How to make Suzhou style green glutinous rice balls

In fact, cooking is not as difficult as everyone imagines. As long as you want to learn, you can practice slowly. The editor will introduce to you how to make Suzhou-style green dumplings. Take a closer look and I believe you can learn it.

1. Use your hands to separate the Chinese cabbage greens from the rhizomes.

2.12 Set aside the picked Chinese chrysanthemum leaves.

3.21 Rinse the picked Chinese spinach leaves with clean water.

4.121 The grinding cup is installed on the main machine, powered on, and the Chinese chrysanthemum leaves are blended into juice.

5.212 Put the washed Chinese spinach leaves in the grinding cup of a food processor and add a small amount of water.

6.1 Take 4 spoons of glutinous rice flour (200 grams) and put it in a dough bowl.

7.2 Pour the blended vegetable juice into the pot and bring to a boil.

8.12 Take 1/2 cup of rice and put it in the grinding cup of the food processor, turn on the power and beat the rice into powder.

9.21 Rub the beaten rice flour with your hands until it is fine and free of grains. If you feel any grains, put it back into the grinding cup and beat it a few more times.

10. Put the beaten rice flour in a kneading basin. The ratio of glutinous rice flour to rice flour is glutinous rice flour: rice flour == 4:1.

11. Use chopsticks to mix the rice flour and glutinous rice flour evenly.

12.12 Pour the boiled chrysanthemum juice into the powder in batches while it is still hot.

13.21 Each time you pour in the vegetable juice, use chopsticks to stir the powder and juice evenly until they become soybean-sized granules without white powder.

14. Pour appropriate amount of water into the steamer and bring it to a boil. Place the mixed dough balls on the steaming rack and steam over high heat for 5 to 10 minutes until the dough is cooked.

15. Pour the steamed green powder into the dough basin.

16.1 Use your hands to knead the green powder back and forth.

17.2 Because the steamed powder is sticky and difficult to handle, you need to prepare a small amount of cooking oil and dip your fingers in a small amount of cooking oil.

18.121Put the kneaded dough on the chopping board and roll it into long strips of uniform thickness with your hands.

19.212 Knead the flour into a smooth dough.

20. Divide the rolled long strips into equal-sized pieces of about 50 grams.

21. Take a dough and place it in the palm of your hand, then roll the dough into a ball with your palms facing each other.

22. Place your palms together and press the spherical dough into a round cake shape.

23. Press the thumb of your left hand on the center of the round cake-shaped dough, and place the other four fingers on the back of the round cake-shaped dough to support the crust. Pinch the edge of the dough with the fingers of your right hand. Coordinate with your left and right hands to rotate the dough in one direction while pinching the edge of the dough thin with your right hand.

24. Until the round dough is kneaded into a round dough with thin edges and thick middle.

25. Take an appropriate amount of red bean paste.

26. Take a small piece of pork lard or pork fat and cut it into small cubes with a knife.

27. Add a small amount of white sugar to the chopped lard cubes and stir evenly to form sugar lard cubes.

28. Take a pinch of dough and place it on your left hand.

29. Put appropriate amount of red bean paste in the center of the crust and place 1 to 2 cubes of sugar lard on the red bean paste.

30. Press the thumb of your left hand on the center of the filling, and place the other four fingers on the back of the round cake-shaped dough to support the crust. Place the edge of the crust at the base of your right hand. Coordinate with your left and right hands to rotate the crust in one direction while pinching the edge of the crust with your right hand.

31. Form the dough into a cone shape and pinch the seal.

32. Place your palms together and roll the cone-shaped dough into a spherical shape.

33. Repeat the above steps to make all the dough into spherical shapes.

34. Take a pinched pancake crust and place it on your left hand. Put an appropriate amount of red bean paste in the center of the crust. Place 1 to 2 cubes of sugar lard on the red bean paste.

35. Press the thumb of your left hand on the center of the filling, place the other four fingers on the back of the round cake-shaped dough to support the crust, and pinch 1/3 of the edge of the crust with your right fingers, squeezing and kneading it towards the middle.

36. 1/3 of the crust is pinched and closed, as shown in the picture.

37. Press the thumb of your left hand on the center of the filling, place the other four fingers on the back of the round cake-shaped dough to support the crust, and pinch the edge of the crust with your right fingers at 2/3, squeezing and kneading it towards the middle.

38. Pinch and seal 2/3 of the crust, as shown in the picture.

39. Press the thumb of your left hand on the center of the filling, place the other four fingers on the back of the round cake-shaped dough to support the crust, and pinch the remaining 1/3 of the edge of the crust with your right fingers, squeezing and kneading it towards the middle.

40. The dough is pinched together to form a triangular shape.

41. Repeat the above steps, wrap all the pastry skins with the fillings and shape them into triangular doughs.

42. Put an appropriate amount of water into the pot, set up the steaming rack, and cover the steaming rack with a layer of wax paper.

43. Place the prepared dough pieces on wax paper at intervals.

44. Cover the pot.

45. Steam over high heat for 10 minutes until the dumplings are cooked.

Suzhou-style green dumplings are not complicated to make, and I believe you will think so after reading the above carefully. Of course, if you want to taste your own craftsmanship, then please give it a try. Maybe you will feel a little "sour" the first time, but you will still taste a different kind of "sweetness".