Dumpling Skin and Sticky Rice Breakfast Cake

Dumpling Skin, Sticky Rice

Fungus, Shiitake Mushrooms, Sweet Peas, Carrots

(Ingredients can be chosen according to personal preference)

Dumpling Skin itself is light and thin enough to be used as a crust for the Sticky Rice Breakfast Cake, which is very suitable, and it can save you the trouble of making flour and dough, and the taste is very good. ▽

Put the pre-soaked glutinous rice into a steamer and steam it for 25 minutes over high heat. ▽

Dice the fungus, mushrooms and carrots, and blanch the sweet peas in the pot for 2 minutes, then fish out and set aside. ▽

Heat the wok, put in the right amount of oil, stir-fry the side dishes in the wok, add the right amount of salt, five-spice powder, soy sauce, stir-fry evenly. ▽

At this time the glutinous rice is also steamed, pour the glutinous rice into the pot, and the side dishes stirred evenly, then can be served out of the standby. ▽

Put the dumpling skins into a glass bowl and soak them in cooking oil for 15 minutes, so that the skins will be more fluffy and tough, and will be easier to roll out later.

After the skins are soaked, stack 4-5 skins on top of each other, place them on a sheet pan, and gently roll them out with a rolling pin. ▽

Put the rolled out dough into a steamer and steam for 10 minutes on high heat. ▽

After the dumpling skins are steamed, tear them slowly while they are still hot, they won't tear well if they are cold. ▽

Tear the skin and spread it out to cool, then you can start wrapping the filling. ▽

Place a sheet of dough on a cutting board, scoop in seven full cups of filling, press firmly, and then fold over, paying attention to the closure of the mouth with a little bit of water so that it can be fixed firmly. ▽

Glutinous rice breakfast cake is ready, you can eat it directly, or put it into the pan to fry and eat. ▽

Select a pan, put a little oil, put the glutinous rice breakfast cake into the pan on low heat and fry slowly, both sides of the golden brown can be released. ▽

Golden and fragrant glutinous rice breakfast cake on the table, taste a mouthful, outside the crispy sticky, vegetables added to make it more rich layers of taste, can not help but eat a few more ~ ▽

Breakfast cake can be wrapped up one night in advance of the filling, and do more into the refrigerator to refrigerate, and then bring to eat when you want to pan-fry or steam hot, very time-saving, you also do it quickly to try it

This is the first time I've ever seen this kind of breakfast cake.