White jade powder or glutinous rice flour 80g
Warm water 70cc
Sugar 20g
It's too sweet to eat with steak. If you just make dumplings, you can use sugar according to your own preferences. Generally, the ratio of glutinous rice flour to sugar is 100g and 70g).
Carrots are about 3cm
Matcha 1 spoon
Sliced chestnut powder or corn flour is suitable.
Second, the practice
The carrot is cooked, chopped and naturally cooled.
After adding warm water, white jade powder or glutinous rice flour is stirred until the ears are so soft, and it is divided into three sections.
One of them is divided into six small pieces, twisted into a circle, boiled in boiling water until it floats, and cooled in cold water.
Then take the other section and carrot, mix them evenly, divide them into 6 small sections, rub them into circles, cook them in boiling water until they float, and then cool them in cold water.
In the last stage, the matcha is poured and stirred evenly, then it is divided into 6 small sections, kneaded into a circle, boiled in boiling water until it floats, and cooled in cold water.
Finally, put it into chestnut powder or corn flour, roll around, and put it in cold storage to finish.
Dumplings are a kind of Japanese dim sum (and fruit).
The practice of dumplings:
After grinding rice into powder (usually glutinous rice), add boiling water to knead it into small balls and steam it, similar to rice cakes. Usually three or five are strung on long bamboo sticks. Grain flour such as flour or millet can be used as materials according to different local products or characteristics.
Texture of dumplings:
The dumplings are soft at first, but they will harden after a long time. To prevent the dumplings from hardening, you can add sugar to mix and keep the dumplings elastic. In addition, some people add sweet potato to make it taste better.
The main changes and eating methods of dumplings;
Stuffing: wrap kidney beans in dumplings.
Sauce pouring: Boil the sauce, sugar, starch and water into a salty and sweet seasoning and pour it on the dumplings.
Wrapped with flour: wrapped with bean flour and sugar.
Wrapped in seaweed and served with dumplings with soy sauce.
Add ground edamame and sugar to make sweet green dumplings.
You can add rice cake, bean soup and assorted sweet bean jelly to eat together.
Other kinds of dumplings:
Huajian dumplings: change the color of dumplings with food pigments, usually a combination of red, green and white. Eat it when flowers meet (watch cherry blossoms).
See the dumplings on the moon: eat them during the Mid-Autumn Festival on the 15th day of the eighth lunar month.
Peng dumplings: Ground dumplings with yellow bean and sugar.
White jade dumplings: dumplings made of glutinous rice flour.
Qiao Mai dumplings:
Jibei dumplings (millet dough): Made of millet, it is said that it was made by Momotaro's grandmother.
Feather double dumplings: dumplings renamed by the producer Feather II.