When I was young, I really couldn't tell the difference between Yuanxiao and Tangyuan. I only knew that northerners paid attention to eating Yuanxiao, while southerners loved to eat Tangyuan. It was not until I took part in the work that I accidentally ate glutinous rice balls, which were soft and sticky, and left a deep impression on myself. From then on, I thought dumplings were more delicious than Yuanxiao.
Because my family is against sticky food, I usually only eat one or two Yuanxiao on the Lantern Festival. In daily life, I don't take the initiative to make food with glutinous rice flour. Because my wife and children don't join in. Ha ha!
My family hasn't bought Yuanxiao for many years. First, I'm afraid of queuing. Second, Yuanxiao has a thick skin and a small stuffing, and I didn't want to eat it. In recent years, I have basically made a few dumplings myself to have fun. This year's fillings are all made by myself, so it's safer to eat because there is less oil and less sugar. Let's share with you. Today, I wrapped glutinous rice balls filled with black sesame seeds and peanuts.
Make dumplings by yourself
Main ingredients:
300g of glutinous rice flour, appropriate amount of boiled water, 20g of black sesame110g, 30g of peanut, 30g of white sugar, 35g of lard and 20ml of clear water.
Production process:
1. First, weigh all the ingredients and take a group photo. The liquid in the floret dish is lard made by yourself.
2. Black sesame seeds need to be washed twice to remove floating dust; Then put it into a wok, stir-fry it slowly with medium and small fire, and let it cool for later use; Baking 30 grams of peanuts in the oven is too little, which wastes some resources. I will smash a few walnuts and bake them together as snacks (please note that walnuts are not put in the stuffing); Pick out peanuts, cool and rub off the skin; Then put the dried black sesame seeds and peanuts into the cooking machine and break them.
3. Purchased pig plate oil, cut into small pieces and simmer out lard, using 40 grams. (I will write an article to introduce the specific process of refining lard.)
4. Take a container, put the crushed black sesame stuffing into it, add sugar and lard respectively, and stir evenly with a shovel to form a ball. As shown in the figure.
5. Put on disposable gloves on your right hand, take a piece of stuffing, about10g, and knead it into a ball shape in your palm.
6. Knead all the fillings into balls. If the indoor temperature is high, put the pinched stuffing in the refrigerator in time to harden.
7. Pour glutinous rice flour with a small amount of boiling water several times, stir with chopsticks while pouring, and form a dough with moderate hardness. Remember to use boiled water to mix noodles, which is not easy to crack! There is no need to wake up the dough for a good noodle, because glutinous rice flour has no gluten.
8. Do not wake up and operate directly. Rub it into a long strip and cut it into equal-sized doses, about 20 grams.
9. Take a flour noodle, press it flat by hand and knead it into a thin and even dough, add 1 black sesame stuffing, slowly pinch it with the jaws of your left hand, and then round it with your hands.
10, make water in the pot, boil it, and put in the wrapped dumplings. Push gently, and cook until the glutinous rice balls float completely, and then cook for 1-2 minutes.
1 1, put some dumplings in a bowl, add some clear soup, sprinkle some dried osmanthus flowers to decorate, and add color to roses. This bowl of dumplings is very attractive and ready to serve.
12, finished product drawing. Using this method to wrap dumplings, no matter how you cook them, they won't crack, and they are smooth and sweet, so you can't stop.
13, homemade stuffing, real material, no greasy feeling when eaten in the mouth, how much sugar and oil is controlled by yourself. If you don't eat the dumplings immediately after they are wrapped, put them in the refrigerator as soon as possible and seal them with fresh-keeping bags to prevent them from cracking after a long time.
Friendly reminder:
1, the softness and hardness of the dough for making glutinous rice balls should be well mastered, and it is not easy to wrap it hard or soft.
2. When making dumplings, the dough should be a little thicker, too thin and easy to break. Tangyuan skin should be pinched like dumpling skin, thick in the middle and thin around.
3. Cover the wrapped dumplings with plastic wrap in time to prevent the dough from being exposed to the air for a long time and causing dryness.