Dumplings with Honey Dates

Category: Desserts / Snacks Recipes for self-sweating and night sweats Recipes for nourishing the body Recipes for nighttime urination

Technique: Cooking Taste: Light and fragrant Serving: Breakfast | Chinese | Dinner | Snacks

Taste: this dumplings are cozy and nutritious.

Main ingredients: 1000 grams of glutinous rice

Accessories: 50 grams of raisins 100 grams of jujubes

Cooking method

1. 400 grams of rice dumpling leaves washed, put into a pot and add water to soften, fishing up and draining, and standby.

2. Wash the glutinous rice, drain and set aside.

3. Honey dates into a bowl, steamed soft out, remove the core while hot, raisins washed, drained.

4. Take 3 rice dumpling leaves, gross side opposite, first put 1/3 of the glutinous rice, add honey dates and a few raisins, then put 2/3 of the glutinous rice wrapped into a triangle dumplings, tied with a rope.

5. Put the wrapped dumplings into a pot, add water and cook with high heat for about 2 hours, then simmer on low heat for about 3 hours, then serve.

Mung bean duck egg dumplings (many people say delicious)

Cooking method: glutinous rice, mung bean 750 grams each, 25 grams of peanut rice, cooked salted duck egg yolk 5. Chop the yolk and glutinous rice, green beans, peanuts and mix well into the filling. Take the soaked dumpling shell leaves folded into a funnel shape, filled with the right amount of filling, wrapped into the pot row tight, add cold water submerged dumplings, boil 1 hour, change the fire to cook for 1 hour can be.

Chenpi beef dumplings

Cooking method: soaked glutinous rice, mung beans 1000 grams each, beef, Chenpi 100 grams each, 50 grams of minced pork, chopped green onions, ginger, salt. With lard will be fried yellow onion, in turn into the beef, peel, minced pork fried half a minute, dripping with sesame oil that is into the filling. When the package first filled with well-mixed glutinous rice, mung beans, the filling sandwiched in the middle, and then cooked in the above manner.

Hundred Fruit Dumplings

750g glutinous rice, 25g each of green plum, pineapple meat, winter melon strips, 15g each of watermelon seed kernel, walnut kernel, raisins, red silk, 300g sugar. First of all, the plum, pineapple meat, winter melon strips each with sugar boiled in water, drained, and then marinated in sugar for 24 hours, that is, into the filling. Packed into a pentagonal square bottom dumplings, cooking for 50 minutes, off the fire simmer for 4 minutes that is.

Ingredients for healthy vegetarian rice dumplings: 3 bowls of sambal rice (boiled), 1 meter of cotton rope, 1/2 cup of dried radish, 6 shiitake mushrooms (medium-sized), 12 pieces of vermicelli leaves (large), 6 chestnuts, 1/2 cup of boiled peanuts, 60g of veggie egg yolks (10g for 1), 30g of veggie meat floss (5g for 1)

Seasoning:

1. 1/8 tsp of black pepper, 1/8 tsp of sugar, 1/4 tsp of sesame oil, 1 tsp of sugar and 1 tsp of sugar. tsp, 1/4 tsp sesame oil, 1/4 tsp soy sauce.

2) A pinch each of salt, white pepper and vegetarian oyster sauce.

Directions:

1. Boil the leaves in hot water for 8 minutes.

2, dried radish soaked in water for 10 minutes and then chopped and squeezed dry; mushrooms softened and cut into pieces; chestnuts soaked in water for 2 hours, mushrooms, chestnuts steamed (about 15 ~ 20 minutes).

3. First, sauté the chopped dried radish, diced shiitake mushrooms and seasoning (1).

4: Add the cooked sambal rice to the seasoning (2) and mix well.

5: Roll up 2 rice dumpling leaves into a pointed bucket shape, put in 2 tbsp of rice, 1 tbsp of dried radish, diced mushrooms, chestnuts, veggie egg yolks, veggie meat floss, and 1 tbsp of rice dumplings, then press it down a bit, wrap it into a dumpling shape, and tie it up tightly with a piece of cotton rope.

6. Steam the dumplings in a steamer basket for 10 minutes.

Five-bean dumplings

June 8 is the traditional Chinese Dragon Boat Festival, although the Chinese people have always had the custom of eating dumplings, but sweet dumplings sugar calories, salty dumplings more fat and oil, and let the people far from it. Now, we will teach you to do a "five-bean dumplings", both to meet people's appetites, but also to ensure the nutritional health.

"Five-bean dumplings" to clear the heat and detoxification, summer dampness, spleen and stomach green beans, red beans, peanuts, brown beans and glutinous rice and other beans, coarse grains as raw materials; but also to the taste of cool, and has the effect of treatment of rice dumplings wrapped in leaves, not only tasty, but also very suitable for the summer for therapeutic purposes, the old and young savory.

Ingredients: 360 grams of white glutinous rice, 60 grams of red beans, 60 grams of mung beans, 60 grams of black-eyed peas, 60 grams of peanuts, 80 grams of corn, 24 rice dumpling leaves.

Methods:

1. Wash the glutinous rice, red beans, mung beans and peanuts and soak in cold water for 2 hours, wash the black-eyed peas and soak in cold water for 1 hour;

2. Drain the water, mix the glutinous rice, red beans, mung beans, peanuts, black-eyed peas and corn, add sugar to taste;

3. Wash the leaves of the zongzi, soak in hot water for 2 hours, and then wipe dry.

4. Take out 2 pieces of rice dumpling leaves, fold them crosswise into a triangle top, add an appropriate amount of glutinous rice mixture, and fold the head and tail. Fold the head and tail of the rice mixture. Wrap the other 2 leaves on both sides of the rice dumplings, fold them and tie them with a thin rope to make five-bean rice dumplings.

5. Steam the dumplings for 20 minutes and serve.

Hainan five-color rice dumplings

Those who have eaten the five-color rice of the Hmong compatriots in Hainan, feel that the flavor is fragrant and delicious. However, if you try the five-color rice dumplings made by the Hmong people in Hainan, you will never forget them!

The five-color rice dumplings are a symbol of family reunion and good luck for the Miao compatriots on Hainan Island. According to folklore, a long time ago, the Hmong ancestors lived in the Yellow River basin, due to the Hmong head of the brutal oppression and exploitation, the five brothers could not stand forced to flee. When fleeing, they agreed to meet on the third day of the third month of the lunar calendar at Wuzhi Mountain on Hainan Island. Five brothers through all the hardships and dangers, across the ocean, climbing mountains and wading through the water, on time to the Wuzhishan. So, they happily set up a bonfire to make five-color dumplings to celebrate the reunion of brothers. From then on, they live and reproduce in Hainan Island, five brothers changed to five surnames, so now the Hmong in Hainan Island only Li, Deng, Jin, Jiang, Ma five surnames. To this end, whenever the lunar calendar "March 3" Miao compatriots families are making five-color dumplings, to show the memory of ancestors and family reunion.

The production of five-color dumplings is simple. First, the glutinous main with lard or peanut oil fried until the smell of incense, they took out into five boxes. Then use the wild plant leaf liquid a box dyed a color, respectively dyed red, yellow, blue, black, white king color. Then add cured wild game such as mountain pork, yellow meat, venison, etc. or poultry meat. Then it is wrapped in leaves or banana leaves, one for each color of glutinous rice, and tied with twine. The dumplings are cylindrical in form and of any size. When the dumplings are cooked, the water should be submerged in the dumplings, and if the dumplings are cooked in multiple pots, all five colors of dumplings should be present in each pot, which is a metaphor for good luck. Cooking about two hours, the dumplings issued a strong aromatic flavor can be taken out to eat.

Eat five-color dumplings hot and cold eat two kinds. First out of the hot pot of five-color dumplings, the flavor back to overflow, tantalizing mouth to flow. Unwrap the leaves and take a bite, only to feel soft and smooth sticky teeth tongue sweet and smooth, full of fragrance, people want to eat a lot more. Cold dumplings, gradually harden, slowly eat can give a mellow flavor, after eating the mouth also long remained swallowed not into the belly, spit not export the aftertaste.

Fish dumplings in lotus leaf

Ingredients: 1 cup of rice, 1/2 cup of glutinous rice, 80 grams of fish, 20 grams of dried radish, 2 mushrooms, 5 grams of shrimp, 3 slices of ginger.

Seasoning: 2 tbsp soy sauce, 1 tbsp rice wine.

Directions:

1. Wash and soak the rice and glutinous rice, add 1/2 cup of water, and steam in a rice cooker (non-electronic cooker, add 1/2 cup of water to the outer pot); soak the lotus leaves in water and prepare

for use.

2, fish washed, sliced; dried radish washed, drained; mushrooms cut to soak until soft; shrimp washed standby.

3, the pan is hot, into the oil will shrimp fried incense, add mushrooms stir-fried and removed from the standby.

4, the pot is hot, into the oil will be ginger fried incense, add the fish and seasoning to cook on low heat for 100 minutes.

5: Take a small steamer basket and spread lotus leaf, put in the boiled glutinous rice, then put in the ingredients of (3) and (4), then add the glutinous rice, wrap the lotus leaf, and put it in the rice cooker to steam (add 1/2 cup of water to the outer pot).

Chinatrust Rice Dumpling

500g of reed leaves, 1000g of glutinous rice, 50g of jujubes, 50g of Job's tears, 50g of red beans, 50g of mung beans, 75g of kumquats, 50g of plums.

1. Blanch the reed leaves with boiling water to cool and wait for use, wash and soak the glutinous rice in cold water for 24 hours and wait for use.

2. Soak water jujube, barley, red beans, green beans with water; kumquat, green plum cut into grains.

3. Glutinous rice and processed ingredients are mixed and wrapped in reed leaves and boiled in water for 2 hours.

Fresh fruit dumplings

Ingredients: red dates or chestnuts, white glutinous rice

Practice: first of all, the dates or chestnuts cut into grains, white glutinous rice soaked in cold water for three or four hours, and then in accordance with a layer of rice, a layer of filling in the order of a **** parcel on the three layers of rice, three layers of filling, and finally wrapped in reed leaves, boiled can be.

Bean paste dumplings

Ingredients: bean paste, white glutinous rice

Practice: white glutinous rice soaked in cold water for three or four hours, then in accordance with a layer of rice, a layer of filling in the order of a *** wrapped on the three layers of rice, three layers of fillings, and finally wrapped these ingredients with reed leaves, cooked can be.

The practice is the same as fresh fruit dumplings.

Old-fashioned meat dumplings

Ingredients: chestnuts, shiitake mushrooms, five-flower pork, salted egg yolk, shrimp, white glutinous rice, meat sauce, peanuts.

Directions: Chestnuts cooked until cooked chestnut flavor. Mushrooms soak in water for an hour, lightly fry over low heat, add spices and cook. The five-flower pork is first fried in oil, and then fished out and brined with soy sauce and spices. Shrimp is also over oil and fried for a bit to bring out the flavor. The peanuts should be boiled. Meanwhile, the white glutinous rice should be soaked in water for about 3 to 4 hours, soak and set aside.

The white glutinous rice and all the other processed ingredients together, the specific proportion can be based on personal preference, combined together, plus the sauce stir-fry for a moment, after fried in the dumpling leaves wrapped in the head.

Tips: water must be submerged in all the rice dumplings, and then boiled for about an hour and a half.

Scallop rice dumplings

Ingredients: similar to the old meat dumplings, but with one additional ingredient, scallop.

Top quality health dumplings

Ingredients: purple rice, ginkgo, scallop, abalone, chestnuts, shiitake mushrooms, five-flower pork, salted egg yolks, shrimp, white glutinous rice, meat sauce, peanuts.

Method: The first step is to process chestnut, shiitake mushroom, five-flower pork, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts in the same way as the old-fashioned meat dumplings. The purple rice should be soaked in hot water for about 6 hours. After soaking, stir-fry the purple rice in a small saucepan over moderate heat to bring out the flavor, but do not make it too soft. The scallop and ginkgo also need to be cooked beforehand. It is best to use dried abalone, which should be soaked in water 7 days in advance. The second step is to mix 60% of the white glutinous rice and 40% of the purple rice together, along with the other ingredients, wrapped in Taiwan bamboo leaves into 4 corners, and put into the water to cook for one and a half hours.

Rasayang Rice Dumplings

Ingredients: 600g of glutinous rice, 4 slices of scented leaves, 1 packet of Yellow Pear Instant Potato Seasoning, 3 tablespoons of green onion, 1 tablespoon of garlic, 3 tablespoons of Soy Sauce, ? tablespoon of rice dumpling leaves, appropriate amount of rice dumpling string

Filling: 800g of chicken, 400g of potatoes, 3 green onions, 80g of shrimp

Spicy Fried Rice Instant Potato Seasoning, 2 tablespoons of chicken broth, 1 teaspoon of chicken broth

3 teaspoons cornstarch 1 teaspoon mala stack

Directions: Chop the chicken pieces, potatoes and diced scallions, add the other fillings and mix well. Wash the glutinous rice and soak it in water for half an hour, cut the scented leaves into 6 centimeters long, and mince the green onion cubes and garlic rice. Heat a wok, add in the oil, sauté the shallots and garlic, add in the glutinous rice, ginger and soy sauce, stir-fry well. Fold 2 rice dumpling leaves to form a funnel shape, add 1 tablespoon of the fried glutinous rice, add the stuffing and the scented leaves, then add another 1 tablespoon of glutinous rice on top. Tie the rice dumplings with string and cook in a gas pressure cooker for 30 minutes, then serve while hot. * Ordinary pot shall take 2 hours.

Penang Nyonya Rice Dumplings

Ingredients: 600g glutinous rice 250g minced pork/chicken 250g shrimp 150g green onion 120g sweetened winter melon 120g garlic 2 teaspoons crushed peanuts 4 tablespoons sesame seeds 3 tablespoons sesame leaves 4 slices of rice dumpling strings Adequate rice dumpling leaves Adequate

Seasoning: coriander 2 tablespoons powder 1 tablespoon pepper 1 tablespoon chicken crystals 1 teaspoon ginger 2 teaspoons soy sauce 11/4 tablespoon sugar ? tablespoon salt 1 teaspoon salt Sugar ? tablespoon salt 1 teaspoon yellow ginger 1 teaspoon water ? cup red eagle oil 4 tablespoons

Directions:

Wash the glutinous rice, net, soak in water for 2 hours, drain the water, add 4 tablespoons of oil and 2 teaspoons of salt, stir well. Heat 4 tablespoons in a wok, sauté the scallion and garlic rice, add the pork, shrimp, sweetened winter melon and seasonings, and stir-fry until cold. Fold the rice dumpling leaves into a bucket shape, add the glutinous rice and filling ingredients and wrap tightly with a string. Cook the dumplings in boiling water for about 2 hours.

Taro Rice Dumplings

Ingredients: 450g of glutinous rice, 550g of taro, 150g of black-eyed peas, 1 packet of taro rice ready-to-cook ingredients, 1 teaspoon of pepper, 1 teaspoon of sesame oil, 2 tablespoons of scallions, 2 tablespoons of garlic, 1 tablespoon of rice dumpling leaves, red eagle oil, moderate amount

Filling: 600g of chicken and pork, cut into pieces, 600g of corn, 100g of shrimp, 50g of mushrooms, 20 salted egg yolks, 10 grains of seasonings. 1 teaspoon of five-spice powder 1 tablespoon of trench oil 1 teaspoon of pepper 1 teaspoon of sesame oil

1 tablespoon of soy sauce 1 tablespoon of wine 1 tablespoon of suntan oil ? teaspoon of chicken crystals ? teaspoon of sugar ? teaspoon of salt 1 teaspoon of salt

Directions: Wash the glutinous rice and black-eyed peas, and soak in water for half an hour. Peel taro, wash, dice and wrap in oil. Heat oil in a wok, sauté shallots and garlic rice, pour in Ingredient A, sauté and set aside. Shake the pork and chicken (add 2 teaspoons of cornstarch) corn, shrimp, mushrooms and seasonings well. Fold the rice dumpling leaves into a tube, put in the fried glutinous rice, add the filling, then cover the rice, fold it into a triangle, tie it with a rice dumpling string and put it into a pressure cooker with boiling water to cook for 30 minutes.

Ingredients: pork buttock tip, glutinous rice

The ratio of meat and rice is about 3:5 (that is, 3 pounds of meat, 5 pounds of rice), soy sauce, salt, sugar, chicken essence, cooking wine

Jiaxing meat palm

Preparation:

Zongzhong leaves: if the fresh zongzhong leaves washed, the root (with two small pointed tips) fried off a little, boil water, put the zongzhong leaf Put in the boil water, put the rice dumpling leaves 3, 5 minutes on it; if it is dry rice dumpling leaves on the first day to soak, soak the rice dumpling leaves soft, cut off the root and fresh as the same treatment

rice: panning rice to be fast, try not to let the rice to eat water. Use lo to control the rice dry, a little bit of time (the rice will eat into a little water). Add soy sauce, salt (soy sauce a little more).

Meat: remove the skin, separate the fat and lean meat, cut into pieces of meat about 3 to 4 cm square, the ratio of fat and lean meat pieces in the 1:2 ratio is more appropriate. Into the meat pour wine, soy sauce, salt and a little sugar, chicken essence. More wine is better, less soy sauce. Rub with your hands until the meat is white foam, indicating that the flavor has been completely eaten into the meat.

The following is the package of rice dumplings:

rice dumplings leaves are clearly divided into positive and negative (hairy side is the reverse, you can see the leaf diameter distinction, diameter to the outer drum is the reverse), the front side of the package pillow rice dumplings. This is not easy to describe. The first thing you need to do is to tie it tightly with a cotton thread or a grass rope. The dumplings are very much related to the tightness of the tie. Each dumpling must be put fat oh, otherwise it is not good.

Cooking rice dumplings: a large pot, must be deep enough. Put the dumplings in, add water, the water should be no more than dumplings cooked on high heat, 3 hours if like last time I gave t version of the package so big dumplings, and then medium heat 1 hour is almost. Then big dumplings will have to small fire 2 to 3 hours. Cooking dumplings in the middle of the never cease fire, must keep the water wide open. Eating rice dumplings do not need me to talk about it, right?

If you find that the dumplings are light, you can add salt and soy sauce to the water used to cook the dumplings, and the flavor can go in after cooking for a while.

Desktop rice dumplings

Ingredients: long glutinous rice, pork, mushrooms, salted egg yolk, soy sauce, sugar, five-spice powder, salt, rice dumpling leaves, rice dumpling rope.

Methods: Wash the glutinous rice and soak it for 3 hours; cut the pork into long strips about 4 centimeters long and 2 centimeters wide; soak the mushrooms and cut them into strips; marinate the pork and mushrooms for 2 hours in soy sauce, five-spice powder, salt, and sugar; and halve the salted egg yolk.

Wash rice dumpling leaves and rice dumpling rope, take 2 rice dumpling leaves, folded into a funnel in one-third of the funnel into half of the glutinous rice, pork, mushrooms, salted egg yolk and other fillings, plus glutinous rice to fill, then the excess rice dumplings folded back to cover the funnel wrapped up in a rope in the rice dumplings at the waist to tightly tie the knot, well after the release of

Into a pot to the water over the rice dumplings, cook over medium heat for 2 hours, cook through! Then they can be eaten.