1, a bowl of glutinous rice flour, 200 grams of bean paste (a soup dumpling about 10 grams of bean paste filling, 10 grams of glutinous rice skin, how much you want to do their own conversion of an approximate number of grams)

2, will be rolled into a 10 grams of bean paste into a small ball, standby.

3. Stir the glutinous rice flour with the right amount of warm water and knead the dough. Remove one-third of the dough and press it into a sheet.

4. Here's the trick, watch out: put the pressed dough into a pot of boiling water and cook it (floating to the surface means it's cooked). Fish out the dough and the other piece of raw dough in step 3 together, knead into a new glutinous rice dough. Of course, if you don't feel up to it, make the balls slightly heavier, say 13 grams each)

6. Press a groove in the center of the ball with your fingers, and pinch it into a small bowl shape

7. Place the ball of bean paste filling in the center of the bowl, and then use your tiger's mouth to slowly stretch out the dough until you have wrapped it around the bean paste filling. Roll it out with your hands.

8, with the above method to make all the dumplings, standby (get more can be put in the freezer layer of the refrigerator to save Oh)

9, boiling water in the pot to cook dumplings, cooking dumplings float to the surface of the water and then wait for a few seconds, dumplings will be cooked.

10, if you do colorful dumplings is the same way Oh