Handmade dumplings production methods are as follows:

Raw materials: sesame 100G, walnuts a small handful of salted butter 30g, sugar 70g, clarified noodles, glutinous rice flour 200g.

Practice:

1, sesame seeds in a pot of baking toasted aroma, with walnuts with the blender in the broken.

2, the sugar, melted butter and mix well, the last should be slightly oily, you can hold a ball, you can put it in the refrigerator, wait for the temperature of the butter down to solidify, it is easier to pack.

3, first with hot a little bit of chenggong noodles, I put about 20G of chenggong noodles, add boiling water with chopsticks stirred into a ball. Add about 200g of glutinous rice flour and a spoonful of sugar, add water and knead it into a dough, then knead it together with the hot noodle dough.

4. Because the dough is not as malleable as regular white flour dough, you need to form a gesture so that the dough sits in the space circled by your fingers, and little by little, push the dough onto the filling before sealing it. The gesture should be light, but be careful to push little by little and not pack air into it. Otherwise the dumplings will break when you cook them.

5, after the package will put the plate of dumplings in the freezer, so that the surface of the dumplings frozen hard, you can take out into the box, like frozen dumplings to save. Just take it out and cook it when you eat it.

Handmade soup dumplings are a glutinous rice and sugar-based food, with a lot of sugar in the filling, in addition to refined white glutinous rice flour containing a lot of starch. In terms of categorization, it should be considered a staple food. Its practice is also relatively simple.