Tips for making willow leaf dumplings

Willow leaves are curved, and the leaves are densely piled together, which makes people look very comfortable. The willow leaf-shaped wrapping method is most common in the southern region. Most of the Qingming fruits in the southern region are made using the willow leaf wrapping method. In addition, the sauerkraut buns in the south are also made using the willow leaf wrapping method. There is also a willow leaf wrapping method among the ways of wrapping dumplings. The several ways of wrapping dumplings introduced below include the willow leaf wrapping method.

1. How to make willow leaf dumplings

1. After wrapping the filling in the dumpling skin, pinch it on the right side, which is equivalent to splitting the dumpling skin in half, and then pinch it together from the top.

2. Push the index finger of your right hand slightly to the left, the dumpling skin will bend up, and then pinch it together.

3. Using the same method, use your thumb to push the dumpling skin slightly to the left. The dumpling skin will bend up, and then pinch it together.

4. Then pinch the index finger, then the thumb. (Pinch the top, then the bottom.)

5. Pinch until there is only a small tail left, and pinch the small tail together.

6. The dumplings are wrapped.

1. White Rabbit Dumplings

2. Ingredients: 250 grams of white shrimp, 3 water chestnuts, 100 grams of coriander, a small amount of fat, 250 grams of cornstarch, 250 grams of rice flour, appropriate amounts of salt and pepper, a little egg white, a little black sesame seeds, and a little oil.

   practice:

1. Shell the shrimps, peel the water chestnuts, and wash the coriander and set aside. Crush the shrimp with a knife, and then chop it slightly with the back of the knife; crush the water chestnuts, and chop the large pieces with a knife, and squeeze out the water from the water chestnuts after chopping; chop the coriander and dice the fatty pork; mix 2 liang of cornstarch with 5 liang of wheat flour, add boiling water and knead the dough. After it is formed, pour the remaining 2 liang of cornstarch into it and knead it evenly until the dough is elastic and does not stick to your hands;

   2. Mix the coriander, water chestnuts, fatty pork and shrimp together, add appropriate amount of salt and pepper to season, stir well, and beat together for 20 times; 4. Pinch out an appropriate amount of dough, roll it into a ball, press it into a dough skin with a knife, wrap the filling, fold it in half, fold the edges like you do with fried corn cake, pinch the top to make it pointed and thin, and cut it into two parts with scissors as rabbit ears. Flip the rabbit ears slightly backwards, pinch the rabbit mouth slightly to make it pointed and protruding, dip a little egg white on the "rabbit face", and stick two black sesame seeds as "rabbit eyes"; 5. Brush a thin layer of oil on the bottom of the plate, put the rabbit dumplings into the plate, and steam them for 7 to 8 minutes.