Rice vermicelli dumplings with sesame paste filling

Overview

There are two vitamins in sesame paste, one is vitamin E and the other is folic acid. The calcium content is also relatively high. Every 100 grams of sesame paste contains 612 mg of calcium, which is much higher than common calcium-supplementing foods such as milk and tofu. The appropriate dosage of sesame paste is 10 to 20 grams per day. This kind of rice flour dumplings are large and have many fillings. They are usually made locally during the Qingming Festival. The salty fillings are mostly pickled vegetables and are called Cai Wang Bao (according to the pronunciation of the dialect, I don’t know which words they are.) The sweet fillings are called white dumplings. This year during Qingming Festival, I didn’t do any of them because of my sore wrist. Instead, I bought four bottles of sesame paste, gave away two bottles, and ate some of the remaining ones, but there was still a lot. One day, when talking about sesame paste, my husband said that we should make white dumplings. So, I made it right away when I got up yesterday morning. I made six of these 185 grams of flour, which is just enough for a large rice cooker steamer. Breakfast for two each, plus oatmeal porridge. As someone who doesn't like sweets, I had stomach acid all morning, so I asked the father and son if they were feeling uncomfortable. Hey! What happened to the father and son? Hey, I have only my stomach to blame.

Tags

• staple food
• home cooking
• glutinous rice flour
• japonica rice noodles
• tahini
• warm water
• white sugar

Ingredients

Steps

1. 1 In the ingredient picture, after weighing the Japonica rice flour, add the glutinous rice flour directly.

   

2. 2 Weigh out the sugar and sesame paste

   

3. 3 Mix sugar and sesame paste and set aside

   

4. 4 Slowly add a small bowl of warm water to the rice noodles while stirring with chopsticks

   

5. 5 Stir quickly until your hands can knead, then knead while it's hot

   

6. 6 Quickly roll into round bars and cut into six sections

   

7. 7 Take one section and roll it into a ball (cover the rest to prevent it from drying out), then press it directly with your hands into a round cake shape

   

8. 8 Put stuffing on it and wrap it up

   

9. 9 Put it into the steaming rack and steam it for 15 minutes, and then watch the skin turn into a smooth white color. (The first two, my hands were not dipped in water, and one side cracked while wrapping, but luckily the fillings were not exposed.)

   

10. 10 Use chopsticks to remove the pot, or dip your hands in cold water to remove the pot. It can be eaten hot or cold.