Ingredients: the right amount of glutinous rice, rice, the right amount of sugar, sesame paste, pick kernels (crushed), sesame seeds, chemical lard.

Practice:

1. Glutinous rice and rice mixture (5000 grams of glutinous rice can be added 1000 grams of rice), soaked in water for 1 or 2 days, with the mill grinding, put into a cloth bag, hanging pulp, made of flour.

2. Sugar, sesame paste, peach kernels, sesame seeds, lard and flour mixed well, made of small cubes of filling to be used.

3. Knead the flour with cold water, take a small piece and flatten it, put in the chopped filling to seal and knead.

4. Bring the water to a boil and add the dumplings to the soup, and the fire should not be too strong when cooking. The water should not be too hot. The dumplings should float to the surface, and then be removed after a while.

Water milled dumplings

Ingredients: 1500 grams of freshly ground water milling powder, 1000 grams of clarified sand filling (750 grams of fresh meat, if used).

Practice:

1. Take 250 grams of water-ground flour, kneaded with the right amount of water into a powder, patted into a cake, when the water boiled into the pot, cooked mature gravy out, immersed in cold water. Then 1250 grams of water-ground flour into the cylinder, rubbed with both hands, while the cooked gravy removed from the water into the crushed grains of flour, kneaded into a powdered dough, covered with a damp cloth, to be used.

2. According to the amount of pulling agent (20 per 500 grams), the agent pinched into a pot shape, into the chenggongsha filling, and then the edge of the gradual closure, that is, the salty soup dumplings.

3. When the water boils, put the dumplings in the pot, push the spoon along the side of the pot, when the dumplings float out of the water, add a little cold water, and cook for another 7 to 8 minutes, when the dumplings look like the skin is a deep jade color, glossy, that is, cooked.

Meat dumplings

Ingredients: appropriate amount of glutinous rice, rice, lean minced pork, soy sauce, pepper, cooking wine, minced ginger, minced winter vegetables, chopped green onions.

Practice:

1. Glutinous rice and rice mix, soak 1 2 days, with the mill into the cloth bag grinding fine suspension pulp, made of flour.

2. Pour a little oil in the pot, when the oil is seven mature under the minced meat stir-fried, add soy sauce, pepper, cooking wine, ginger, flavored after the pot to plate.

3. Cooked minced meat to cool, add the appropriate amount of raw minced meat, minced cabbage, chopped green onions, mix well and put in the refrigerator, cut into small pieces for the filling.

4. Knead the flour with ice water, take a small piece and flatten it, wrap it in the filling and knead it.

5. The soup will be under the pot to cook, the fire should not be too strong, see the dumplings floating on the water that fish out.

6. In a bowl, put the right amount of soy sauce, pepper, monosodium glutamate, lard, green onions, etc., punch into the right amount of broth, will be fished out of the dumplings into the edible.

Pearl rounds (1)

Ingredients: 1100 grams of glutinous rice, 50 grams of black sesame, 100 grams of fine self-flour, 100 grams of lard, 25 grams of rock sugar, 500 grams of white sugar, orange red (red orange preserves).

Practice:

1. 1000 grams of glutinous rice cleaned, soaked in water for two days (spring and fall, every 8 hours to change the water, summer every 4 hours to change the water to prevent the glutinous rice acid), the glutinous rice ground into a fine powder in a cloth bag drip-drying water.

2. Take the remaining 100 grams of glutinous rice, wash and soak in warm water to soften.

3. Black sesame stir-fried with the fire into a fine powder, and fried into a golden white flour mix; the lard tear off the oil skin and cut into fine dice, the orange red cut into granules, the rock sugar crushed. Above all kinds of ingredients and sugar mix well into the filling, divided into 20 round filling heart.

4. Knead and moisturize the glutinous rice flour paste (the paste is too dry to add the amount of water), divided into 20 equal parts. Wrap one filling with each portion of flour dough, shape it into a hemisphere with a rounded top and a flat bottom, and evenly coat the surface with softened glutinous rice.

5. Steam the dumplings in a steamer basket over high heat and serve hot or cold.

Pearl dumplings (2)

Ingredients: 125 grams of flour, 250 grams of chicken broth, sea cucumber diced, cooked chicken diced, sliced orchids diced, seaweed, ham **** 50 grams, 25 grams of spinach, soy sauce, refined salt, cream of rice, sesame oil in moderation.

Practice:

1. First of all, the flour with water and good kneaded into a dough, rolling pin rolled into a thick dough, and then cut into small dices with a knife, sprinkled with tonic noodles, and then with the hands of small dices into the size of a bean grain, put into a basket, sieve out the flour.

2. Spoon add chicken broth, add sea cucumber diced, orchid slice diced and other ingredients and salt, monosodium glutamate and other condiments, and then pour the noodle lumps into the spoon when the pot is boiling. Finally put spinach, monosodium glutamate, out of the spoon with a little sesame oil can be.

Walnut cheese dumplings

Ingredients: 150 grams of dried walnuts, 50 grams of rice, 150 grams of rice noodles, 100 grams of hemp nuts, 50 grams of jujubes, flour, cinnamon a little.

Practice:

1. Put the sugar in a bowl, add cinnamon, hemp kernel, a little flour, and then add a little boiling water and mix well, put on the case, with a knife patted into a 1.5-point-thick slices, and then cut 1.5-point-square ding, that is, salty Tang Yuan filling.

2. Put the rice noodles into a dustpan. Tang Yuan filling in a colander, soaked in cool water, poured into the dustbin, shaking with both hands, so that Tang Yuan filling full of rice noodles, three times in a row, that is, into the Tang Yuan. Down into the pot to cook for about 10 minutes, float up that is cooked.

3. Walnuts with boiling water twice, peel the skin and chopped, small jujube wash, soak in cool water for 12 hours.

4. Put the rice, peach kernels, small jujube meat into a bowl, add water 4 two mix well, with a small mill once, become a fine paste.

5. Net spoon let go of one and a half pounds of water, down into the sugar, on the fire to see open, skimmed off the froth, quickly peach kernel syrup into the, stirring the salty porridge-like, until cooked, sown in a bowl, will be boiled into the soup Yuan fish into that is complete.

Orange soup small dumplings

Ingredients: 2500 grams of glutinous rice flour, 750 grams of sugar, 150 grams of cooked flour, 50 grams of lard, 25 grams of melon kernels, 25 grams of walnuts, 25 grams of sesame seeds, 3 oranges, green and red silk, a little bit of flavor.

Practice:

1. 100 grams of cooked flour, 500 grams of sugar and lard, melon seeds kernels, walnuts, sesame seeds, etc. Mixed well, will be 50 grams of cooked flour beaten into the paste to pour, rolled into a filling, cut into corn kernels of the large small square dices.

2. Put some glutinous rice flour in the basket, put the water-soaked filling pieces into the rolling, rolled into a medium-sized dumplings. Cut the orange into two and squeeze out the juice.

3. When the water boils, pour the dumplings into the pot, dumplings float to the surface, and then add sugar and orange juice, until the sugar dissolves into the bowl.

Bashi small dumplings

Ingredients: 300 grams of glutinous rice flour, 300 grams of sugar, 25 grams of lard, green and red silk, cinnamon, melon seeds, sesame seeds, 50 grams of sugar thinning, 50 grams of cooked noodles, 750 grams of peanut oil (100 grams of actual consumption).

Practice:

1. Chopped green and red silk with lard, 150 grams of sugar, cinnamon, cooked noodles, sugar, melon seeds and other ingredients and crystal filling.

2. Smash the filling into a three-millimeter-thick slice, cut into three-millimeter-square dices, dip into the water into the glutinous rice flour with a dustpan shake, repeated three times that is, into the raw dumplings.

3. In the frying spoon into the flower oil, burned to six or seven mature, down into the soup dumplings and chopsticks, floating with a funnel scooped up with a small spoon to shoot the opening.

4. Put the frying spoon on the fire, inject a little water, add 150 grams of sugar, stir-fry until golden brown when the dumplings, off the fire upside down, sprinkled with green and red threads, sesame seeds and so on that is complete.

Pigeon egg dumplings

Ingredients: 2500 grams of freshly ground powder pressed dry, 1000 grams of sugar, 100 grams of sesame powder, mint flavoring, sugar hanging flowers a little.

Practice:

1. 1000 grams of sugar with 250 grams of water, simmering on medium heat for about 15 minutes, see the pulling of the wire immediately after the fire, while hot, one-third of the syrup poured into the iron plate, with a spatula, chopper will be the syrup back and forth stirring, and then will be the syrup on the iron plate surrounded by a pit, and then poured into the one-third, still with a spatula, chopper will be the syrup stirred to be the rest of the syrup all in! When all the remaining syrup has been poured in, add the flavoring, mint, and cinnamon. The sugar mixture and solidified, with a strong hand pinch and roll into long strips, and then cut into bean-sized sugar granules, to be used.

2. Take about 500 grams of water milling powder, add a small amount of water, kneaded and patted into a cake, add the pot to cook, fish out and dip in cool water, cooled and then kneaded into the dough, kneaded until it does not stick to the hand, covered with a damp cloth and standby.

3. Take a piece of flour billet (about 10 grams), press a pit with your thumb, put in the filling, wrap it up and roll it into a round shape.

4. When the water comes to a boil, put the rounds into the pot, stir with a spoon, wait for the rounds to float to the surface, and then cook for 20 minutes, see the rounds skin into a deep jade color and glossy, can be fished out, and poured into the cold water that has been prepared, and let it cool down quickly. Then fish out the rounds to control the water, put in the crushed sesame powder, the bottom of each round rolled sesame powder, four in a row, a group of eight, placed on the light paper or rice dumpling leaves that is completed.

Wine pot dumplings

Ingredients: 2500 grams of glutinous rice flour, 1000 grams of sugar, 150 grams of cooked flour, 50 grams of lard, 15 grams of walnuts, 25 grams of peanuts, 25 grams of sesame, 25 grams of melon strips, green and red silk, hanging flower sauce, a little bit of flavor.

Practice:

1. 500 grams of sugar with 100 grams of cooked flour, plus green and red silk, sesame, peanut kernels, walnut kernels, cinnamon sauce, lard, flavorings, etc., and another 50 grams of flour into a paste, poured together and rolled into a filling, patted tightly into a block, and then cut into small square dice.

2. Put some glutinous rice noodles in the basket, cut the small square ding into the water to soak a little bit, placed in the basket on the glutinous rice noodles, shaking by hand, so that the glutinous rice noodles hanging in the leftover stuffing, many times in a row, shaking into the size of a glass ball of dumplings.

3. When the pot of water boiled, the dumplings under the pot, dumplings float, add sugar, even soup together into the wine pot has been prepared wine pot, the wine pot on the table, and then the pot of wine ignited.

Oil dumplings

Ingredients: 1500 grams of glutinous rice, 500 grams of sugar, 150 grams of oil, 50 grams of plums and peach kernels, 25 grams of sesame seeds and osmanthus flowers.

Practice:

1. Soak the glutinous rice in water for 4 hours, fish out and change the water, grind into hanging pulp.

2. plate oil, sugar according to the fat oil filling method, done with fried sesame powder, chopped plums, column flowers and other ingredients, mixing into the filling.

3. Water will be one-third of the hanging pulp boiled, put into cold water, soaked, with two-thirds of the raw hanging pulp and cooked hanging pulp and into a powder round, the powder dough rolled into long strips, according to the amount of pull agent. And then pinch the agent salty little wine glass shape, wrapped filling closed, pinched into the dumplings.

4. When the water boils, the dumplings in the pot, dumplings can be fished out after floating.

Lai Tangyuan

Ingredients: 1000 grams of glutinous rice, 250 grams of rice, 300 grams of sugar, 150 grams of lard, 50 grams of flour, 30 grams of sesame.

Practice:

1. Grind the rice paste into a fine cloth bag and press the water into the dumpling powder. The powder will be rubbed by hand until it is soft and hard, not sticky.

2. Every 500 grams of sugar with 100-125 grams of flour. Sugar with cooked sesame seeds and flour, sifted through a sieve, add lard, hand-rolled, and then rolled into a cake with a rolling pin, cut into squares with a knife, the size of the arbitrary.

3. Take a piece of powder with your hands, roll it in your hands, flatten it on the board, and then put the filling in the powder, wrap it tightly and it will be done.

4. Cooking dumplings, must not make the pot of boiling water rolling, lest the dumplings cooked. When the dumplings float to the surface, and then rolled one or two times, when pressed by hand with elasticity can be fished out.

Chocolate dumplings

Characteristics: Chocolate filling is rich and lubricating.

Ingredients: powdered dumplings, chocolate.

Seasoning: sugar.

Directions:

1. Use warm water and sourdough powder together with the dough, and then pull the dough into equal sizes.

2. Break the chocolate into small pieces and break it in a blender.

3. Press the dosage flat and wrap the chocolate chips directly in the center (add sugar or not according to your taste).

4. Knead into balls and cook, the chocolate will melt automatically.

Chef's tip: Pure chocolate and praline are both good, try them both.

Bastard Dumplings

Ingredients:

300 grams of glutinous rice flour, 300 grams of sugar, 25 grams of lard, green and red silk, cinnamon, melon seeds, sesame seeds, 50 grams of sugar, 50 grams of cooked flour, 750 grams of peanut oil (100 grams).

Practice:

1. Chopped green and red silk with lard, 150 grams of sugar, cinnamon, cooked noodles, sugar, melon seeds and other ingredients and crystal filling.

2. Smash the filling into a three-millimeter-thick slice, cut into three-millimeter-square dices, dip into the water into the glutinous rice flour with a dustpan and shake, repeated three times that is into the raw dumplings.

3. In the frying spoon into the flower oil, burned to six or seven mature, down into the soup dumplings and chopsticks, floating with a funnel scooped up with a small spoon to shoot the opening.

4. Put the frying spoon on the fire, inject a little water, add 150 grams of white enamel, stir-fry until golden brown when the dumplings, remove from the fire and upside down, sprinkle green and red threads, sesame seeds and so on that is complete.

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Jade Kidney Bean Dumplings

Characteristics: The appearance of bright green, the flavor of the filling is fragrant.

Ingredients:Soup dumpling powder, spinach, kidney beans.

Directions:

1. Spinach washed and cut into 1-inch long pieces, blanched and cooled in a blender into a puree.

2. Mix the dough with tonkatsu powder, warm water and spinach puree together, then pull the dough into equal sized dosage.

3. Wash and cook kidney beans in a pressure cooker, puree them in a blender and pass them through water with a dry saran wrap.

4. Put the oil in the pot, pour in the kidney bean puree, add the right amount of sugar and stir fry to a puree, the ratio of kidney beans to sugar is about 2:1.

5. Will be pressed into a flat dose, the middle of the filling, and finally kneaded into a ball under the pot can be cooked.

Cook's Tip: Spinach blanching time should not be too long, in order to avoid the loss of nutrients.

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Carrot and lotus seed paste dumplings

Characteristics: The color is yellow, and the lotus seed paste filling has a faint aftertaste.

Ingredients: soup dumpling powder, carrots, dried lotus seeds.

Seasoning: sugar.

Directions:

1. Wash the carrots and cut into small cubes, put them in a blender and beat them into a puree.

2. Use sourdough powder, warm water and carrot puree together with the dough, and then pull the dough into equal-sized doses.

3. Dry lotus seeds soak in clear water overnight in advance, then cook in a pressure cooker and pass through water with dry gauze.

4. Put oil in the pot, pour in the lotus velvet, add the right amount of sugar and stir fry into the mud, lotus seeds and sugar, oil ratio of about 4:2:1.

5. Will be pressed to flatten the agent, the middle of the package filling, and finally kneaded into a ball under the pot can be cooked.

Chef's tip: When cooking lotus seeds in a pressure cooker, put more water, about 2/3 of the volume of the pressure cooker is appropriate.

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Fried Red Bean Paste Soup Dumplings

Characteristics: sweet, fragrant and crunchy.

Ingredients: powdered dumplings, red beans.

Seasoning: sugar.

Directions:

1. Use sourdough powder and warm water to mix the dough, then pull the dough into equal sizes.

2. Wash the red beans and cook them in a pressure cooker, and pass them through water with a dry gauze.

3. Put oil in the pot, pour in the red bean paste, add sugar and stir fry for 15 minutes, the ratio of red bean to sugar and oil is about 2:1:1.

4. Press the dose flat, pack the filling in the middle, and finally knead into a ball, and then deep fry it in the pot.

Chef's tip: When frying dumplings, there will be crumbling and splattering, so be careful to always use low heat.

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Pumpkin Sanshui Soup Dumplings

Characteristics: fresh and salty flavor, chic texture.

Ingredients: dumpling powder, pumpkin, pork, cabbage, shrimp, mushrooms.

Seasonings: green onion, ginger, sesame oil, salt, monosodium glutamate, pepper, cooking wine.

Directions:

1. Wash the pumpkin and cut into small pieces, put it into the pressure cooker and cook for 15 minutes, cool it and then puree it in a blender.

2. Use sourdough powder, warm water and pumpkin puree together with the dough, and then pull the dough into equal-sized doses.

3. Take pork, cabbage, shrimp and mushroom, add seasoning to make a triple filling.

4. Press the dosage flat, wrap the filling in the center, and finally knead it into a ball and cook it in a pot.

Chef's tip: You can try other kinds of dumpling fillings.

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Purple kale dumplings with date paste

Characteristics: The dumpling skin is slightly purple, and the date paste filling is fragrant but not greasy.

Ingredients: dumpling powder, purple kale, red dates.

Seasoning: clarified flour, sugar.

Directions:

1. Wash and cut the kale into small pieces, cook and cool, then use a blender to beat into a puree.

2. Make equal-sized dosage with dumpling powder, warm water and purple kale puree together with noodles.

3. Wash the dates and cook them in a pressure cooker, take them out and spread them on a bamboo drawer with a mesh, crush them with a spoon and the date meat will leak out from the mesh.

4. Use dry gauze to filter the jujube meat, add a small amount of clarified flour, sugar or brown sugar and mix well. Put oil in the pot, stir fry the jujube meat into mud, the ratio of jujube meat and sugar is about 4:1.

5. Press the agent flat, the center of the filling, and finally kneaded into a ball to cook in the pot.

Chef's tip: add a small amount of clarified flour in the red date filling will become sticky.

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Fruit Assorted Dumplings

Characteristics: Colorful and small.

Ingredients: dumpling powder, any fruit.

Seasoning: starch, sugar.

Directions:

1. Use sourdough powder, warm water and noodles, pull the dough into peanut-sized doses and knead into small balls.

2. Wash and cut the fruit into small pieces.

3. Cook the balls in a pot, then add the fruit.

4. Thicken the gravy and fish out of the pot to serve.

Chef's tip: If you have wrapped colorful soup dumplings before, you can set aside some noodles in advance to make small balls.

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Purple Rice and Black Sesame Soup Dumplings

Characteristics: One bite, exudes the strong fragrance of sesame.

Ingredients: dumpling powder, purple rice, black sesame.

Seasoning: sugar.

Method:

1. Wash the purple rice and boil porridge, take its soup and dumpling powder together with the dough, and then pull the dough into equal sizes.

2. Wash and fry black sesame seeds, and beat them with a blender.

3. Put lard in the pot, pour in the black sesame seeds, add the right amount of sugar and stir fry into the mud, black sesame seeds and sugar and oil ratio of about 1:1:1.

4. The dose will be flattened, the middle of the package stuffing, and then kneaded into a ball under the pot to cook.

Cook's Tip: When frying sesame seeds can also add a little cooked noodles, the flavor will be more fragrant.