Fresh Meat Dumplings

Name: Fresh Meat Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Water mill glutinous rice flour; 320g boiling water; 400g pork; 100g Water chestnuts; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; a little salt; Some Cooking Wine; Some Sugar

by Le Shi Ji

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Eating glutinous rice balls on the morning of the first day of the new year is generally a southern custom. It embodies people's desire for a safe and reunion family. It's fashionable to eat big meat dumplings here. The difference from ordinary dumplings is that there are a lot of big stuffing, and usually you will be full after eating two or three. Whenever we eat the New Year’s Eve dinner, my mother will prepare the glutinous rice balls eaten on the morning of the first day of the new year. This new year’s delicacy will always be on our tongues. "

Ingredients

500g Water Mill Glutinous Rice Flour
320g Boiling Water
400g Pork
100g Water Chestnuts
2 tablespoons Soy Sauce
1 tablespoon Oyster Sauce
a little Salt
Some Cooking Wine
Some Sugar

Fresh Meat Dumplings

1. After the pork is chopped into the end, add the water chestnuts that have been cut into small pieces.

2. Add cooking wine, light soy sauce, oyster sauce and other seasonings and mix well.

3. Add a little water in one direction to hit the strength and set aside.

4. Knead the glutinous rice flour with boiling water to form a soft and hard mass that is not sticky to your hands.

5. Divide into a small dose of 40 grams.

6. Take a potion and knead it into a bowl.

7. Wrap the right amount of minced meat.

8. Slowly close it with the tiger's mouth and then squeeze it tightly.

9. After everything is done, code it into the container.

10. Put an appropriate amount of water in the pot to boil.

11. Put in the wrapped glutinous rice balls.

12. After boiling, turn to low heat and simmer until the glutinous rice balls float.

13. Delicious, soft and glutinous glutinous rice balls with fresh meat.

Tips:
The trick to cooking glutinous rice balls is to boil at high heat and turn to a low heat to cook slowly. Push the glutinous rice balls with the back of a spoon in the middle, so that they won't stick to the pan or break, and there is no need to add cold water in the middle.