Fresh Meat Dumplings

Fresh Meat Dumplings

1. This meat filling is actually made of meatballs, without horseshoes. It uses a little lotus root and minced meat, adds a little corn, a little salt, and a little oil. Mix it clockwise, and then let it stand for more than half an hour. I made a little meat from it, no corn, added a little green onion, no light soy sauce, so the meat is very white.

2. Take a clean, oil-free and water-free basin, add glutinous rice flour, pour boiling water, and stir with chopsticks.

3. Combine the glutinous rice flour into a soft and non-sticky dough. If it is sticky, it means it is too wet, add some flour. Let it stand for a while, paying attention to cover to prevent the dough from drying out and cracking.

4. Divide the dough into a small ball about 15 grams.

5. Take a small ball, round it with your palm, and then gently squeeze it, squeezing the edge a little thinner.

6. Add the right amount of minced meat and knead the edges together. It's a bit like making a bun, but you don't need to knead out the pleats, just like wrapping egg yolk crisps.

7. Squeeze the seal tightly and round it lightly. If it is too strong, it will break the glutinous rice balls and the meat will be exposed.

8. Roll the cooked glutinous rice balls in the dry glutinous rice flour, and stick the dry flour to avoid sticking.

9. Take a small bowl, add chili oil light soy sauce and chopped green onion as you like. Water started to boil on the stove.

10. After the water boils, first scoop an appropriate amount of water to rinse the seasoning bowl.

11. Put the glutinous rice balls in the water and use a spoon to copy the bottom to prevent the sinking bottom from sticking to the bottom of the pot. Then cover the pot, wait for the water to boil again, add half a bowl of cold water after boiling for a few minutes, then cover and continue cooking.

12. After the water boils for the third time, do not rush to open the lid. Cook for a few minutes until the glutinous rice balls are all floating on the water. Open the lid and cook for another two minutes.

13. Remove the glutinous rice balls into the seasoning bowl and start eating.

Tips:

1. If you want the meat filling to be tender and juicy, you can add a little water or soup when mixing the filling. Then add a little oil, stir again to form the glue, and freeze it in the refrigerator, and then pack it after setting. When stirring, one direction is clockwise or counterclockwise, don't stir.
2. Use boiling water to blanch the noodles with glutinous rice flour, so that the noodles are relatively soft. I have 100 grams of noodles and 80 grams of water. The dough is very soft. I like to eat some Q-flavored ones. You can reduce the amount of water by 10-15 grams. At first I feel that there is too little water, but after putting on the gloves and starting to knead, you will find that the dry powder is slowly being kneaded into the dough. If the dough is sticky at the end, it means that there is too much water and you can add more powder. If it can't be scattered, just add a little bit of water, and add a small amount of water several times. The cold water does not have to be boiled.