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Soup dumpling with milk cheese sandwich

Soup dumpling with milk cheese sandwich


“Most of the dumplings we used to eat were sesame stuffed, peanut stuffed, fruit stuffed and so on. Every time they were boiled, the children said that they were too sweet and tired to eat at most two. My two babies liked cheese, so we also kept many kinds of cheese at home. Today, on a whim, we wrapped them dumplings with this kind of cheese sandwich, because the cheese itself brought milk fragrance plus one.Salty, not sweet, not greasy, I also added some sugar powder into it, combined, like to eat cheese children, will certainly like it very much.


Main material

Material Quantity
Glutinous rice flour 250 grams
Cream cheese 150 grams
Sugar 20 grams
milk 230 grams


Material Quantity
Powdered sugar 20 grams


Flavor Milk fragrance
Technology cook
time consuming Three quarter hour
difficulty ordinary


step 1:

Prepare ingredients: glutinous rice flour, milk, cream cheese, sugar powder, sugar; warm milk first;

step 1

step 2:

Mix the butter cheese with sugar powder and put it in the refrigerator for refrigeration. Put it out when you start to wrap dumplings.

step 2

step 3:

Find another container and pour in about 30 grams of glutinous rice flour.

step 3

step 4:

Pour in some milk and knead into small dough.

step 4

step 5:

The water in the pot is boiled and the dough is boiled in the pot.

step 5

step 6:

Then put the cooked dough into the remaining glutinous rice flour while it is hot.

step 6

step 7:

The milk is slowly poured into the glutinous rice flour, first stirred with chopsticks to flocculate.

step 7

step 8:

Then knead the dough with your hands and cover it with a fresh-keeping film. Wake up for 10 minutes.

step 8

step 9:

Wake up the good dough, take a handful of first knead into a solid dumpling;

step 9

step 10:

Then press it inward from the center to form a concave shape as shown in the figure.

step 10

step 11:

Put some cream cheese into the dough.

step 11

step 12:

Then wrap it up and knead it into dumplings of similar size.

step 12

step 13:

The water in the pot is boiled, the dumplings are poured into it, and the chopsticks are stirred to prevent it from touching the pot.

step 13

step 14:

When the dumplings float, turn off the fire and simmer for 2 minutes, the dumplings are ripe.

step 14

step 15:

In a bowl, put a few medlar ornaments, you can eat.

step 15


The dough made of glutinous rice flour has no toughness, and it will be separated when it is gently broken.Here’s a trick: You can take a small amount of glutinous rice flour (about 1:10) and knead a small ball, then cook it in boiling water, and then add it to the rest of the glutinous rice flour and add water to knead into a ball, so it’s not so easy to crack.Because the cooked glutinous rice dough will become very sticky, it is like a binder, the whole dough will become very soft cotton elastic; it should be noted that the small glutinous rice dough is not too big, oh, a small pinch can be.