glutinous rice steamed wheat

By RobinJohnson

glutinous rice steamed wheat
Ingredients: salt,glutinous rice,white sugar,cooking wine,soy sauce,ginger,flour,soy sauce,diced green onion

Recipe Recommendations

  • flour 500 grams
  • glutinous rice 250 grams
  • diced green onion appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount
  • white sugar appropriate amount
  • ginger appropriate amount

Steps for glutinous rice steamed wheat

  • Make step 0
    1
    1. Practice of glutinous rice meat filling 1. Add oil in the pan and heat it up, add chopped onions and ginger and stir fry until fragrant,
  • Make step 1
    2
    2. Add meat paste and stir-fry until done
  • Make step 2
    3
    3. Add appropriate amount of salt, soy sauce, soy sauce, and cooking wine and stir fry
  • Make step 3
    4
    4. Add steamed glutinous rice and mix well
  • Make step 4
    5
    5. Prepared glutinous rice meat filling
  • Make step 5
    6
    2. How to cook wheat skins 6. Add 250 grams of hot water to the flour multiple times and stir well
  • Make step 6
    7
    7. Knead into hot dough and wake for 30 minutes.
  • Make step 7
    8
    8. Take 120 dough ingredients and divide them into 8 small ingredients and flatten them
  • Make step 8
    9
    9. Roll into a uniform sized dumpling skin
  • Make step 9
    10
    10, 11 Each dumpling skin is covered with corn starch and discharged layer by layer
  • Make step 10
    11
    10, 11 Each dumpling skin is covered with corn starch and discharged layer by layer
  • Make step 11
    12
    12, 13. Use your palm to slowly press around the dumpling skin until the diameter of the skin is about 11 cm (turn the dough up and down 2-3 times during the pressing process, or the dumpling skin on the top becomes bigger and the one on the bottom is still small.)
  • Make step 12
    13
    12, 13. Use your palm to slowly press around the dumpling skin until the diameter of the skin is about 11 cm (turn the dough up and down 2-3 times during the pressing process, or the dumpling skin on the top becomes bigger and the one on the bottom is still small.)
  • Make step 13
    14
    14, 15. Use a rolling pin to roll only the edge of the dough and roll it into a lotus leaf-shaped fold.
  • 15
    9, 10. Use a rolling pin to roll only the edge of the dough and roll it into a lotus leaf-shaped fold.
  • Make step 14
    16
    14, 15. Use a rolling pin to roll only the edge of the dough and roll it into a lotus leaf-shaped fold.
  • Make step 15
    17
    16. Take the steamed wheat skin, wrap it in the glutinous rice meat filling, knead it with your hands into the shape of the steamed wheat, steam over high heat for about 10 minutes, and then take out

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