Colorful Dumplings (yuhuashi Dumplings)
1.
Divide the glutinous rice flour into 3 portions of 50 g, and combine them with purple potato flour, pumpkin powder and matcha powder and warm water to make a dough, and the remaining 60 g of glutinous rice flour into a dough
2.
Take a part of it and divide it into 15 grams of dough each
3.
Knead the white glutinous rice dough into thick strips, and the purple potato dough, pumpkin dough and matcha dough into thin strips.
4.
Separate the strips of colored dough and arrange the glutinous rice dough.
5.
Then rub them together into a long strip, rubbing in opposite directions on both sides, so that a pattern can be formed
6.
Made into small doses
7.
First round the palm of your hand, and then use your thumb and index finger to make a nest shape.
8.
, Pack black sesame filling.
9.
.Close the mouth, squeeze it tightly, wrap it into glutinous rice balls, and rub round. Wrap the glutinous rice balls one by one. Yuhuashi glutinous rice balls can be irregular in shape, so they look more like stones.
10.
Pour an appropriate amount of water into the pot, boil and add the dumplings. After boiling, turn to medium heat. After the glutinous rice balls float up, cook for about three minutes before they are out of the pot. Put it on the plate and sprinkle with sweet-scented osmanthus honey
11.
Mix the noodles with warm water, take a small piece of the live dough, put it in a pot of boiling water and cook for 1 minute, then knead it into the dough, or you can take out a small part of glutinous rice flour and boil it with boiling water before adding it to the remaining glutinous rice flour Live together so that the dough will have better ductility. The glutinous rice balls are cooked under boiling water and simmer. After the water in the pot boils for the first time, you can add a little cold water to keep the glutinous rice balls in a boiling state, so that the cooked glutinous rice balls are not easy to break and do not stick to the teeth. You can also make it yourself. 40 grams of sesame, 40 grams of soft white sugar, 25 grams of lard.
12.
If there is no purple potato powder, you can use purple potato puree. If you don’t have pumpkin powder, you can use pumpkin puree or carrot puree. If you don’t have matcha powder, you can use spinach juice instead. Just use vegetable juice or live dough and it will easily fade after being cooked. Dry damp cloth, prevent air-drying and cracking during making
13.
Finished picture
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