Bean paste dumplings
Overview
When it comes to the most delicious sugar porridge in Sioux City, it has to be Pan Yulin’s. I heard from the older generation that this restaurant is the most authentic and has been making sugar porridge for a lifetime. It best represents the essence of Suzhou sugar porridge. Not only is the sugar porridge delicious, but their bean paste dumplings are also particularly delicious. The dumplings are all handmade by the grandmother. When eating, boil them in hot water, first pour the boiled bean paste into a bowl, and then after the dumplings are cooked, use a slotted spoon to lift them up and pour them into the bean paste. Just use a spoon to mix it when eating. Therefore, more people buy Xiaoyuanzi. There is even a queue on weekends, which shows how delicious these bean paste dumplings are! Taking advantage of the time today, I also imitated the bean paste dumplings and put the boiled bean paste dumplings into the steamed pumpkin, which gave it a unique flavor.
Tags
Ingredients
Steps
-
Wash the adzuki beans, put them into a pressure cooker, add rock sugar, cover the pressure cooker lid, wait until you hear a sizzling sound, then turn on medium-low heat for about 15 minutes.
-
Place the cooked red beans on a strainer and rub them into pureed bean paste.
-
Cut a lid out of the small pumpkin, scoop out the flesh, and make a pumpkin cup.
-
Put it into the pressure cooker, wait until you hear the sizzling sound, then turn on medium-low heat for about 3 minutes.
-
After the water boils, add the dumplings.
-
Just wait until the small balls float.
-
Pick up the small dumplings and put them into cold boiled water for later use.
-
Add bean paste and sugar water for boiling red beans in the pot.
-
After boiling, add the dumplings.
-
Stir evenly.
-
Take out the steamed pumpkin and add bean paste dumplings.
