material
Water-milled glutinous rice flour 100g, warm water 120g (for flour mixing), dried osmanthus fragrans, appropriate amount of crystal sugar and appropriate amount of clear water.
working methods
1. Put glutinous rice flour into a container, pour warm water, and stir with chopsticks while pouring.
2. Knead into a smooth dough.
3. Knead the dough into a jiaozi with a diameter of about 1 cm.
4. Put water in the pot. After the water is boiled, put it into the steamed buns.
5. Cook the dumplings until they float, then add rice wine (the ratio of rice wine to water is 1:4) and rock sugar and cook for one minute.
6. Add dried osmanthus and cook for another minute.