I miss how the dumplings without soup are made in the hotel. They are thick, small, square and sweet.

Ha, LZ must love jiaozi, ha, that, that.

Walnut Cheese jiaozi

Raw materials:

Dried walnut kernel150g, glutinous rice 50g, glutinous rice flour150g, hemp kernel100g, jujube 50g, a little flour and osmanthus fragrans proper amount.

Exercise:

1. Put the white sugar into a bowl, add a little osmanthus, hemp seed and flour, add a little boiling water and mix well, put it on the table, pat it with a knife into thin slices with a thickness of 1.5 minutes, and cut it into dices with a square size of 1.5 minutes, that is, salted dumplings.

2. Put the rice noodles in the dustpan. Put the dumpling stuffing in a colander, soak it in cold water, pour it into a dustpan, and shake it with both hands, so that the dumpling stuffing is covered with glutinous rice flour three times in a row, that is, the dumpling is made. Cook in the pot for about 10 minutes, and it will be cooked when it floats.

3. Wash the walnut kernel twice with boiling water, peel and chop it, wash the jujube and soak it in cold water 12 hours.

4. Put glutinous rice, peach kernel and jujube into a bowl, add water and mix well, and grind it into fine pulp with a small mill.

Put a catty and a half of water in a clean spoon, add sugar, and it will open when you get angry. Skim the floating foam, quickly add the peach kernel paste, stir well until cooked, put it in a bowl, and scoop in the cooked glutinous rice balls.

Tangzi sweet glutinous dumplings

Raw materials:

2500g of glutinous rice flour, 750g of sugar, 0/50g of cooked flour/kloc-,50g of lard, 25g of melon seeds, 25g of walnuts, 25g of sesame seeds, 3 oranges, a little moss and essence.

Exercise:

1. Mix100g of cooked flour, 500g of sugar, lard, melon seeds, walnuts and sesame seeds. Pour in the paste made of 50 grams of cooked flour, knead it into stuffing and cut it into cubes the size of corn kernels.

2. Put some glutinous rice flour in the laundry list, put the soaked stuffing into a roll, and roll it into a jiaozi of moderate size. Cut the orange in half and squeeze out the juice.

3. After the water boils, pour jiaozi into the pot. When jiaozi comes to the surface, add sugar and orange juice. After the sugar melts, put it in a bowl.

Jiuguo sweet glutinous dumplings

Raw materials:

2500g of glutinous rice flour, 0/000g of sugar/kloc-,0/50g of cooked flour/kloc-,50g of lard, 0/5g of walnut kernel/kloc-,25g of peanut kernel, 25g of sesame seeds, 25g of melon strips, a little green shredded pork, hanging flower sauce and essence.

Exercise:

1. Add 500 grams of sugar to 100 grams of cooked noodles, and add green shredded pork, sesame seeds, peanut kernels, walnut kernels, osmanthus sauce, lard, essence, etc. , and beat 50g of flour into paste, pour them together, knead them into stuffing, pat them tightly into pieces, and then cut them into dices.

2. Put some glutinous rice lines in the laundry list, soak the cut cubes in water, put them on the glutinous rice lines in the laundry list, shake them by hand, so that the glutinous rice lines hang on the leftover stuffing and shake them into balls the size of glass balls for many times.

3. After the water in the pot is boiled, put the glutinous rice balls into the pot. When the glutinous rice balls float, add sugar, pour the soup into the flagon prepared for shochu, put the flagon on the table, and then light the wine in the flagon.

Black-and-white two-color nut sweet dumplings

Materials:

Black rice, glutinous rice flour, cooked sesame seeds, sugar, sesame oil, olive oil, cake powder.

Exercise:

1, 100g cooked sesame seeds are added with appropriate amount of sugar and ground into powder, and almonds and cashews are chopped and put into a container.

2. Add a little sesame oil, olive oil (other vegetable oils can be used without olive oil), about 20-30g cake powder and a little water to make stuffing.

3. Knead the sesame seed stuffing into a 20-gram ball.

4. Add water to black rice and make it into pulp. After filtering out the coarse slag, put it in a microwave oven for heating 1 min. Take it out and stir it evenly.

5. 100g glutinous rice flour is kneaded with proper warm water to form a dough with moderate hardness, and 50g glutinous rice flour is mixed with black rice slurry to form a dark dough.

6. Take 30g flour dough, knead it into a ball in the palm of your hand, and press it into a round piece (making method of patterned dumpling skin: 20g white flour dough+10g black flour dough, knead it into a ball at will, and then flatten it into a round piece).

7. Add sesame stuffing balls

8. When kneading, push the dumpling skin up until it is sealed, and then gently knead it again.

9. These raw materials made nine dumplings, two white ones, two black ones and five marble ones.

10, cook in a pot until jiaozi floats to the surface.

Remarks:

1, black sesame contains more oil, and it is easier to pulverize with sugar. So there is no need to add sugar to the filling.

2. The almonds and cashews I use are both ripe. If not, you can leave. If it is raw, it can be processed in a microwave oven or oven.

I used 60 grams of black rice and 200 ml of water to make black rice slurry. It is difficult for my processor to break rice grains without water. You can adjust the ratio of rice to water according to your own situation. Black rice pulp is dark purple when beaten and dark when boiled.

4.50g glutinous rice with black rice paste can't be added at one time when it is kneaded into black glutinous rice dough. Too much black rice paste will make the glutinous rice dough too thin to fill. Add a small amount at a time and stir slowly and evenly. The standard is that the humidity is appropriate and you don't need to touch it. The remaining black rice pulp and filtered black rice coarse residue can be used to cook porridge without waste.

5, the practice of cake powder: the flour is steamed in the pot or put in the microwave for a short time. I probably estimated the dosage, but I didn't weigh it correctly.

Eat well =3=