Multigrain Dumplings
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Chop the meat into puree, add rice wine, stir well, add soy sauce, salt, sugar, garlic, ginger, and water, and stir in one direction.
2. Add cornstarch, stir again, set aside
3. The measuring cup of Joyoung Soymilk, a cup of whole grains, cleaned and soaked in cold water for one day
4. Pick up, drain, and dry in the sun for nearly 3 hours
5. Pour the sun-dried and half-dried rice into the blender, beat, beat for a while, and stir in with chopsticks
6. When it's almost done, pour the rice noodles into a sieve and sift. Pour the remaining coarse rice into the blender again and beat
7. Pour the rice noodles that have been ground by the mixer on the sieve again, and sift them.
8. See this is the finished grain meal. Add three spoons of flour, knead it with chopsticks, and knead it with your hands
9. Rubbing the three light (face light, pot light, hand light). Put the dough on the pallet, rub the strips and cut the ingredients
10. Use a rolling pin to roll the ingredients into dumpling wrappers one by one
11. Make dumplings. See this is a finished dumpling
12. Put the wrapped dumplings into boiling water and cook. When the dumplings float in the water, cook for another five minutes and turn off the heat. Simmer for two or three minutes
13. Okay, dumplings. Sheng up. Ready to serve
