Fresh Meat Dumplings
1.
Chop the meat into minced meat, add all the condiments and stir well, then add 1 spoon of lard and 1 spoon of sesame oil (sesame oil) and stir well.
2.
Add water and use three chopsticks to stir in one direction until the meat filling is strong (the color of the meat filling is whitish and has a silky feeling). This step is more important. After the meat filling is stirred and cooked, it will be a small meatball. Scattered.
3.
Chop ginger into minced ginger, chop chives, add meat filling and mix well.
4.
Knead the mixed meat into small balls of about 18 grams (these meat can make 26), and put them in the freezer of the refrigerator to freeze hard.
5.
Boil a pot of rice porridge with a lot of water until the rice soup is thick and thick, and the glutinous rice balls made by mixing rice soup with glutinous rice flour are delicious and crystal clear.
6.
Pour the hot rice soup into the glutinous rice flour and stir it into a flocculent shape with chopsticks.
7.
Pour some oil and mix well.
8.
Knead into non-sticky glutinous rice flour dough.
9.
The glutinous rice flour dough is divided into 26 equal portions, each about 35 grams. Round the small dough and press a hole.
10.
Wrap a meat filling, push up the dough with the tiger's mouth in your right hand, and slowly gather it up.
11.
Seal the mouth and knead it round, and then wrap a big white dumpling with fresh meat.
12.
Put the water in the pot to boil, put the dumplings in, cover the pot and cook on medium-low heat, boil again, add some cold water, cover the pot and continue to boil, boil again, add some cold water, cover the pot and continue to boil. Cover the pot with some cold water and continue to boil. This is how I added cold water three times and boiled, then opened the lid and boiled for another three or four minutes to serve.
13.
As soon as you bite it open, the broth flows out!
Tips:
1. Generally, the glutinous rice balls are eaten freshly packaged. If the glutinous rice balls are not finished on the same day, they may crack on the next day. You can make the porridge one night in advance, and heat the porridge into the glutinous rice flour. It won't crack.
2. The level of my glutinous rice balls is not high, so I have to freeze the meat fillings before filling them. If you are skilled in making glutinous rice balls, you don't need frozen meat, just wrap them.
