Ingredients
-
500g glutinous rice powder
-
150g wheat starch
-
150g lard
-
80g sugar
-
250g water
-
Stuffing Ingredient
-
100g bean paste
Directions
Tips
1. To make the dumpling thinner, use a hand to hold the rolling pin and then use another hand to spin the rolling pin. In this way, the dumpling skin can be thinner and even.
2. You can replace the bean paste with sesame paste or minced pork stuffing.
Steps
|
1
Done
5 minutes
|
Add water into a skillet, bring to a boil. Add glutinous rice powder and wheat starch into the skillet. |
|
2
Done
5 minutes
|
Stir until mix well and the dough becomes fine and smooth. Remove to a work surface. |
|
3
Done
5 minutes
|
Knead the dough until elastic. Add lard and continue to knead until smooth and tender. |
|
4
Done
5 minutes
|
Roll the dough into a long strip. |
|
5
Done
5 minutes
|
Divide the dough into small doughs, about 30g each. |
|
6
Done
5 minutes
|
Use a rolling pin to flatten the dough into thin dumpling skins. |
|
7
Done
10 minutes
|
Wrap the stuffing-bean paste. And make it into a triangle shape. |
|
8
Done
50 minutes
|
Let it rest for 30 minutes. Add oil into a frying pot. Preheat the pot until 150℃, add the dumpling to fry until golden brown. Serve. |
