Sesame dumplings are also called Jiandui. They are called Sesame Rice Balls in North China, Ma Yuan in the Northeast, Zhenbao in Hainan, and Youdui in Guangxi. They are an ancient traditional fried pasta. It’s not complicated to make either. It is made of fried glutinous rice flour dough and added with sesame seeds. Some are filled with sesame paste, bean paste and other fillings, while some are not. It is also a common New Year food in Guangdong, Hong Kong and Macao. It has the meaning of "a pile of fried rice and a house full of gold and silver". There is also a kind of pomegranate flower jiandui with red flower-like objects on it, which looks like a pomegranate and means many children.
Sesame balls are made by kneading glutinous rice flour with sugar, oil and water and then frying it in a pan. It is named because it is round in shape and covered with sesame seeds on the surface.
Chinese name
Sesame balls
Also known as
Jiandui, Sesame balls
Main raw materials
Glutinous rice flour, sugar, oil
Main nutrients
Protein, fat
Method
Selection of ingredients: Prepare well To make sesame balls, you must first choose the ingredients. In order to ensure the golden color and fluffy texture of sesame balls, in addition to using high-quality glutinous rice flour, sugar and oil, the choice of sesame seeds is also very important. White sesame seeds that are of the highest quality and free from impurities should be used. If the sesame seeds are of poor quality or contain impurities, spots will appear on the surface of the finished product, which will not only affect the color but also taste unpleasant.
Kneading noodles: The requirements for kneading noodles in Ma Yuan are relatively simple, that is, in no particular order, and there is no difference between hot and cold seasons. You only need to mix 500 grams of glutinous rice flour, 100 grams of sugar, and 50 grams of oil in proportion. Add water and knead evenly. But what you need to pay attention to when making noodles is that you should first dissolve the sugar into water and then add it to the glutinous rice flour, otherwise black spots will appear on the surface of the finished product. In addition, the amount of white sugar should not be too much. If the sugar content of the mochi is too heavy, the color of the mochi balls will turn golden before they are ripe during the frying process. If they continue to be fried, the surface may become burnt and the taste may become bitter. The amount of water added when mixing the dough is very important. If too much water is added, the dough will be too soft and the finished sesame dough will collapse; if too little water is added, the dough will be too hard, which will increase the difficulty of making the dough and the finished product will not puff up. Generally speaking, it is appropriate to add 500 grams of glutinous rice flour and 200 grams of water.
Raw material formula
900g wet glutinous rice noodles, 480g fermented glutinous rice noodles, 300g bean paste, 200g sesame seeds, 20g pickled osmanthus, 200g brown sugar, 300g caramel grams, 1000 grams of peanut oil (actual consumption of 150 grams for the fried product), a little baking soda.
Preparation method
Sesame balls
1. Put the wet glutinous rice noodles and fermented glutinous rice noodles in a basin, add about 450 grams of hot water, brown sugar, maltose, Mix the sugar-pickled osmanthus, baking soda, etc. evenly to form a dough.
2. Divide the mixed dough into large pieces; roll it into strips, pinch the ingredients (each weighs about 90 grams), flatten it, add 15 grams of bean filling, seal and shape into a round shape; After it is ready, evenly coat the sesame seeds on the surface (simmer them in boiling water first), and the sesame balls will become green.
3. Heat the oil in the pot to more than 80% heat, then reduce it to about 60% heat, add the green sesame balls, and fry until the shell is stiff and hard; remove from the fire and cool down (i.e. (if the oil temperature is still high, add some cold oil to cool down), and keep turning to prevent sticking, until the sesame balls expand and become empty shell balls, then move to the fire, increase the firepower, and fry for a while. When the shell is hard and crispy and golden in color.
Method 2
1. Dissolve the yeast powder in warm water, slowly pour in the glutinous rice flour, and stir evenly with chopsticks.
2. Use your hands to make a moist and smooth dough, cover it and let it rest for more than half an hour.
3. Put the black sesame seeds into a food processor and crush them.
4. Add two spoons of condensed milk and stir evenly.
5. Take an appropriate amount of glutinous rice dough, roll it into a ball, flatten it, and wrap it with black sesame filling.
6. Close the mouth carefully and tidy it up slightly.
7. Put a layer of white sesame seeds on the white sesame seeds.
8. Fry over medium-low heat until cooked.
9. Fry and plate.
Dish Features
The sesame dumplings taste crispy, oily and sweet, and the sesame seeds are fragrant.
Sesame dumplings
Eat them while they are hot for a crispy texture. Because it is difficult to digest, don't eat too much.
Nutritional value
Due to the different fillings added during the production of sesame balls, their nutritional content also varies.
The origin of sesame dumplings
It is said that in ancient times, the Hakka people were poor and had no money to entertain visitors, so they made sesame dumplings
Mash well and add peanut powder and sugar powder to form sesame balls. It can be said that Hakka sesame balls are the most delicious and have the most traditional taste. General sesame balls are softer and not as good as Hakka sesame balls. Q and incense. In addition, the soup made of ginger juice and brown sugar is boiled with sesame balls, commonly known as Niu Wenshui by Hakka people, which has a unique flavor.
Although it is not as exquisite as the chefs in the hotel, it is still good in color, aroma, taste and shape. According to its shape and meaning, it is named "Sichao Moyuan". It tastes slightly sweet and It's salty and has the aroma of sesame seeds. Don't be put off by its name. It's actually quite simple to do, so I'd like to introduce it to everyone.
Preparation method
Main ingredients: one pound of meat filling, one steamed bun (one or two is enough), two handfuls of Longkou vermicelli (small handfuls)
Accessories: one egg, green onion, ginger, oil, salt, monosodium glutamate, cooking wine, wet starch, sugar, a little sesame seeds
Specific method: First peel the steamed buns, break them into pieces, and soak them in warm water until soft. Then soak two small handfuls of vermicelli in warm water for five minutes and drain. Take it apart by hand and build it into a cross shape, and then gradually disassemble it into a round shape for later use. Then start mixing the meat filling. Add minced ginger, a little sugar, salt, monosodium glutamate, cooking wine, an egg white, soaked crumbled steamed buns and a little wet starch into the meat filling. When mixing, mix in one direction until the meat filling becomes sticky and silky. Then make small balls one by one, place on a plate, sprinkle with sesame seeds, and set aside. Pour about 250 grams of cooking oil into the wok. When the oil is half hot, place the vermicelli flatly in a colander
Sesame Balls
to form a plate shape, with the vermicelli clasped outside the colander. Fry the vermicelli in the oil pan, and use a frying spoon to press the middle of the vermicelli so that the center is low and the surrounding sides are high, forming a bowl shape. Fry until slightly brown, then put it in a plate, then put the sesame balls into the oil pan one by one, and reduce the fire slightly. Fry the meatballs over low heat until golden brown (if the color is too high if the heat is too high), take them out and put them into a silk nest, and the dish is done.
Comment On the flat plate, there are golden hemp balls stacked in the slightly yellow nest silk. The radish flowers and broccoli holders are placed on the edge of the plate. They are red, yellow and green. It is really beautiful. You said it looks like A work of art, right? Can you not try it? Practice it once and again, and I think you will also experience the fun.