Step 2
You can also use date paste and bean paste filling, also 10 grams each, and form a ball.
Step 3
You can also use cream filling to make cream dumplings, the cream filling is also divided into 10 grams each.
Step 4
The glutinous rice flour used is Sanshiang water-ground glutinous rice flour.
Step 5
Weigh the water-ground glutinous rice flour into a bowl, pour 80 grams of freshly boiled water into the bowl (it must be boiling water at 100 degrees Celsius so that the flour will be sticky), and mix well with chopsticks.
Step 6
Add another 40 grams of cold water and stir with chopsticks to form a floc, then knead with your hands to form a ball. You can also use boiling water for all of the dough. 100 grams of boiling water is enough, and the dough will be very soft and slightly sticky, so sprinkle a bit of glutinous rice flour on it to prevent it from sticking.
Step 7
Keep kneading and kneading, and if it doesn't form a ball, add more hot water, and if it's too sticky, add more glutinous rice flour, little by little, until it forms a smooth, non-sticky ball.
Step 8
Take a piece of the dough, pinch it into a small bowl shape, and if it doesn't crack around it, the dough is ready to be stuffed. If it cracks, the dough is too dry, so add a little water and knead it again.
Step 9
Dividing the kneaded dough into 20g portions, you can make 16 portions, then roll the portions into rounds and place them in a plastic bag to prevent them from drying out.
Step 10
Roll the small dosage into a small bowl and put the filling into it, then roll it into a circle, and the dumplings are ready. The wrapped dumplings should be cooked immediately, otherwise they will crack when put into the air. If you can't finish the dumplings or don't want to eat them right away, roll them in a little glutinous rice flour and store them in the refrigerator.
Step 11
Bring water to a boil in a pot, take the dumplings out of the refrigerator and put them in the pot. Push the water with a spoon to make the dumplings rotate without sticking to the bottom, and don't turn the dumplings directly, as it will be easy to break the dumplings.
Step 12
Bring to a boil over medium-high heat and cook until all the dumplings float to the surface.
Step 13
The soup dumplings made with pure water-milled glutinous rice flour are only suitable for boiling, not steaming, and the steamed ones will collapse. If you want to make soup dumplings that can be steamed, the glutinous rice flour should be mixed with sticky rice flour or clarified noodles.