Composition:

Ingredients: 200g glutinous rice flour.

Accessories: 200g of peanut kernel (raw), 30g of walnut (dry), 20g of brown sugar, and 0/5g of lard/kloc-(refined).

1, prepare raw materials.

2. Put peanuts and walnuts in the microwave for about two minutes, and then peel them.

3. Slice peanuts and walnuts. ?

4. Put the white sesame seeds into the pot and stir-fry until cooked.

5. Add peanuts and walnuts, add appropriate amount of brown sugar and lard, stir fry evenly, slightly wet, not too dry.

6, with boiling water, add it bit by bit, and knead the glutinous rice flour into dry and wet dough.

7. Take the appropriate size dumplings and round them, then empty them and fill them with stuffing. Don't fill them too full.

8. Close your mouth and knead into a smooth glutinous rice balls.

9. Put it in a pot with boiling water, gently shake the pot, turn on a low heat, and cook for seven or eight minutes until jiaozi is cooked.

The making method of glutinous rice balls.

material preparation

Glutinous rice flour, brown sugar, peanuts, medlar, etc.

Step one:

Firstly, the glutinous rice flour is softened into dough with warm water.

Step two:

Squeeze the dumplings into a small piece, just the right size.

Step 3:

Put the prepared brown sugar peanut stuffing in one by one, just like making steamed stuffed buns, but it should be soft, waxy and round.

Step 4:

After the water in the pot is boiled, add the glutinous rice balls and add some medlar to cook together. It's just a hobby. I think the taste of Lycium barbarum can neutralize the taste of some glutinous rice and make it sweeter and purer.

Step five:

Boil red for fifteen minutes, and jiaozi will be almost cooked when it floats. Look at this brown sugar peanut stuffing. It's really delicious.

This is a simple filling method, and you can also put some black sesame seeds properly to make it taste more fragrant.

The thinner the dumpling skin, the more delicious it is. Don't make the skin too thick when wrapping it.