Thin Sang Dumplings

Name: Thin Sang Dumplings
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Glutinous rice flour; 200g Plain flour; 300g water; 100g mint; 5 sheets Mulberry Leaf; 30g White sugar; Some Red bean paste

by Smile momo baby

4.9 (1)

Favorite

1

Difficulty

Easy

Time

20m

Serving

2

There are several mulberry trees planted in the compound. These days, I'm tired of boiling water with mulberry leaves, so I can eat and eat in another way. The role is to drive the wind and regulate the qi, clear the liver and improve eyesight. It is very suitable for people who smoke and have throat discomfort. Originally created by me, please indicate the source for reprinting. "

Ingredients

350g Glutinous Rice Flour
200g Plain Flour
300g Water

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100g Mint
5 sheets Mulberry Leaf
30g White Sugar

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Some Red Bean Paste

Thin Sang Dumplings

1. Fresh mint washed and minced

2. Fresh mulberry leaves washed clean and chopped

3. Boil water

4. Add 30g sugar

5. Pour in flour, glutinous rice flour

6. Mix into a dough with chopsticks and add mint and mulberry leaves

7. Crumpled up

8. Pull a small dose of about 30g, slightly thick in the middle, thinly wrap around with red bean paste, close the mouth

9. Gently roll into strips and wrap in mulberry leaves

10. Boil water in a pot, put the steamed slices, put the dumplings on, and steam for 25 minutes on high heat.

11. The finished picture, you can eat it together with the mulberry leaves outside

Tips:
1. Mulberry leaves and mint should be made with fresh ones, pick and tender;
2. Use boiled water when making glutinous rice dough, the dough will taste better, pay attention to hot hands;
3. Knead more when kneading the noodles, more kneading can increase the elasticity of the dough, it is very chewy when steamed and cooled;
4. The water absorption of glutinous rice flour and flour is different, pay attention to set aside some boiling water to prevent excessive moisture.