Leisha dumplings
This kind of glutinous rice dumpling tastes a bit like donkey rolling. It is sweet but not greasy. It is soft and waxy. It will not harden even after it is cooled down!When cooking dumplings, the water in the pot should not be too little, otherwise the dumplings are easy to stick! Stir it slowly with a spoon to avoid the glutinous rice balls sticking to the bottom of the pot!
Step 1 . Prepare all the ingredients
Step 2 . Put soya bean noodles into a frying pan, fry them over a low heat and let them cool!
Step 3 . Glutinous rice flour is made into dough with water (as soft and hard as dumpling flour)
Step 4 . Take half of the dough and flatten it. Put it into the boiling water pot and cook for two minutes
Step 5 . Take out the cooked dough and knead it with the previously reconciled dough (so that the glutinous rice dough is more elastic)! Rub the bean paste into small balls (5g each)! Fried soybean noodles
Step 6 . After kneading, rub the strip and pull the dosage
Step 7 . Knead the dough into a thick skin in the middle and a thin skin on the edge! Add bean paste balls
Step 8 . Tighten your mouth and round it!
Step 9 . Finish in turn
Step 10 . Add water in the pot to boil, add glutinous rice balls, cook over medium heat until the glutinous rice balls float, and then cook for 1 minute. Remove and control the water!
Step 11 . Put it into the fried soybean flour, dip the surface of glutinous rice balls with cooked soybean flour, and then take it out! (you can also rub it with your hands)! I forgot to take photos during this process
Step 12 . finished product
Step 13 . finished product
Step 14 . finished product
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