Crispy Dumplings

Name: Crispy Dumplings
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 Quick Frozen Bean Paste Gnocchi; Some Bread crumbs; 2 tablespoons brown sugar; 1/2 pot Cooking oil

by Eyebrow

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Northerners love dumplings, we love glutinous rice balls. It is said that during the winter solstice, we have to eat dumplings, but we have to eat dumplings for Chinese New Year and festive banquets.
It is said that glutinous rice balls arose in Ningbo, Zhejiang Province during the Ming Dynasty. Ningbo glutinous rice balls are very famous to this day, and the most classic one is sesame glutinous rice balls. In the past, women seemed to know how to make glutinous rice balls. My mother, my mother-in-law, and my sister-in-law could all make glutinous rice balls. I only learned it in recent years. Nowadays, there are so many varieties of quick-frozen glutinous rice balls, and there are all kinds of fillings, so you don’t have to bother to eat glutinous rice balls.
I like boiled glutinous rice balls, and I also drink glutinous rice balls soup. But my favorite is the deep-fried glutinous rice balls. The glutinous rice has a crispy outer skin, mixed with a soft and waxy inner layer. When you bite into it, the bean paste or sesame filling is fragrant and sweet. It's really "slap in the face, don't play" ( My father often said that it is so delicious that if someone beats you, you think you are playing with you).

Ingredients

Crispy Dumplings

1. Prepare quick-frozen glutinous rice balls without defrosting.

2. Prepare the bread crumbs and pour them into a bowl.

3. Boil a pot of boiling water, add glutinous rice balls, push the anti-sticking pot along the bottom of the pot with a slotted spoon, cover and boil, add a large bowl of cold water, and cook until the glutinous rice balls float, cook for about half a minute, and remove.

4. The cooked glutinous rice balls are rolled in the bread crumbs and covered with bread crumbs.

5. Heat the half-boiled oil to 160~170℃, and the temperature should not be too low.

6. Place the glutinous rice balls wrapped in breadcrumbs and fry them until they are crispy. Don't fry them for too long, or they will burst.

7. Add 2 tablespoons of brown sugar to the boiled bubble shape as shown in the picture, and boil into brown sugar syrup.

8. Try to practice arranging the plate: Draw a wide straight line on a white plate with a brush dipped in syrup, place two-color glutinous rice balls staggered, and squeeze dots of varying sizes with syrup.

9. Finally, sift the brown sugar powder. But I think the last step is not as good as I imagined, but the sieve is all sifted and can't be taken off, so be it.

Tips:
1. The glutinous rice balls I used are sweet fillings, which are cooked at first, so as long as the glutinous rice balls are boiled until they rise, they are basically cooked, not to mention deep-fried at a high temperature later. But if it is fresh meat glutinous rice balls, they should be cooked longer.
2. The oil temperature of fried glutinous rice balls can be higher and the time can be shorter, the purpose is to fry the crispy skin, high oil temperature can make the food eat less oil. Don't fry for too long, not only the filling will burst, but also the glutinous rice skin will burst. Be careful of burns.
3. The brown sugar syrup is inspired by brown sugar glutinous rice cakes. It’s okay if you don’t leave it. In fact, it’s a sweet filling, so it’s better to use some sour sauce.
4. The presentation is really a university question, and it has to be studied carefully.

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