Chinese Food
Sweet potato and eight treasure dumplings
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Preheat the Lantern Festival. Make dumplings. Make your own dumplings as you like. Make skin and stuffing as you like. If you have any purple potato puree in the fridge, make the purple potato dumpling. I don't like lard and stuffing too greasy. I'm a plain oil version. Stuffing made of camellia oil, black sesame and various dried fruits. It's nutritious and healthy. Try the dough mixing method of raw dough + cooked dough. The effect is good. The dough is smooth and delicate. The finished Tangyuan is tough and delicious. Try your favorite friends.
Cooking ingredients
Cooking Steps
Step1:Stir fry glutinous rice flour in small heat until it is yellowish for backup (for filling, the dosage shall be adjusted according to the amount of filling
Step2:Prepare all kinds of dried fruits (quantity and variety are not fixed
Step3:Black sesame, peanut, walnut, cashew nut and pine nut are roasted or fried respectively. Grind black sesame seeds. Chop and mix other dried fruits.
Step4:Then add raisins, edible oil, sugar, honey and stir fried glutinous rice flour. Mix well.
Step5:Knead it into about 10 grams of fillin
Step6:Refrigerat
Step7:Pour the glutinous rice flour into the container. Add the purple potato puree. Slowly mix the flour into a smooth dough with a proper amount of warm water. Water should be added to the dough powder bit by bit. The dough and should be dried as much as possible.
Step8:Take 1 / 5 of the dough just kneaded and put it into the steamer to steam for 10 minutes. Steam out a cooked dough.
Step9:Let the steamed dough cool. Put it into the dough just kneaded and knead it into a smooth dough again. This step is very important. Although there is a bit of trouble, the taste is totally different. This kind of dough is more flexible. If the hand is a little sticky in the process of dough mixing, you can put a little dry glutinous rice flour or oil into a smooth dough.
Step10:The dough is smooth and delicate after kneading. Cover with plastic wrap and let stand for 30 minutes.
Step11:Roll the dough into strips. Cut into small dosage forms of the same size. (I have 20 grams each
Step12:Use your hands to make a circle. Wrap the stuffing in. Close your mouth slowly. Then knead it in the palm for several times. Knead it round and delicate.
Step13:The wrapped dumplings can't be eaten all at once and can be frozen in the refrigerator.
Step14:Put water in the pot to boil. Boil the dumplings. In the process of cooking, use the back of the spoon to slowly push the dumpling to prevent sticking to the pot. When the dumpling is floating on it, turn off the heat and simmer for two minutes to get out of the pot.
Step15:Thin skin and big filling. Moderate sweetness, not greasy. Very delicious.
Cooking tips:1. Tangyuan dough can be made of pumpkin puree, carrot puree or various vegetable juices in different colors. It is colorful, beautiful and nutritious. 2. The variety of dried fruit in the filling is not fixed. Just like it. The amount of honey and sugar is optional. The sweetness is good. 3. When filling with a little cooked glutinous rice flour is to play the role of adhesion oh. Don't put too much. A little can stick into a ball. Put too much will affect the taste. It's not delicious. There are skills in making delicious dishes.
