Practice 1:
1.100 grams of glutinous rice flour into a basin.
2. Add 30 grams of clarified flour and mix.
3. Add boiling water and mix with chopsticks first.
4. Cool slightly and then form a dough with hands.
5. Add a little speckled leaf flavor.
6. Knead evenly, add 5 grams of salad oil and knead well, it is best to add lard, such as adding vegetable oil, the color is too green and too bright.
7. Just add 5 grams of matcha powder.
8. Knead again evenly divided into 8 and so on.
9. Bean paste filling is also divided into good rolled round.
10. Take one dough ball, roll it and flatten it, and put the bean paste filling in the center.
11. Wrap it slowly with a tiger's mouth.
12. Place in a steamer basket and steam with cold water for 10 minutes.
13. After steaming, brush the surface with heated and cooled vegetable oil.
14. Dumplings can be wrapped individually in plastic wrap after cooling!
Practice two:
1, mugwort leaves pick fresh tips, wash, blanch in boiling water, fish up, cooled and chopped, kneaded into a ball, standby.
2, add the appropriate amount of glutinous rice flour in the moxa leaf dough, add warm boiled water, knead until it does not stick to the hands when to stop adding water, repeated kneading, so that the distribution of moxa and glutinous rice flour evenly, into a bright green dough.
3, pickled vegetables, shredded bamboo shoots, shredded meat chopped, quick fire stir fry. As a filling, set aside.
4: Roll the green dough into long strips and cut into doses. Round the dosage, press a pit in the center with your thumb, fill with the filling, seal and shape into a nest.
5. Alternatively, press the dosage into a round cake shape, put in the filling, fold it in half, seal it, and press a twisted pattern with your fingers to make vegetable dumplings.
6. Steam the dumplings for 15-20 minutes.