Homemade green dumplings step by step
1.? Make sticky rice flour, rice directly into the wall-breaker, first low then medium, and finally high speed gear. Five minutes or so, can be ground into powder. In fact, you can go to the market to buy a little back, buy back will be a little more delicate.
2. Ground into this, touch will be sandy feeling.
This texture will be slightly rough, I like this ~
3. 100 grams of sticky rice flour 400 grams of glutinous rice flour, two wooden spoons of honey, 40g of vegetable oil are poured into the pot. Stir a little
Adding sticky rice flour will make the green dumplings taste a little chewy, not particularly sticky, and not so greasy.
4. Wash the mugwort leaves. Try to choose the tender ones
5.? Boil water, put in two spoons of salt, mugwort leaves go down to blanch
6.? After blanching the leaves, add water not over the leaves can be. Not too much water, add some baking soda. Never too much
7.? About this much ....
8.? Cook on high heat to soften
9.? Pour it into a wall-breaker with the water and break it up
10.? Break it up,
11.? Pour it into the rice flour while it is still hot and stir
12.? Stir well
13.? Knead until the surface is smooth and not sticky. Divide into dosages as shown in the picture,
14.? Knead a round lump and pinch it in the center
15.? Pinch it in the center
16.? Put the bean paste into the dough
17.? Pinch slowly to close the mouth
18. Finish the filling
19. Brush the steamer drawer with oil
20. Position them one by one, leaving a gap, not close together
21.? Steam over high heat for ten minutes, then turn off the heat. Brush a layer of oil on each ball while it is still hot to prevent it from sticking.
22.? A little cold, you can remove.
23.? Ready to eat.
24.? One bite is absolutely satisfying. Full of the aroma of mugwort leaves, soft and sticky, not greasy. Can not eat more than once, eat more indigestion Oh ~ ~
25.? Can't finish eating, you can use plastic wrap to wrap up one by one, frozen in the refrigerator. Want to eat and then take out the heat.