How to Make Two-part Pancake Dumplings

The glutinous ball with mixed flour is very delicious and simple.It's a common dish at home. But how to make this dish taste good, the method and steps are crucial. Below Cooking Network editor will share the cooking process of the glutinous ball with mixed flour for you.

Glutinous ball with mixed flour Ingredients Introduction

Main ingredients:

Corn flour (90 grams) mung bean flour (110 grams)(110 grams warm water) White sugar White radish (half a root)Chinese cilantro (a small bunch) Black fungus (about ten pieces)Shrimp floss (appropriate amount) White Fenxian (Appropriate amount) Secondary ingredients:Granulated sugar (3 grams) Dry yeast (3 grams) Green onions (a few stalks) White pepper powder (appropriate amount) 13-flavor powder (appropriate amount) Salt (appropriate amount) Vegetable oil (appropriate amount) Sesame oil (appropriate amount)Monosodium glutamate (appropriate amount) Oyster sauce (appropriate amount) The cooking process of the glutinous ball with mixed flour:

1. Prepare the flour ingredients and weigh them

2. Prepare the filling ingredients 3. Soak the yeast in warm water for a few minutes 4. Add corn flour, white flour, sugar gradually to the yeast water, knead into a smooth dough, let it ferment.5. This time make the filling, first wash and grate the white radish. 6. Season the grated white radish with salt, mix evenly, marinate for ten minutes.

7. Squeeze out the water from the radish, set aside.

8. Wash the shrimp floss, drain it, add chopped green onions, fry in four-fifth oil temperature, set aside.

9. Chop the black fungus and white fenxian, Chinese cilantro.

10. Add the chopped black fungus and white fenxian to the grated radish.

11. Pour the fried shrimp floss into step 10, add Chinese cilantro.12. Again add white pepper powder, 13-flavor powder, monosodium glutamate, a little soy sauce, sesame oil, mix well and set aside. 13. Let the dough ferment to twice its size

14. Take out and knead, add a little alkaline water, knead into a smooth dough, divide into eight portions, rest for a while.15. Each portion knead again, wrap in filling, round up. Steam the pot with hot water, place the vegetable balls inside, let it rest for a while.

17. Turn on the stove to steam, first use high heat for two minutes, then switch to medium heat for 13 minutes, turn off and let it sit for five more minutes.

18. Cut one open, the taste is very delicious!

Tips:

1. The ratio of corn flour and mung bean flour can be adjusted according to personal preference; add more white flour if you want a finer texture 2. Knead the fermented dough for a while; the buns will be softer and tastier. 3. Let the stuffed balls rest before steaming; they will taste fluffier after resting in steam.

4. This filling is purely vegetarian; those who like meat can add an appropriate amount of meat.

Pour the stir-fried shrimp skins into step 10, add coriander.

12. Add white pepper again,Sichuan pepper, chicken essence, seafood sauce, a bit of soy sauce,and a little sesame oil, mix well and set aside. 13. Let the dough rise to double its size.

14. Take out and knead off air, add a small amount of alkaline water, knead until smooth, divide into eight portions, let rest for a while.

15. Knead each portion again, wrap with filling, shape into rounds.

Steam

16.Place the pot in hot water, put the vegetable dumplings inside, let them rise again in the pot. Start fire on the steamer, first steam for two minutes on high heat, then switch to medium heat and steam for 13 minutes. Turn off the fire and let it sit for five more minutes before serving.

Cut open one, the taste is very fresh!

Tip:

11. You can adjust the ratio of cornmeal to wheat flour according to your preference for texture;

more fine-textured if you prefer more wheat flour2. The risen dough should be kneaded well,

the buns will be softer and tastier.3. After shaping the vegetable dumplings, let them rest a bit to rise further before steaming, resulting in a softer texture. Use hot water for this purpose. 4. This is a vegetarian filling version; meat lovers can add an appropriate amount of meat.

The stuffed vegetables should rest to rise before steaming; this makes the texture softer.

This filling is vegetarian; meat lovers can add some meat if desired.