Composition:

Glutinous rice flour 100g, black sesame dumpling stuffing 50g, pickled cabbage 30g, proper amount of oil, 2 dried peppers, garlic 1 petal, 2 garlic seedlings and 2g sugar.

Cooking steps:

1. Chop wild vegetables (namely potherb mustard) in advance, cut garlic seedlings into small pieces, cut dried peppers into small strips, and chop garlic.

2. Filling method of glutinous rice balls: 50g of cooked black sesame seeds and 40g of peeled cooked peanuts are crushed by a cooking machine and mixed together, then 45g of sugar powder (or soft candy) and 50g of lard are added, stirred evenly, kneaded into balls, and frozen in the refrigerator 1 hour for solidification.

3. Divide into small portions and round them for later use.

4. Pour water (cold water or warm water) into glutinous rice flour and knead it into dough.

5. Take a small piece of dough and knead it into a small bowl, and add the black sesame stuffing.

6. Tighten the seal, make a circle, and jiaozi will be wrapped.

7. Wrap jiaozi and put it on gauze to avoid sticking to the bottom.

8. Pour half a pot of oil into the pot, heat the oil to 50%, then add the glutinous rice balls, fry them on low heat until they float, and stir them frequently with chopsticks to prevent adhesion.

9. Fry until the surface is slightly yellow, and take it out for use.

10. Stir-fry minced garlic and dried peppers in another oil pan, and stir-fry pickles to make them fragrant.

1 1. Add sugar and mix well.

12. Pour in garlic sprouts and stir-fry for half a minute.

13. Finally, pour in the fried glutinous rice balls and stir well to serve.

14. Completed

Recipe tip:

1. If you are too lazy to make glutinous rice balls, you can also buy them ready-made in the supermarket, and the stuffing is whatever you want. 2. The time for frying dumplings should not be too long, otherwise the skin will be too hard and affect the taste. Cabbage is salty enough, so there is no need to put salt.