Ingredients: glutinous rice flour, sesame, butter (lard) and sugar.

Practice: Wash and drain sesame seeds, fry them in a pot and break them with a cooking machine.

1, divide the water with butter, pour sesame seeds, add sugar and stir well.

Let it freeze in the refrigerator, take it out and knead it into small balls.

3. Stir glutinous rice flour with hot water, knead it into dough, divide it into small doses, and wrap it with sesame seeds.

4. finally, wrap a layer of dry starch.

5. Boil the water in the pot, pour the dumplings after the water is boiled, and the dumplings can be eaten after floating.

How can jiaozi wrap it without cracking?

1. Add dough to glutinous rice flour, which makes the zongzi skin not easy to crack and can increase the sense of modeling.

2. Cook a pot of rice porridge and mix the noodles with rice soup. The dumpling skin made in this way is also particularly elastic and not easy to crack.

3, and good dumplings should be wrapped in plastic wrap to avoid dehydration and cracking.

4. Cook a quarter of the rolled dough until it is transparent, and then mix it with three quarters of the dough, so that the dough is not easy to crack when it is used.

5. The hardness and uniformity of dough wrapped with glutinous rice balls are very important. Too soft, too hard or uneven will make it crack and deform. The skin thickness of glutinous rice balls should be moderate, otherwise it is easy to crack and deform. When wrapping jiaozi, it should be thicker. The skin of jiaozi should be the same as that of jiaozi, with a thick center and thin sides.

6, packaging should be light, so as not to crack. Put the dough on the tiger's mouth, put the stuffing on it, and slowly tighten it with your thumb and forefinger.

7. Less stuffing, less stuffing. Too much stuffing makes the skin thin and fragile. It won't crack now, and the pot is probably going to crack.

8. After the stuffing is made, put it in the refrigerator for freezing 15 minutes or more. It's easier to package jiaozi.

9. Roll the wrapped glutinous rice balls in glutinous rice flour to prevent the dough head from being exposed to the air for a long time and causing dryness.

10. If you don't eat jiaozi immediately after wrapping it, put it in the refrigerator for quick freezing as soon as possible, and wrap it with fresh-keeping bags or plastic wrap to avoid being diluted outside for a long time and cracking.

That's the end of the way to package jiaozi yourself. Be sure to pay attention to the method, or it will crack when cooked in the pot, which is not good.