Ingredients: pork suet150g, fried black sesame 300g, white sugar100g, appropriate amount of milled glutinous rice flour (ordinary glutinous rice flour sold in supermarkets is also acceptable) and appropriate amount of boiled water.
Specific practices:
1 There are many ways to make the stuffing of black sesame dumplings, but almost all of them are mixed with boiled lard, but the stuffing I share with you is made of raw pig suet, and the stuffing made by the method I taught you is "black foreign crisp", which is much better than cooked lard. Black sesame seeds can be ground into powder, or you can buy the ground black sesame powder directly. Remove the fascia of pig suet, cut it into tiny particles, and add it to the black sesame powder together with white sugar.
2, start, rub hard, rub all the pork suet into the black sesame powder, sesame powder will become more sticky and very moist.
3. Then knead it into a ball with uniform size, and the stuffing of the dumplings is finished. You can make more at a time, freeze it in the refrigerator, seal it, and freeze it for half a year.
4, the stuffing is done, let's go on with the dough of glutinous rice balls. The flour used in the dough of glutinous rice balls is glutinous rice flour, which can be divided into water-milled glutinous rice flour and ordinary glutinous rice flour. It is best to choose water-milled glutinous rice flour to make it taste better, just like the one bought. But if you can't buy milled glutinous rice flour, you can use ordinary rice flour, but the dough mixing method is different. Therefore, I will teach you in two situations. Take the milled glutinous rice flour as an example, put the flour into a bowl and add a proper amount of freshly boiled water.
5. Stir quickly with chopsticks, so that the milled glutinous rice flour is basically cooked with boiling water, but it will not be ripe, because there will be heat loss during operation.
6. Then, make glutinous rice flour into a dough with moderate hardness, and you can start making dumplings. This is the dough mixing method of water mill glutinous rice flour. If you use ordinary glutinous rice flour, this practice is not feasible, and it is not impossible to force it, but the taste is absolutely bad. If ordinary glutinous rice flour is used, it is mixed with hot water first, then a piece of dough is pulled off, boiled in boiling water, fished out, torn apart and baked with other uncooked noodles again, and this dough can be used to make dumplings. This method can be used for both kinds of glutinous rice flour, but ordinary glutinous rice flour can not be directly scalded and mixed, remember.
7, and good glutinous rice dough need not be simmered, take off a piece of dough, round it, press a small nest, and put the stuffing in.
8. Push the dough upward with the tiger's mouth of your hand, pinch the interface, then knead it with your hand for a few times, and roll it into glutinous rice flour for a few times to prevent sticking. If you eat it now, you will omit the step of rolling powder.
9. Wrap the dumplings, boil half a pot of water, put the dumplings into the pot, float and cook for another two minutes before turning off the fire and eating.
10, take a bite, it's soft and sweet, the stuffing is fragrant and smooth, and the glutinous rice balls are soft and delicious, which is just the tip of the tongue for glutinous rice lovers.