Cantonese Style Glutinous Rice Dumplings
by gxuzcc
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. 1. Prepare the ingredients: Put the fungus in a basin and soak in water, about 2 hours;
2. 2. Cut the pork, soaked fungus, and tofu into thin pieces (length 10mm, width 5mm, tofu can be cut to 15mm length).
3. 3. Ingredients: Wash the bean sprouts and put them in a pot to dry, about 5 minutes, remember not to put any seasoning; put the fried bean sprouts in a basin for later use.
4. 4. Boil the stuffing: Put the fat pork in a wok and fry for 5 minutes, then stir-fry the bean sprouts, fungus, lean meat, and tofu with the dried water. Add 4 spoons of salt, oil, and soy sauce. Remember to add salt a bit saltier than usual when cooking. Stir-fry them and place them in a pot for later use. (This is also a Hakka dish "Miscellaneous Vegetables")
5. 5. Boil 2L of boiling water for later use.
6. 6. Make the dough (the most important and technical step): After mixing the sticky rice flour and glutinous rice flour evenly (the sticky rice flour is at most one-tenth of the glutinous rice flour, if the ratio is too large, it will not be sticky), add an appropriate amount of boiling water and mix well. Dough has the same humidity as a bun. You can first add 0.5L of boiling water to mix, and knead the flour with your hands until the flour is kneaded into a dough. If the dough is too dry and not sticky, you can add more boiling water to continue kneading.
7. 7. Wrap the fried ingredients with dough into glutinous rice dumplings (like big glutinous rice balls).
8. 8. Boil 4L of boiling water in a boiling pot, then put the cooked glutinous rice glutinous rice in the boiling water and cook for 10 minutes, then turn the heat to low and open the lid and cook for 20 minutes until the glutinous rice glutinous rice is floating on the water.
9. 9. Cooking ingredients (bone soup): Put the bones in the pot and cook the soup. It is the same as ordinary bone soup. The seasoning is according to personal taste.
10. 10. Put the cooked glutinous rice pastry into a bowl, add the bone broth, and you can eat the delicious Cantonese-style glutinous rice pastry
Tips:Don't put too much sticky rice flour, it's okay if it's less than one-tenth of the glutinous rice flour. Bean sprouts can be replaced with bamboo shoots, radishes, etc., and can be made into glutinous rice dumplings with various fillings
