Buckwheat Grapes

Buckwheat Grapes

　　Skin Ingredients: 250g buckwheat flour, 100g glutinous rice flour, a small amount of wheat starch, spinach juice, white sugar, and a little water.

　　 Filling Ingredients: an appropriate amount of white sugar, starter dough, and pork lard.

　　 Preparation Method: Steam. Mix the buckwheat flour, glutinous rice flour, water, and a little white sugar until smooth to form a dough, then steam it in a steamer for 30 minutes until cooked. Remove and set aside. Next, mix the white sugar, starter dough, and pork lard together evenly to make the filling. Divide the steamed buckwheat dough into small portions, about the size of grapes. Wrap each portion with the filling, then roll them by hand into round balls resembling grapes. Arrange them on a plate in the shape of two grape clusters. Then mix spinach juice with wheat starch to create a green dough for the grape leaves, and place the leaves above the grapes on the plate. Finally, steam everything in a steamer for 3 minutes to finish.

　　 Flavor Profile: Resembling grapes in appearance, soft, sweet, and fragrant. It has won a silver medal at the 4th National Culinary Competition.

　　 Technical Tips: It's best to use tartary buckwheat flour. Do not overfill the grapes with filling, and brushing a little sesame oil on the surface after steaming will give them a shiny finish.