Hometown Salty Dumplings
1.
Soak the mushrooms until soft and slice.
2.
Cut the carrot into thick strips. (Don't let the red and white radish eat differently.)
3.
Peel the white radish and cut into strips.
4.
Cut the cabbage into small pieces.
5.
Sliced sausage and bacon.
6.
Barbecued pork slices or strips.
7.
Cut the fish rot into small pieces.
8.
Defrost the shrimps.
9.
Rinse the dried shrimps with water and soak them softly. (The soaked water can be kept for use.)
10.
Add warm water to the glutinous rice flour and knead it into a ball. You can also add a little salt and knead it to make the balls a little salty. (The ratio of powder to water is 100g of powder: 84-85g of water)
11.
Roll into small balls.
12.
Boil water in a boiling pot, put the dumplings into the boil.
13.
Cook until the glutinous rice balls float, and continue to cook for 5 minutes.
14.
Heat the oil pan and stir fry the ginger.
15.
Stir fry with garlic and mushrooms.
16.
Add the Chinese sausage and carrots and stir well.
17.
Stir fry the white radish.
18.
Add Chinese cabbage and some water to boil.
19.
Cook until the radish and cabbage are soft.
20.
Add the barbecued pork and shrimps and continue cooking.
21.
Cook until the shrimps are cooked through and season with salt.
22.
Add green onion or coriander and stir well.
23.
Put the soup and glutinous rice balls in a bowl and start eating.
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