Ingredients
-
250g plain flour
-
70g lard
-
40g sugar
-
50g egg liquid
-
100g water
-
65g lard
-
130g low-gluten flour
-
Stuffing Ingredients
-
10g bean paste
Directions
Tips
- When folding the dumpling skin, place low-gluten flour dough on the dough, then press tightly.
- You can replace the lotus paste with black sesame paste or minced char siu pork.
Steps
|
1
Done
5 minutes
|
Pour plain flour into a circle. Add sugar, lard, egg, and water in the middle area. |
|
2
Done
5 minutes
|
Stir until sugar melt. Stir in four powder and knead the dough until smooth and tender. |
|
3
Done
25 minutes
|
Use a plastic wrap to cover the dough, let it rest for 20 minutes. |
|
4
Done
5 minutes
|
Add lard and low-gluten flour into a bowl. Mix well and set aside. |
|
5
Done
5 minutes
|
Divide the dough and low-gluten flour dough into small pieces. |
|
6
Done
5 minutes
|
Use a rolling pin to flatten the two kinds of doughs. Fold them together. |
|
7
Done
5 minutes
|
Roll into a long strip. Then fold it three times. |
|
8
Done
5 minutes
|
Use a rolling pin to flatten the dough into dumpling skins. |
|
9
Done
5 minutes
|
Use dumpling skin to wrap the bean paste as the stuffing. Make it into dumpling’s shape. Place into a frying pan. |
|
10
Done
10 minutes
|
Brush with egg liquid and top with white sesame. Preheat the oven to 180 degrees, roast the dumplings until golden brown. Serve. |
