Home flavor - grandma's dumplings-You Are Foodie

By Eugene
22

Home flavor - grandma's dumplings

Do you think it's strange that Tangyuan with a small tail is sweet? But what I want to make today is salty Tangyuan with a small tail; Today, the stuffing I use is Zizania latifolia, bamboo shoot meat, shredded radish meat, and sesame sugar. They are all delicious.When I was a child, my grandma would make this dumpling every year for the Chinese new year, the Lantern Festival and the guests at home. I hope we can all be good, round, happy and healthy. At that time, I would always help knead the dumplings nearby. Unfortunately, my little tail can't be made, and the stuffing can't be put into it. It will always fall apart. My grandma said, looking at the simplicity, but the strength of my hands In addition, we should pay attention to the strength of the dough and the added water temperature. If there is a mistake in each step, it will affect the subsequent operation. At that time, although grandma always told me that every time she did it, I didn't understand it until grandma died. Later, when she got married and made the dumpling by herself, she slowly understood what grandma said. It turned out that, The dough should be mixed with warm water to force out the sticky rice flour; Add lard to make the dough stronger; The last soup should be made of raw soy sauce and lard. It will be more fragrant and authenticNow, I can also make dumplings from my hometown. I really want to try my dumplings for grandma. Although there is no authentic way for grandma, it's a pity that grandma can't eat them. However, I will always make dumplings for my family. I hope the children can also remember the flavor of my hometown. Grandma's dumplings ~ ~ ~

Main Ingredients

starch 50 grams
glutinous rice flour 500 g

Auxiliary Ingredients

You must use warm water to mix flour. The water temperature is the viscosity; And lard must be. That's the only way to be authentic

Step 1 . Prepare corn starch and glutinous rice flour; Ratio of glutinous rice flour to starch: 9/1, so; Adding a little corn starch is mainly to make the meat smooth. If you like waxy, you can also leave it alone;

Step 2 . Add warm water, about 60 degrees of water, pour in, and stir with chopsticks into flocs; The temperature of the water completely determines the viscosity of the dough. The hotter the dough is, the more sticky it is;

Step 3 . When mixing the dough, you can add some lard and knead the dough, so that the dough will be more powerful and expansible;

Step 4 . Knead into smooth dough; Wake up for half an hour; Stuffing can be prepared during this period;

Step 5 . Water bamboo, wash and set aside;

Step 6 . Water bamboo is ground into water bamboo chips, and streaky pork is ground into chips in the same way;

Step 7 . Water bamboo, streaky pork, and green onions, add salt, soy sauce, and stir vigorously to form stuffing; spare;

Step 8 . Finished product, a dumpling is ready;

Step 9 . Divide into about 30 grams of a small dosage;

Step 10 . Dip your fingers in powder and dig a deep hole in the middle; Slide gently with your index finger and thumb and slide inward. The hole will slowly become larger and deeper. Be careful not to crack;

Step 11 . Put in the stuffing, tighten it with tiger's mouth; Slowly rotate, with a small tip on it;

Step 12 . Do other things in turn. When placing them, it is best to dip them in powder to prevent them from sticking;

Step 13 . Prepare a bowl with laver, coriander, a spoonful of soy sauce and lard. The soup of this dumpling is made of lard, which is particularly delicious; A smell of pork oil ~

Step 14 . Put cold water into the boiling pot, boil it, then add Tangyuan, add some cold water, and continue to boil it. When the Tangyuan are floating, it means that the Tangyuan is about to be cooked. Press it with the bottom of the spoon, is it soft, and it is a little elastic when pressed down; In this way, it is ripe;

Step 15 . So you can start

Step 16 . Have a bowl

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