中文解说版?
英文版解说（English）
糯米粉 1杯约250ml（ Glutinous rice flour 1 cup about 250ml）
水1/2杯（1/2 cup water）
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烤熟花生1/4杯（1/4 cup roasted peanuts）
烤熟黑芝麻 1/2杯（Fried black sesame seeds 1/2 cup）
糖3汤匙（3 tbsp sugar）
固态猪油1.5汤匙（Lard 1.5 tbsp）
盐1/8茶匙（1/8 tsp salt）
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猪肉糜100克（100 g minced pork）
普通酱油 1汤匙（1 tbsp soy sauce）
老抽1/2汤匙（1/2 tbsp dark soy sauce）
糖2/3汤匙（2/3 tbsp sugar）
鸡汤2汤匙（2 tbsp chicken broth）
今天我要和大家分享 我做汤圆的一些小秘诀，如果你是初学者 一定会有帮助。
首先我们来做芝麻汤圆
1、先做芝麻馅料，把 烤熟黑芝麻 1/2杯（Fried black sesame seeds 1/2 cup）、烤熟花生1/4杯（1/4 cup roasted peanuts） 放到果汁机里 打成粉末，记住芝麻和花生要放凉 打粉底时候才不会粘在一起。
2、然后放到碗里，和糖3汤匙、固态猪油1.5汤匙、盐1/8茶匙搅拌在一起，这里的猪油要固态的 不要融化的，之后把它们拌匀 成团。然后分成16个小球，放入冰箱速冻，大约需要1个小时。这个过程动作要快，不然手的温度会让猪油完全融化 不好成型。
3、同时，我们开始做汤圆的皮，把 糯米粉 1杯约250ml放在碗里，加入水1/2杯
搅拌成团，这个糯米团应该是不粘手而且比较干的，可酌情增加粉或水，然后从中取出大约8--10克的糯米团，放到滚水锅里煮至浮起来，再把它放回到碗里和生的糯米团揉在一起，揉匀，这时你会发现糯米团会变得非常柔软 而且带有粘性，这样包出的汤圆就不会破裂，而且很容易操作。但这个熟的糯米团不能太多，否则会导致整个糯米团太软。
4、糯米团再次揉匀后，把它分成16份，如果你怕它变干可以用湿厨房纸覆盖。
5、现在我们把冻成型的芝麻馅料从冰箱里取出来，它已经变得很坚硬。
6、把每一份糯米团 搓成圆球，用拇指旋出一个洞，再捏成一个有深度的小盏，把馅料填入，封口包好后搓成圆球，放在板上，记得撒一些粉在板上，以免粘住。
7、现在可以煮汤圆了，把锅里的水烧开后（一定要让水烧至翻滚冒泡，不然汤圆容易黏在锅底），放入汤圆，然后转中火，煮至汤圆完全浮起，再煮1分钟即可。注意火力不能太大 否则汤圆容易爆裂。另外吃汤圆的时候一定要注意 这时的馅料是很烫的哦。
8、下面给大家介绍另一种鲜肉馅汤圆的做法，先把屏幕显示的材料放在碗里朝一个方向搅拌，里面我放了鸡汤，所以要搅到汤被猪肉完全吸收，成团并且起粘性。鲜肉最好是肥瘦相间的，馅料需要比较浓的味道才好吃，所以尽量按照屏幕显示的比例不要减量。
9、馅料做好后，如果你是初学者，建议把肉馅也分成16份 放入冰箱速冻，包起来就会容易很多。
10、现在我们按照前面同样的做法和数量准备好糯米团，再把鲜肉馅料包入，在煮的时候，鲜肉馅的要比芝麻馅的多煮3分钟，如果馅料是经过速冻的还要再多煮2分钟。
Today we will be making sweet glutinous rice dumpling balls. It is known as Tang Yuan in Chinese and is the must have dish on every Chinese lantern festival. Leave a comment in our facebook page if you know why these are eaten on the Chinese lantern festival and we will be selecting the winning answer for a shout out in the next video.
Okay moving on to the recipe, today we will be making two different fillings and I will be demonstrating the unique wrapping technique used for this dessert.
First we will be making the sesame seed filling.
Toast 1/2 cup of black sesame seeds and 1/4 cup of peanuts. let them cool then pulse them in a blender until they are powder like. make sure they are chilled before blending so they don't stick together
Place the powder in a bowl and add in糖3汤匙（3 tbsp sugar）固态猪油1.5汤匙（Lard 1.5 tbsp）盐1/8茶匙（1/8 tsp salt）. use solid lard here. mix well and divide the filling to 16 balls and let them freeze for an hour in the freezer. in order to keep the balls nicely shaped, do this step as quick as possible so the lard don't melt
Now we will make the the dough by mixing 1 cup glutinous rice flour, which is about 250ml with 1/2 cup of water in a bowl
mix into dough form. it should be a rather dry texture that doesn't stick to your hand when kneading. adjust slightly by adding in more water or powder. remove about 8-10 grams of the dough and cook them in a pot of boiled water until they float up. now mix the cooked dough with the raw dough. this is the trick to getting the perfectly soft and doughy wrap. this will make sure the fillings don't leak when cooking. careful not to add too much of the cooked dough, or it be too soft to manage.
Knead the dough once again and divide it in to 16 equal pieces cover them with a wet paper towel to keep it moist
Remove the frozen sesame filling form the freezer, they should be solid hard at this point
Roll each of the dough pieces into a round ball and make a deep indentation with your thumb and with a swirling pulling motion, create a mini well. add in the filling and gently pull the remaining dough upwards to fully wrap it around. round it off with a final roll and place them on a floured surface
Cook these delicious sweet dumpling balls. let the water come to a strong boil first before putting them in to prevent them from sticking. turn the heat down to medium and cook until they float to the surface, cook for another 1 minute and it's ready! it's important to not cook them with high heat to prevent the filling from leaking. and we are finished!
These sweet rice balls are super delicious but be careful not to burn yourself because the filling is extremely hot when they first come out.
Here's is another one of my favorite filling using fresh ground meat. mix the ingredients shown on the screen together in a bowl in one direction, stir until all the chicken broth is fully absorbed into the meat. you will see the meat gaining a bit of stickiness when it's ready. this dish taste the best when you season strongly so try to stick with the seasoning listed.
Now the filling is done, once again separate it into 16 parts and freeze to make the wrapping process easier. you can wrap it the way it is if you are experienced.
As with before wrap the filling into the same dough. when cooking, cook for an additional 3 minutes than the sweet version and another extra 2 minutes if you choose to freeze the filling.
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http://bbs.wenxuecity.com/cooking/1456120.html
