The second of the four kinds of classic dumplings -- glutinous golden dumplings with crispy outside-You Are Foodie

By Veromca
5

The second of the four kinds of classic dumplings -- glutinous golden dumplings with crispy outside

This year, on the basis of black sesame dumplings, I decided to start tossing various ways of eating dumplings. I made four ways of eating dumplings: boiled dumplings, golden dumplings, Longjing dumplings, and dumplings in series. This toss was really good, and was loved and praised by my family,.The first way to eat, boiled in clear water, tastes soft, waxy and sweet, which is the favorite of parents. The second way is to eat golden dumplings, which are wrapped with cornflakes and fried. It tastes crispy outside and waxy inside. It is my favorite and highly recommended. The third way is to eat Longjing dumplings. The boiled dumplings are poured into the brewed Longjing tea. They taste sweet and not greasy, but also have a faint aroma of tea. This is my husband's favorite. The fourth way is to eat dumplings, which are steamed in a pot. After steaming, chocolate is used to paint a smiling face. It tastes like a new year cake with stuffing. The q-bomb is full. This is the daughter's favorite.Starting with dumplings, I will introduce these eating methods to my friends one by one. First, I will wrap the classic black sesame glutinous rice dumplings and start making golden dumplings.

Main Ingredients

Auxiliary Ingredients

Corn flakes A moderate amount of
hot water 200g
Clear powder 30 g
Rice noodles 270 g

Step 1 . Fry the black sesame seeds until they are cooked, put sugar on them and beat them into powder with a cooking machine.

Step 2 . Then add honey and olive oil to the mixed black sesame powder, put it in the refrigerator and refrigerate for a while, and it will solidify.

Step 3 . Take a portion of 10 grams and make it into small balls.

Step 4 . Pour rice noodles into a small basin, add hot water of about 80 degrees, quickly stir with chopsticks, and slowly form a dough.

Step 5 . Let it cool a little, take 10 grams of it, knead it, and then press it into dumpling skin.

Step 6 . Wrap in black sesame stuffing and knead it round.

Step 7 . Press the cornflakes into small pieces.

Step 8 . Spray a little water on the surface of the wrapped black sesame dumpling and then dip it with cornflakes.

Step 9 . Heat the oil pan to 34%, put in the glutinous rice balls, fry them over low heat until the surface is golden, and immediately remove them to avoid bursting the pulp.

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