Lotus Seed Paste Chickens

Last updated 2026-11-12 — Ingredients: 300g wheat starch, appropriate amounts of cornstarch, lard, etc.  Seasoning: 100g lotus seed paste.  Preparation Method: Steaming. First, pour boiling water over the wheat starch to cook it, then add a small amount of cornstarch and lard, kneading evenly into a wheat starch dough. Divide the dough into two small portions, coloring one with red food coloring and the other with yellow food coloring to make red and yellow dough balls for later use. Then portion the white wheat starch dough into 10 small pieces, wrap in lotus seed paste filling, and shape into chick forms. Use a floral plier to pinch out chicken wings and tails, decorate with 20 black sesame seeds as “eyes,” shape the yellow dough into beaks, and the red dough into combs. Arrange the finished lotus seed paste chickens on a plate, steam for 5–6 minutes, then remove and place on a serving plate lined with chopped vegetable greens to serve.  Flavor Characteristics: Crystal clear with a sweet filling.  Technical Tips: Do not use too much coloring. (Anshun)