Dew Dumplings

Name: Dew Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Glutinous rice flour; 200g Sticky rice; 50g Head dish; 30g (already soaked) Shiitake Mushrooms; 30g (already soaked) Fungus; 150g Pork belly; 1/2 carrot; 1 tsp Oyster sauce; 1 ginger; 1 clove garlic; 1 tsp sesame oil; 1g Thirteen incense; 1 tsp Sugar; 1 tsp Soy sauce; 1 tsp salt

by Gourmet temptation to greedy cats

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Lushui glutinous rice balls are a unique snack in Liuzhou, Guangxi. Unlike traditional glutinous rice balls, Lushui glutinous rice balls are larger and are salty glutinous rice balls filled with meat. The round, fatty, glutinous glutinous rice balls are filled with a mixture of first vegetable, vermicelli, minced meat, and fungus. The salty and fresh taste is slightly sour and the taste is very distinct. When it is matched with the fresh soup, it has a strong spicy flavor. , It makes the buds bloom, and the experience is more abundant than eating ordinary sweet dumplings.
In the cold winter season, a bowl is eagerly served, which is cool! Friends who love spicy food can add another spoonful of chili to the bowl, which will make people sweaty in winter!
However, there has not been a clear statement about the origin of the name "Lushui Tangyuan". I don't know whether the term "dew" describes the hard work of making this snack-vendors have to make and sell top cream in the early morning, or whether it describes the glutinous rice balls as white and mellow, just like the dew in the early morning. But no matter what kind of explanation, the meaning is long and beautiful, which can make people feel a trace of earthly mundane interest. "

Dew Dumplings

1. Prepare all materials. Chop pork belly and head vegetables, mince the soaked mushrooms and fungus, dice carrots, and mince ginger and garlic.

2. Put oil in the pot, heat 80%, add ginger and minced garlic, stir-fry the minced pork belly and serve.

3. Put oil in a pot, low heat, stir-fry the first vegetables, add sugar, light soy sauce, pour the mushrooms, fungus, pork belly, and carrots to fry until the aroma comes out. Add appropriate amount of salt and serve.

4. Add sesame oil, thirteen incense, and oyster sauce, stir evenly, and make a filling.

5. Mix glutinous rice flour with sticky rice flour and knead it into a dough.

6. Divide the mixed dough into several doses, about 50 grams of a pasta, wrap the stuffing like glutinous rice balls, and make rounds.

7. Just like dumplings, it can be steamed or boiled. Cooking dumplings is the same as cooking dumplings. First, boil the water in the pot, then gently put the raw dumplings into the pot and mix it with a spoon to avoid sticking to the pan. When the dumplings float, add cold water and repeat twice. Wait for the dumplings They all surfaced, and they were cooked.

8. When the glutinous rice balls are cooked and rolled, you can mix them with hot seasonal vegetables (lettuce, cauliflower, mung bean sprouts, etc.) as you like.

9. When eating, add some bone broth, sprinkle some chives, chopped coriander, add some fried crispy soybeans and sauerkraut, and the chili sauce is also free to use. The delicious and glutinous dew glutinous rice balls are ready.

Tips:
1. Liuzhou's dew glutinous rice balls are really "arrogant". The average person eats 2-3 of them. They have a lot of fillings and are delicious.
2. The wrapped glutinous rice balls can be stored in the refrigerator and can be steamed or boiled when they are eaten.
3. The stuffing of glutinous rice balls can be increased or decreased at will according to personal taste. If you add some vermicelli, day lily, etc., it will taste better.