Ingredients: milled glutinous rice flour 100g, purple potato 25g, dumpling stuffing: bean paste powder 40g, coconut paste 20g, soft sugar 20g, lard 10g.

Grind glutinous rice flour into dough with warm water.

Add purple potato, knead well and let stand for 20 minutes.

Mix bean paste powder with warm water, add coconut and soft sugar to make stuffing.

Rub the dough into strips and divide the ingredients.

Wrap it into jiaozi and put it in a boiling water pot.

Turn the pan to low heat until the tip is cooked. When cooking jiaozi, you must use high heat at first. Turn down the fire after boiling, so that the boiled jiaozi won't explode.

Jam jiaozi

Ingredients: 400 grams of glutinous rice flour, proper amount of jam, 250 grams of warm water and a little sugar.

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Mix glutinous rice flour with warm water, knead into smooth dough, and let stand for 30 minutes.

Then knead it into balls, press it into dumplings, add jam, carefully wrap it slowly, and knead it into dumplings.

Boil water in the pot, add the glutinous rice balls, cook until the glutinous rice balls are all floating, and cook for a while (you can choose to add a little sugar or not).

Fresh meat sweet glutinous dumplings

Raw materials: glutinous rice flour100g, dry flour10g, boiled water10g, and cold water 60-70g.

Stuffing: 100g pork stuffing, 25g water, 2g salt and 2g sugar.

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Add water, salt and sugar to the fresh meat stuffing (about 3g can be added for those who like soy sauce, and soy sauce 1 g can be replaced for those who like darker colors).

Stir it with an electric mixer until it becomes sticky, or you can continue to beat it with your hands.

Then divide it into small meatballs of about 8 grams for use.

60-70g of water is added to glutinous rice flour to form dough, 10g of boiled water is added to the ground flour and stirred into paste, then the dough is kneaded into dough and divided into small dosage forms of 15g. Take one of the small ingredients and make it into a small bowl (if it is not ground, add 60-70g of water into 100g glutinous rice flour and knead it into dough, then put 20g of dough into water to boil, and then put it back into the original dough and knead it evenly).

Add the meat and wrap jiaozi.

After the water in the pot is boiled, pour in the glutinous rice balls.

Because the meat is raw, it should be covered and cooked. When jiaozi floats, 1 min will be fine.

Green tea jiaozi

Ingredients: glutinous rice flour 500g, green tea powder 30g, water 200g, butter 70g, coconut milk 250g. Filling: milk 500g, sugar 200g, custard powder 20g (not necessarily), raw flour 50g, butter 50g, egg 1, coconut milk 250g.

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Coconut stuffing

Boil the milk and sugar together with low heat.

Mix all the flour and butter, add the eggs and stir into a paste.

Slowly pour the batter into the milk while stirring.

Finally, add shredded coconut and mix well (keep the fire low all the time, otherwise it will be easy to form a block slowly).

tangyuan

Stir the dumpling skin.

Put one third of glutinous rice flour dough into boiling water and cook it thoroughly. Add it to the previous dough while it is hot.

Then add 50 grams of sugar and knead well.

Glutinous rice balls is divided into several small portions, rolled into a circle and wrapped with coconut stuffing.

Boil jiaozi until the water boils, then put it in. Just open the lid and cook until they all float.

Soybean milk sweet glutinous dumplings

Ingredients: 80g soybean, 8 sesame dumplings, 800ml water, 50g rock sugar, osmanthus 15ml.

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Soybeans, frozen dumplings, rock sugar and sweet-scented osmanthus are all ready.

Soak the soybeans, wash and drain.

Put the soybeans into the soymilk machine, add water to start the soymilk machine, and beat it into soymilk.

Filter the bean dregs with a sieve and pour the soybean milk into the pot.

Add frozen glutinous rice balls and rock sugar (if it is frozen soybean milk, cook until it is slightly hot).

Cook the glutinous rice balls until they all float, put them in a bowl, and pour in osmanthus flowers.

Sweet-scented osmanthus wine bag jiaozi.

Ingredients: 400 grams of glutinous rice, 4 grams of liqueur koji, appropriate amount of glutinous rice flour, appropriate amount of water (cold boiled water) and appropriate amount of osmanthus.

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Soak glutinous rice overnight and rinse.

Put water in the steamer, spread a layer of gauze on the steamer, and take out the glutinous rice on the gauze and steam it into rice.

After steaming, put it in a container and cool it to about 30 degrees. Spread the glutinous rice evenly with a spoon, spread the koji evenly on the glutinous rice, and try to mix the koji and the glutinous rice evenly with a spoon.

Press the spoon gently. Smooth the surface, dig a hole in the middle, sprinkle a little distiller's yeast in it, and pour a little cold water.

The container is tightly covered and fermented at a temperature of about 30 degrees. After 24 hours, you can open it and have a look. It will have a strong bouquet. Add some cold water, cover it and put it in the refrigerator to stop fermentation.

Adding proper amount of water into glutinous rice flour to form dough; The effect of wiping Yuanxiao.

Cook Yuanxiao in a pot until it floats.

Then add the fermented wine to boil and sprinkle with osmanthus.

color dumplings

Ingredients: glutinous rice flour100g, carrot (juice) 50g, half purple cabbage and spinach 60g.

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(Take carrots as an example) Wash carrots, cut them into small pieces, pour them into a blender, add 1 ~ 1 water, stir them into carrot pulp, and then filter out carrot juice with a sand funnel.

Prepare 100g glutinous rice flour, add 50g carrot juice (bit by bit) and mix the flour; Cover with a damp cloth and wake up 15 minutes.

Take out the dough and start wrapping steamed buns. Take about 3g of dough and knead it in the palm of your hand. Make all the jiaozi in turn, sprinkle glutinous rice flour on the container where jiaozi is placed, and sprinkle some dry flour on the prepared jiaozi to prevent them from sticking together.

Wrap jiaozi in other colors according to this method.

Boil a pot of water, add a small glutinous rice ball and cook until it floats on the water. The taste can be adjusted according to your own preferences. With sugar or salt, or without anything, it tastes good.

Pumpkin goldfish jiaozi

Ingredients: 300g pumpkin, 600g glutinous rice flour, a little water, 5g bamboo charcoal powder (edible).

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Peel pumpkin, cut into pieces, and steam over water for later use.

Glutinous rice flour is divided into three portions, one portion is 450g/ portion 100g/ portion 50g.

Adding bamboo charcoal powder into 50g glutinous rice flour; Add water and knead into small balls for goldfish eyes.

100g glutinous rice flour is also kneaded with clear water and used as white eyes.

Add steamed pumpkin into glutinous rice flour and knead into balls.

Knead 4 portions of pumpkin dough into a circle, and make the remaining 4 portions 1 into tails, fins and mouths.

White dough makes white eyes, and black dough makes eyeballs.

It's over. ~

zongzi

Ingredients: 200g glutinous rice flour, 0/50g rice wine15g medlar15g eggs.

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Glutinous rice flour is mixed with warm water to form a smooth white dough.

Divide the dough into several parts, roll it into small balls and put it on a plate.

Put the prepared dumplings in boiling water, and when they all surface, pour in rice wine.

When the fire boils, add the broken eggs.

Bring the fire to a boil, add the medlar and turn off the fire.

Spicy sweet dumplings

Material: glutinous rice flour100g.

Accessories: a spoonful of Chili oil and a proper amount of soy sauce.

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The glutinous rice flour is ready.

Add appropriate amount of water and knead into jiaozi. Wake up 10 minutes.

Rub it into the shape of glutinous rice balls by hand.

Boil the water in the pot.

The water is boiling, put it down and cook until it floats.

Take a bowl, add some soy sauce and a spoonful of Chili oil.

Cooked jiaozi can be eaten by rolling it evenly in a bowl for several times.

Tips:

When jiaozi puts it down and cooks it, stir it with chopsticks immediately. Don't touch the bottom of the pot, or jiaozi will stick to the pot. You can have any shape you like. Knead it into pieces.

Chocolate jiaozi

Material: 250g glutinous rice flour.

Accessories: appropriate amount of boiled water and milk chocolate.

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Put glutinous rice flour into a glass bowl.

Add boiling water and stir with chopsticks until soft as snow.

Cool slightly, knead into dough, and cover with a wet cloth for later use.

Pinch a proper amount of glutinous rice flour balls and put chocolate on them.

Wrap the chocolate and roll it up.

It's all wrapped up

Boil water with a big fire. When the water boils, put the kneaded jiaozi into the pot and jiaozi will float.

Put it in a bowl, and the sweet chocolate jiaozi can be eaten.

Tips:

You must wait for jiaozi to float before you can take it out to eat.

Peanut jiaozi

Ingredients: 200g glutinous rice flour.

Accessories: peeled and cooked peanuts, sugar and honey.

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Peanuts are broken with a cooking machine.

Add sugar and honey and stir well.

Glutinous rice flour is kneaded into dough with proper amount of hot water.

5 grams of peanut stuffing, glutinous rice flour 10 gram, and packaging.

After the water is boiled, add jiaozi along the side of the pot and boil it over low heat.

Cook jiaozi until they float.

Sesame sweet glutinous dumplings

Ingredients: 50 grams of glutinous rice flour.

Accessories: black sesame and white sesame.

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Glutinous rice flour is kneaded into dough with water.

White sesame and black sesame are ready.

Pour it out and let it cool for use.

Boil water in a pot.

After the water is boiled, knead the glutinous rice into dumplings, put it down and cook until it floats.

Just fuck off.

Black sesame sweet glutinous dumplings

Ingredients: 300g glutinous rice flour and 300g black sesame.

Seasoning: sugar 150g.

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Stir-fried black sesame seeds, crushed, mixed with lard and sugar, the ratio of the three is about 2: 1: 2.

Appropriate amount of glutinous rice flour is added with water to form dough.

It is better to have moderate hardness and not stick to your hands. Knead into long strips and cut them into small pieces with a knife.

Knead the small dumplings into a ball in the palm of your hand, press a small nest on the ball with your thumb, and pick a proper amount of sesame stuffing with chopsticks and put it in.

Gradually pinch the socket with your fingers, and then put it in your palm and gently circle it.

Wrap it up as big as a hawthorn.

Boil the water and cook the wrapped jiaozi until it floats.

Kimchi Fried Dumplings

Ingredients: sesame dumplings 16, pickled mustard tuber100g, vegetable oil, ginger 8g, garlic 8g, garlic sprout 50g, sugar 3g, chicken essence 3g, Chili oil10g.

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Dice ginger, slice garlic, cut garlic seedlings into small pieces, and prepare red oil and glutinous rice balls.

Put oil in the pot, turn off the fire when the oil temperature is 50% hot, and pour in the glutinous rice balls.

Fry jiaozi until it is slightly discolored and broken, immediately take it out and put it on a plate.

Add ginger, garlic and garlic sprouts into a wok and stir-fry until fragrant.

Add pickles and stir-fry until fragrant, then add fried dumplings.

Add red oil, then add sugar and chicken essence, stir fry quickly and serve.

fried dumpling

Ingredients: 100g glutinous rice flour, 70g water, a little powdered sugar and a proper amount of salad oil.

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Pour glutinous rice flour into a container.

Pour in the right amount of boiling water.

Knead the dough and wake up for a while.

Then divided into small doses of 10 gram.

Then round off each small dose.

Then use a toothpick to make a few small holes in each jiaozi.

Deep-fry in oil pan, take out and sprinkle with powdered sugar.

Popularization of knowledge: the difference between glutinous rice balls and Yuanxiao; "Bao" dumplings in the south.

In fact, the method of making dumplings is very simple, and the process is a bit like wrapping jiaozi, but you don't need a rolling pin. Wet glutinous rice flour is particularly sticky. Grab a small ball of wet noodles with your hands, squeeze it into a circle, pick a ball of stuffing (such as lard and black sesame stuffing) and put it on the glutinous rice slices, then turn your hands around to make dumplings.

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The "Rolling" Lantern Festival in the North

Yuanxiao is a little more complicated than glutinous rice balls. First, cut the mixed and solidified stuffing into small pieces, water it once, then throw it into a basket full of glutinous rice thread and roll it, sprinkling water while rolling until the stuffing is covered with glutinous rice thread and rolled into a ball.

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