Ingredients: glutinous rice flour 400g, pork100g (optional), celery 300g, salt100g.
working methods
1 After mixing glutinous rice flour and clear flour, stir the flour with warm water.
Pour the water slowly, and stir in one direction with chopsticks while pouring.
3. Make the rice flour dough into the softness and hardness of jiaozi noodles, and put the noodles.
4 Chop pork, mix well with chopped celery, add salt, sesame oil and white pepper to taste, and make the dumpling stuffing in the same way.
5. Grab a small ball of glutinous rice flour, insert it with your thumb, and then turn out an inverted pyramid shape similar to "Wowotou".
6 put the meat in, seal it, and circle it in your hand.
Put them one by one in a big plate or stainless steel basin, and put some oil on the plate, otherwise it will stick.
Or prepare a piece of gauze, wet it with water and wring it dry, and put the wrapped round on the gauze. Because the gauze is soft and wet, as long as one hand picks up the bun and the other hand takes off the gauze, the wrapped bun will not break, so just pick it up.
Put a little oil in the pot and put the balls in the oil one by one.
When there is hard skin on one side of the round, turn it over with chopsticks or clips.
10 Because it is eaten during the Chinese New Year, it is better to be round. If it is squashed, it is a glutinous rice cake.
1 1 You can cover the pot and simmer for a few times until jiaozi is cooked.