Shrimp Gnocchi
1.
Put 250 grams of glutinous rice flour into 190 grams of warm water and form a dough. Do not pour warm water into the flour all at once, save some. Depending on the glutinous rice flour used, if 250 grams of glutinous rice flour is used, the warm water used is between 160 grams and 190 grams.
2.
Big prawns, I used two larger ones, one piece of green onion
3.
Chop the prawns and green onions, chop the prawns into puree, add salt, cooking wine, pepper, and oil to the green onions and mix well
4.
Grab a piece of glutinous rice ball, shape it into a bowl, and add the mixed shrimp paste
5.
After closing the buns, roll them in the dried glutinous rice flour
6.
Wrap up in this order
7.
Boil water and simmer on a low fire, see the glutinous rice balls floating, you can enjoy it after boiling for 1 minute
Tips:
Adjust the amount of water according to the glutinous rice flour you buy, so that the dough is moderately soft and hard, and it can be clumped together without breaking up.
Depending on the glutinous rice flour used, if 250 grams of glutinous rice flour is used, the warm water used is between 160 grams and 190 grams.
You can pack more at one time, keep frozen, and cook as you eat each time.
Glutinous rice flour is a bit difficult to digest, so if you eat it at one time, don't eat too much.
