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What is the method and wrapping of sweet dumplings?
Dumplings are very popular in daily life. Generally, dumplings are divided into two flavors: sweet and salty dumplings. Sweet dumplings are made from a variety of bean paste or jujube, which are sweet, soft, and delicious, and are a wonderful dessert. The technique of wrapping dumplings is also very important; if not wrapped properly, they may open up and affect the taste.
Method and wrapping of sweet dumplings
Preparation: Stir-fry the red bean paste with lard until well-cooked, add sugar (for mung bean paste, add white sugar; for black bean paste, add brown sugar, also known as board sugar), and add a little sugar osmanthus after taking off the heat. Fold two strips of reed leaves into a bowl shape, fill in glutinous rice, red bean paste filling, cover with more glutinous rice on top, and wrap into a five-pointed cone shape with a square bottom. Tie it tightly, put it in the pot, stack it tightly, add cold water to cover the dumplings, and boil for 50 minutes. Turn off the heat and let it sit for 4 minutes before it is ready.
Ingredients for Fruit Nuts Osmanthus Dumplings: 750 grams of glutinous rice, 50 grams each of black and white sesame seeds (broken into 2/3), 100 grams of lard, 250 grams of white sugar, a little salt, 50 grams of sugar osmanthus, 1 tablespoon of refined starch, bamboo leaves, and lotus leaves.
Preparation: Mix sugar, salt, and black and white sesame seeds evenly, mix them into lard (remove the stringy substances from the lard), pour in wet cornstarch while stirring, and finally add sugar osmanthus, mix well.
The next step is to wrap the dumplings:
Identify the front and back sides of the bamboo leaves (the hairy side is the back, you can tell by the leaf diameter, the side that bulges out is the back), with the front side facing in.
Wrap pillow-shaped dumplings. It’s hard to describe. Tie them tightly with cotton thread or straw rope. Whether the dumplings taste good or not depends on how tightly they are tied.
It’s very important. Every dumpling must have some fatty meat, otherwise it won’t taste good.
Boil dumplings: Use a large pot that is deep enough. Put the dumplings in, add water, and make sure the water covers the dumplings.
Boil over high heat for 3 hours
Boil over medium heat for another hour, and then it’s about right. For larger dumplings, use low heat.
2-3 hours later.
Do not stop the fire when boiling dumplings, make sure the water is boiling continuously.
Sweet Bean Paste Dumplings
Glutinous rice, purple rice, millet, mung beans, red bean paste, bamboo leaves.
Method
1, Clean the bamboo leaves with a small brush and rinse them. Then soak them in a water basin for an hour, then boil them over low heat for half an hour.
2, Soak the purple rice for 5 hours, then steam for 1 hour. Boil the mung beans until they are soft but not blooming, then remove the beans for later use. Soak the white glutinous rice for 2 hours. Rinse the millet clean.
3, Fold the bamboo leaves into a cone shape, pour in a little glutinous rice first.
4, After pressing, pour in mung beans and millet.
5, Use your fingers to press down and at the same time press out a small depression.
6, Put in a little red bean paste filling.
7, Mix glutinous rice with purple rice and spread it on the top.
8, Wrap the dumplings. In fact, you can use any method that is convenient for you, as long as it is sturdy and does not leak rice.
9, Tie a rope around it. Then put it in the pot, add water almost to the level of the dumplings, and boil for an hour.
