Homemade Dumplings

Salted Egg Yolk and Meat Puff Filling

Ingredients: Salted Egg Yolk 160g, Meat Puff 80g, Salsa 90g

Specifications:

1. Spray Salted Egg Yolks with White Wine and Bake in Oven at 180 Degrees for 12 Minutes

2. Crush Baked Egg Yolks, Add Meat Puff and Salsa and mix well

3. 3. Divide into 20g each ball, put in the refrigerator and set aside

Bean paste filling

Ingredients: 200g red beans, 30g corn oil, 40g sugar

Special method:

1. Soak the red beans overnight in advance, put them into a rice cooker and add more than the red beans of the water can be started to cook the rice button

2. Cooked red beans crumbled when pinched, put them into the wall-breaker and add the appropriate amount of water to make the rice. Into the wallbreaker add the right amount of warm water and stir fine

3. Pour into a non-stick pan with corn oil and sugar, turn on low heat and mix until the bean paste to hold the ball, divided into 20g each, refrigerated spare

green dumpling skin

Instruments: glutinous rice flour 200g, sugar 25g, corn oil 15g, wheat juice 85g, 85g of water, 60g of clarified dough, 100g of boiling water

Specific method:

1. Add sugar, corn oil, wheat green juice, water, pour into a bowl, mix into a flocculent, knead into a dough

2. Steam for 10 minutes, brush with oil while hot to prevent sticking, and wrap in plastic wrap when cooled