rice flour, 300 grams of sugar, 25 grams of lard, green and red silk, cinnamon, melon seeds, sesame seeds, 50 grams of sugar thinning, 50 grams of cooked flour, peanut oil 750 grams (consumed 100 grams).

Practice:

1. Chop the green and red silk with lard, sugar 150 grams, cinnamon, cooked noodles, sugar, melon seeds and other ingredients and crystal filling.

2. and good filling smashed into three-millimeter-thick slices, cut into three-millimeter-square dices, dipped in water and put people with glutinous rice flour with a dustpan shake, repeated three times that is into the raw dumplings.

3. In the frying spoon into the flower oil, burned to six or seven mature, into the soup dumplings and chopsticks, floating with a colander, with a small spoon to shoot the opening.

4. Put the frying spoon on the fire, inject a little water, into the white enamel 150 grams, fried to golden brown when the dumplings, off the fire upside down, sprinkled with green and red threads, sesame seeds and so on that is complete.

Pigeon egg dumplings

Raw materials:

2500 grams of freshly ground powder pressed dry, 1000 grams of sugar, 100 grams of sesame powder, mint flavoring, sugar hanging flowers a little.

Practice:

1. 1000 grams of sugar with 250 grams of water, simmering on medium heat for about 15 minutes, see the pulling of the wire immediately after the fire, while hot, one-third of the syrup poured into the iron plate, with a spatula, chopper will be syrup back and forth stirring, and then will be the syrup on the iron plate around a pit, and then poured one-third of the people, still with a spatula, chopper will be stirring the sugar paddle, to be the rest of the syrup all the way in! After that, add the flavoring, mint, and cinnamon. The sugar mixture and solidified, kneaded and rolled into long strips, and then cut into bean-sized sugar granules, to be used.

2. Take about 500 grams of water milling powder, add a small amount of water, knead and patted into a cake, add the pot to cook, fish out and dip in cool water, cooled and kneaded into the dough, kneaded until it does not stick to the hand, covered with a damp cloth and standby.

3. Take a piece of flour biscuit (about 10 grams), press a pit with your thumb, put in the filling, wrap it up and roll it into a round shape.

4. When the water comes to a boil, add the rounds to the pot, stir with a spoon, wait for the rounds to float to the surface, and then cook for 20 minutes, see the rounds skin into a deep jade color and glossy, can be fished out, and poured into the cold water that has been prepared, and let it cool down quickly. And then the round seeds will be fished out to control the water, put in the crushed sesame powder, the bottom of each round rolled on the sesame powder, four in a row, a group of eight, placed on the light paper or rice dumpling leaves that is completed.

Wine pot dumplings

Raw materials:

2500 grams of glutinous rice flour, 1000 grams of sugar, 150 grams of cooked flour, 50 grams of lard, 15 grams of walnuts, 25 grams of peanuts, 25 grams of sesame, 25 grams of melon strips, green and red threads, hanging flower sauce, a little bit of flavor.

Practice:

1. 500 grams of sugar with 100 grams of cooked flour, plus green and red silk, sesame, peanut kernels, walnut kernels, cinnamon sauce, lard, flavor, etc., and the other 50 grams of flour into a paste, poured together and rolled into a filling, patted tightly into a block, and then cut into small square dice.

2. put some glutinous rice noodles in the basket, cut the small square ding into the water to soak a little bit, placed in the basket on the glutinous rice noodles, shaking by hand, so that the glutinous rice noodles hanging in the leftover stuffing, many times in a row, shaking into the size of a glass ball of dumplings.

3. When the pot of water boiled, the dumplings under the pot, dumplings float, add sugar, even soup together into the wine pot has been prepared soju, the wine pot on the table, and then the pot of wine lit.

Fat oil dumplings

Raw materials:

1500 grams of glutinous rice, 500 grams of sugar, 150 grams of oil, 50 grams of plums, 50 grams of peach kernels, 25 grams of sesame seeds, osmanthus flowers.

Practice:

1. Glutinous rice is soaked in water for 4 hours, fished out and replaced with water, ground into hanging pulp.

2. plate oil, sugar according to the fat oil filling method, done with fried sesame powder, chopped plums, column flowers and other ingredients, mixed into a filling.

3. Water will be one-third of the hanging pulp boiled, put into cold water, after soaking, with two-thirds of the raw hanging pulp and cooked hanging pulp and into a powder round, will be rolled into a long strip of powder, according to the amount of seized agent. And then pinch the agent salty little wine glass shape, wrapped filling closed, pinched into the dumplings.

4. When the water boils, the dumplings into the pot, dumplings can be fished out after floating.

Lai Tangyuan

Raw materials:

1000 grams of glutinous rice, 250 grams of rice, 300 grams of sugar, 150 grams of lard, 50 grams of flour, 30 grams of sesame.

Practice:

1. Grind the rice paste into a fine cloth bag and press the water into the dumpling powder. Knead the powder with your hands until it is soft and not sticky.

2. Every 500 grams of sugar with 100-125 grams of flour. Sugar with cooked sesame and flour, sifted through a sieve, add lard, hand-rolled, and then rolled into a cake with a rolling pin, cut into squares with a knife, the size of the arbitrary.

3. Take a piece of flour, roll it in your hands, flatten it on the board, then put the filling in the flour and wrap it tightly.

4. Cooking dumplings, must not make the pot of boiling water rolling, lest the dumplings cooked. To the surface of the water, and then rolled one or two times, with the hand when the elasticity can be fished out.

Date mud Lantern

Raw materials:

5000 grams of glutinous rice flour, 1500 grams of sugar, 1250 grams of cooked flour, 250 grams of date mud, 500 grams of oil.

Practice:

1. Sugar mixed with oil, date paste and 1000 grams of cooked flour rub hook.

2. Then 250 grams of cooked flour with water into a paste, add the filling and knead well, patted tightly with a knife, cut into 400 grams of filling block standby.

3. Glutinous rice flour into the basket, the filling block soaked in water, poured into the glutinous rice flour rolling, repeated 6 to 8 times that is.

4. Add water to the pot to boil, down into the Lantern, while under the side of the hand spoon will push the boiling water around, cook until the Lantern floats can be.