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Recipe: Black and white dumplings

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Recipe: Black and white dumplings

Notes:

The practice of dumpling skin in black and white dumplings is actually the same as that of football dumplings, but it is more detailed. Black sesame powder is bought in the grain mill of the supermarket. At that time, I asked for black sesame seeds, but the staff told me that black sesame oil could not be ground alone. Finally, black sesame and black rice are ground into a powder at a ratio of 2:3.

Ingredients:

Flour 350g
Black rice black sesame powder 50g
Stuffing amount

Steps:

After stirring 150 g of flour and 50 g of black rice black sesame powder, an appropriate amount of water and a smooth dough were added; another 200 g of flour was also added with water and a smooth dough. Cover with a damp cloth for about half an hour.
The white dough and the black dough are separately cut into rectangular pieces and the edges are trimmed.
Use a knife to cut the white and black patches into strips about 2 cm wide. Cover the dough that is not used temporarily with a damp cloth.
The black and white strips are discharged together, the sides are glued tightly, and the two hands are pushed gently on both sides to make the black and white strips stick to each other, and then continue to stick together.
Stick all the black and white strips together, black and white, and make a piece of black and white stripes. Sprinkle a small amount of dry powder on the surface.
Take a thin knife in your right hand, lift the bottom, and turn your face over with your left hand.
Turn over the dough and press the unsticked area with your hands to make it stick tight.
The cross section is cut into strips of about 2 cm.
Cut a piece of glue, licking the sides and sticking together to stick the long strips together in black and white. Then tilt the palms of both hands and erect them while nudging in the middle. I have to take a photo with my right hand, so my right hand is not taken.
Continue in the same way.
In the same gesture, the two palms are facing each other and nudged in the middle to make the patches stick together.
After all sticking, tap on the patch with the palm of your hand to make the interface tightly bonded. Sprinkle a small amount of dry powder on the surface.
Once again, take the knife in the right hand, lift the bottom, and turn the patch over the left hand.
Check if there is any place that is not stuck and pinch it by hand. Turn the cup upside down and press out the rounded skin.
Press the good dumpling skin, and cover it with a damp cloth for the time being.
The left palm holds the dumpling skin and the filling is placed in the center.
Fold it up and knead it. If you want to squeeze out the lace, the next step is to refer to my recipe for lace dumplings.
The plaid dumplings are ready. Boil a pot of water, put the dumplings in, and while cooking, gently push the dumplings with a spoon to prevent sticking to the bottom of the pot. Add cold water to the pot for about five minutes. After adding three cold waters, the dumplings can be fished out and eaten.

Tips:

1. The most important point is to glue the black and white grid. If it is not sticky, it will affect the next step. 2, the water should be slowly added when the dough is mixed, and the dough is slightly softer than the dough for other dumplings. 3. Remember to cover the unused piece with a damp cloth during operation.

Recipe: Black and white dumplings

Notes:

Ingredients:

Steps:

Tips:

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