Must-have jujube dumplings for Chinese New Year

Overview

On weekdays, jujube dumplings are sold every day in our supermarkets. During the Chinese New Year, it is a must-have for every household. Most families prepare dozens of them, one usually weighs about a kilogram. Except for the sacrifice of at least ten, all we eat before and after the Chinese New Year are jujubes. Of course, I also eat some pasta, fish and rice. I also prepared dozens of them this year. I gave more than 40 to relatives and kept 30 for myself, so I eat them every day. There are still several in the freezer. This may be a traditional habit. It’s really tiring to make dumplings during the Chinese New Year. Usually, several people help to make them together, several people knead the dough, and one person shapes the dough. After finishing the work, there is no pain in my tired arms and shoulders. Ha, it’s just this time every year. I’m tired but happy to celebrate the New Year.

Tags

• staple food
• home cooking
• refined flour
• warm water
• yeast

Ingredients

Steps

1. 1 Knead the flour and yeast with an appropriate amount of warm water into a hard dough. The dough must be hard and can be kneaded together.

   

2. 2 Ferment in a warm place until doubled in size and well-risen

   

3. 3 Knead the dough until it is smooth and fine

   

4. 4 Divide the kneaded dough into small pieces

   

5. 5 Take out a small piece and shape it into a ball

   

6. 6 Use the tips of your two little fingers to poke five small holes, one on each side and one in the middle

   

7. 7 Prepare the wolfberry. If you want to make large dumplings, use jujube

   

8. 8 Insert wolfberry into the hole

   

9. 9 After everything is done, let it ferment for a second time in a warm place

   

10. 10 Let it rise to double or two and a half times and then steam until cooked. The time depends on the size of the pastry

    

11. 11 Let it cool completely. If you like the color, you can spray it with red.