I, homemade dumplings 6 flavors dumpling filling

Black sesame round peanut-filled dumplings, bean paste-filled dumplings, date paste-filled dumplings, cheese cheese dumplings, taro paste-filled dumplings.

Soup dumplings skin production

Instruments glutinous rice flour boiling water

Glutinous rice flour added to the warm water in small batches, stirred with chopsticks into flocculent, kneaded into a ball, take the egg-sized dough flattened, put in the water to cook for three minutes, the main cure for the dough piece floating, cooked dough cooled in cool water to cool down a little bit, and then put into the glutinous rice flour just now and again kneaded together, kneaded dough stretching especially good, and the dough is very good, and the dough is very good. The last divided into two fingers big small dosage.

Black sesame filling

Ingredients, black sesame, sugar, honey, lard

Making black sesame plus sugar, honey into the cooking machine into a fine black sesame, the finer the powder, the better the effect of the quicksand, black sesame seed powder with softened lard stirring, grabbing the fungus refrigerated 20, divided into thumb-sized sesame seed balls to put in the freezer to set the shape of the easier to wrap.

Peanut filling

Instruments, peanuts, sugar, honey, lard

Making, raw peanuts roasted in the oven at 150 degrees for about 10 minutes to roasted, peeled, and sugar into the cooking machine to break up the finer the better. Peanut flour with softened lard, stirring well and refrigerated for 20 minutes, divided into thumb-sized peanut balls and put in the freezer to set the shape of the easier to wrap.

Classic bean paste filling

Ingredients, red beans, sugar, corn oil

Making red beans soaked for 12 hours in advance, add water and cook over high heat, open red beans, add a little water, put the cooker into a paste, put into a saucepan with sugar. Small fire frying process three times to put corn oil frying non-stick pan can be divided into thumb-sized bean paste ball put frozen stereotypes.

Date paste filling

Instruments, dates, sugar, lard

Making dates soaked in cold water, washed and de-core popping crushed can also be broken into a paste, date paste with sugar and lard and kneaded into a ball will be divided into thumb-sized balls of algae puree ball was put into the freezer to stereotypes.

Cheese cheese filling

Ingredients, cheese sticks, sweet potato puree, cream cheese milk

Making sweet potato sliced and steamed, peeled and spread into a puree, cream cheese melted over water and added to the sweet potato puree mix well, then add the right amount of milk, sweet potato cheese under each thumb size flattened package of meat plus 5 grams of mozzarella cheese rolled into a ball standby to be put on the freezer to stereotype.

Taro puree filling

Ingredients, taro, butter, sugar, purple potato flour, light cream

Making taro cut into pieces and steamed and put the wall-breaker into a fine, sludge can not hit a small amount of water, put the beaten taro puree into a non-stick pan, add butter, purple potato flour, light cream, sugar, stir frying the system to explode the dough, taro puree dough into a wooden size of the ball ready to put the freezer to set the shape.

Wrapped dumplings method

Instruments dumplings skin filling material balls

Making dumplings skin small doses of kneaded round and then flattened and pinched into the edge of the thin, thick middle of the crust children into the ready line ball like smoke, buns, like the mouth, and then gently rolled round on it, good dumplings can be rolled around in the glutinous rice flour, non-stick pot of boiling water into dumplings to cook until the float up to the size of the big can be eaten it. The first thing you need to do is to make sure that you have a good idea of what you are doing.