Hakka Stuffed Glutinous Rice Dumplings

Name: Hakka Stuffed Glutinous Rice Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pleurotus eryngii; 150g Pork Strips; 1 bundle Shallot leaves; 200g Glutinous rice flour; 150g Sticky rice; 30g corn starch; 1 spoon salt; Some black pepper powder

by Happy Fat Sheep

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

After eating our Hakka carrot dumplings, I always think about it, but I don't know how to make it. Today, I used the eryngii mushrooms and it was really made for me 😝😝 tastes really good (´-ω-`)"

Ingredients

Hakka Stuffed Glutinous Rice Dumplings

1. Wash the green onion leaves and cut into chopped green onions

2. Dice pork strips (can be replaced with frothed pork)

3. Wash and shred eryngii mushrooms

4. Pour an appropriate amount of oil into the pot, add chopped green onion and pork strips and stir fry until fragrant

5. Pour in shredded eryngii mushrooms and continue to stir fry

6. Sprinkle in salt

7. Sprinkle in black pepper

8. Stir-fry for a while, until all the ingredients are cooked, serve and let cool.

9. Pour glutinous rice flour and sticky rice flour into a large bowl

10. Pour hot water point by point while stirring with chopsticks

11. Knead the dough well and add a little cornstarch if it is sticky.

12. Cut the baking paper into small pieces for laying underneath.

13. Grab a handful of dough, squeeze it flat with your hands, wrap it in the filling, pinch and seal it, and place it on baking paper.

14. Steam over water. After the water is boiled, steam for 20 minutes.

Tips:
Pleurotus eryngii is easy to produce water, so do not add water when frying the stuffing. The stuffing should be fried until the moisture is dry, otherwise it won't be easy to pack.
Fenpi is too sticky if it is all glutinous rice flour, so I added sticky rice flour and a little cornstarch.