Making coarse grains and making fine ones｜Rose fried dumplings

Overview

Cook coarse grains carefully and eat delicious and healthy. Today, I will use black tartary buckwheat fragrant rice, known as the king of grains, to stuff it with fillings to make a beautiful and delicious rose pan-fried dumpling. Using tartary buckwheat fragrant rice as the main component of the filling, the filling has a pure buckwheat flavor. After absorbing the fat in the meat filling, the texture becomes more delicate and has an unexpectedly delicious improvement.

Tags

• staple food
• pasta
• home cooking
• pregnant women
• maternity
• old man
• dumplings
• students
• glutinous rice
• meat filling
• mushrooms
• tartary buckwheat fragrant rice
• carrot
• plain flour
• salt

Ingredients

Steps

1. 1 .Common flour: 500 grams, mix with warm water to form a dough of moderate hardness, cover with plastic wrap or a moist drawer cloth and set aside.

   

2. 2 Tartary buckwheat fragrant rice: 100 grams, wash and soak in warm water for 1 hour and set aside.

   

3. 3 Glutinous rice: 50 grams, washed and soaked in warm water for 1 hour and set aside. After soaking, mix the tartary buckwheat fragrant rice and glutinous rice and steam them until ready.

   

4. 4 Carrot (medium size): 1, cut into finely chopped dices, shiitake mushrooms: 5, soak in warm water, clean and cut into finely chopped dices, set aside.

   

5. 5 Ground pork filling: 150g, add white pepper: 1g, salt: 2g, soy sauce: 2 spoons, cooking wine: 2 spoons, cooking oil: 2 spoons, green onion and ginger: appropriate amount, beat in one direction, set aside when the meat filling is strong.

   

6. 6 Make the filling: Pour an appropriate amount of base oil into the pot, add the chopped mushrooms and stir-fry. When the aroma is stimulated, add the chopped carrots and continue to stir-fry.

   

7. 7 Add the prepared meat filling and continue stir-frying. Stir-fry until the color of the meat filling changes from red to white. At this time, add salt: 5 grams.

   

8. 8 Add the pre-steamed tartary buckwheat rice, stir-fry until evenly distributed, remove from the pan and let cool and set aside.

   

9. 9 Roll the dough into a long strip and divide into evenly sized balls. The size should be the same as what we usually use to make dumplings, not too big.

   

10. 10 Flatten the dough and roll it into round dough pieces, forming a group of five. Stack them one by one and put the filling in the middle. Don't have too much stuffing.

    

11. 11 Fold the dough sheet in half to overlap.

    

12. 12 Roll up from one end to the other.

    

13. 13 Apply a small amount of water to the tail interface to fix it. A little tidying up to make the flowers rounder and fuller.

    

14. 14 Prepare all the rose flowers in this way and pour a small amount of cooking oil into the pot. Arrange the flowers evenly and neatly in the pot. Fry over medium heat.

    

15. 15 When the bottom of the fried dumplings has a golden shell, pour in water.

    

16. 16 The amount of water should be added to half of the fried dumplings. Cover the pot and use the steam to steam the fried dumplings until cooked. When the water evaporates completely and the dough turns from white to transparent, it means it is ripe. Serve it on a plate and enjoy.

    

17. 17 I didn’t expect that tartary buckwheat fragrant rice could be stuffed to make such amazing rose fried dumplings. Surprises come from creative places in life.

    

18. 18 Let us discover the "beauty of whole grains" together. Good-looking, delicious and healthy is what we want~

    

19. 19 Whole grains can also be made into various tricks, and a fried rose dumpling with "black pearl" transformed into "white rose" is served.

    

20. 20 Let us cook carefully together and let the flower of health bloom on our dining table~