Video: Yunnan Bean Noodle Dumplings

Name: Video: Yunnan Bean Noodle Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Glutinous rice flour; 150g Black sesame; 60g Caster sugar; 85g lard; 50g Brown sugar powder; 25g water; 150g Soybean Noodles

by freesiaa-made

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Video address: http://v.youku.com/v_show/id_XMjcwMzM0NjY2MA==.html
Do it after reading the 5 tips below! ! !
Bean noodle glutinous rice balls is a traditional Yunnan snack. You can find it in many sugar shops and snack bars.
Yunnan's bean noodle glutinous rice balls, Sichuan's brown sugar glutinous rice dumplings, and Beijing's donkey rolls all feel the same way. They all follow the formula of "glutinous rice + bean noodles + sugar = delicious". Bean noodle glutinous rice balls have different fillings. Peanuts and sesame are the most common ones. In Shilin and Maitreya, I have also tried smaller bean noodle glutinous rice balls without fillings.

Tips:
1. Butter can be used instead of lard, but I personally feel that butter is more greasy to make fillings, so it is not recommended.
2. Use warm water (or hot water: cold water = 1:2) to make the glutinous rice dough, so that the dough will be more flexible, not easy to crack when wrapped, and the texture will be softer. Because starch is insoluble in water at room temperature, but when the water temperature reaches about 50°C, the starch begins to gelatinize, swell and split to form a uniform paste solution, which can help the dough increase flexibility. If all hot water is used, the starch will be over-gelatinized and the dumplings will be sticky.
3. Before making glutinous rice balls, be sure to freeze the sesame stuffing balls until they are hard, like small stones, so that they can be easily wrapped.
4. If the glutinous rice balls can't be eaten at one time, you can sprinkle an appropriate amount of glutinous rice flour to prevent sticking, seal and freeze them (if not sealed, the glutinous rice balls are easy to dry and crack), do not thaw before cooking, just boil the water and put it in the pot.
5. The starch of glutinous rice is almost all amylopectin, which is highly viscous and easy to digest. Don't eat too much at one time.

Ingredients

Video: Yunnan Bean Noodle Dumplings

1. Refining lard: Cut the fat pork into pieces, put it in a thick-bottomed pot, turn on a low heat, and slowly turn it to a boil. Drain the oil residue until the oil residue turns golden color and all the oil is precipitated. (You can also add a small bowl of water when you start refining, boil on high heat, turn to a low heat, and after the water evaporates, the fat will begin to precipitate, which can prevent the fat from getting stuck or splashing at the beginning.) Before refining, blanch the fat.

Video: Yunnan Bean Noodle Dumplings recipe

2. Pour the refined lard into a bowl, and solidify into white after cooling, and set aside.

3. Brown sugar syrup: Add water to the brown sugar powder, turn off the heat after a low heat and let it cool for later use.

4. Soy bean noodles: Stir-fry the soy noodles on low heat for 3-5 minutes. When the soy noodles turn golden brown, you can taste it. If there is no raw bean flavor, let it cool and set aside.

5. Black sesame filling: Pour the black sesame seeds into a pan, stir-fry for about 5 minutes on low heat, and fry until the black sesame seeds are fragrant, the color turns gray, and there is a crackling sound. Let cool for later use.

6. Put the black sesame seeds and fine sugar in a mixer that can be used to beat the black sesame seeds until they begin to produce oil.

7. Mix the powdered black sesame and lard evenly, put it in the refrigerator (the frozen layer) for about 40 minutes, and let the sesame filling solidify.

8. Roll the frozen sesame filling into small balls, 10g each. (If you knead halfway, the sesame filling will melt and stick to your hands. You can put it in the refrigerator for a while, and then continue to knead it.) The kneaded sesame balls are frozen in the refrigerator (the icy layer) for at least 3 hours. The sesame ball becomes a small hard ball like a stone.

9. Glutinous rice flour dough: add warm water to the glutinous rice flour (about 50℃, cold water and dough will be easier to crack, see Tip 2 at the beginning for details), first use chopsticks to stir into a flocculent, then knead into a smooth dough, watery The amount can be adjusted slightly according to the water absorption of glutinous rice flour. Take a piece of dough and round it. If there are cracks, it means that the dough is not enough water.

10. Take 20g dough and 10g sesame filling. First round the dough, press it into a small bowl with your thumb, and put in the frozen black sesame filling.

11. Press the sesame filling with the thumb of your left hand, and slowly tighten the dough with your right hand. (As long as the sesame filling is hard enough, it is easy to wrap, see the video for the specific operation)

12. Wrap in sesame filling and round, sprinkle a little glutinous rice flour to prevent sticking. (If you pack halfway, the sesame balls will start to soften, you can put them back in the refrigerator to freeze, and then continue to pack them after they become hard.)

13. After the water is boiled, put in the glutinous rice balls. Don't cook them too densely at a time. After the glutinous rice balls float up, continue to cook for about 30 seconds.