Hakka Stuffed Glutinous Rice Dumplings

Hakka Stuffed Glutinous Rice Dumplings

by Happy Fat Sheep

4.7 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

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 ๐Ÿ˜๐Ÿ˜ tastes really good (ยด-ฯ‰-`)"

Hakka Stuffed Glutinous Rice Dumplings

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

Hakka Stuffed Glutinous Rice Dumplings recipe

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

Hakka Stuffed Glutinous Rice Dumplings recipe

3. Wash and shred eryngii mushrooms

Hakka Stuffed Glutinous Rice Dumplings recipe

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

Hakka Stuffed Glutinous Rice Dumplings recipe

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

Hakka Stuffed Glutinous Rice Dumplings recipe

6. Sprinkle in salt

Hakka Stuffed Glutinous Rice Dumplings recipe

7. Sprinkle in black pepper

Hakka Stuffed Glutinous Rice Dumplings recipe

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

Hakka Stuffed Glutinous Rice Dumplings recipe

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

Hakka Stuffed Glutinous Rice Dumplings recipe

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

Hakka Stuffed Glutinous Rice Dumplings recipe

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

Hakka Stuffed Glutinous Rice Dumplings recipe

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

Hakka Stuffed Glutinous Rice Dumplings recipe

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.

Hakka Stuffed Glutinous Rice Dumplings recipe

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

Hakka Stuffed Glutinous Rice Dumplings recipe

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.

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