Foodabc Festival food customs Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival)

Hot and Sour rice dumpling

2024-11-01 03:00:00 144

Tomorrow is Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) Festival, but our family doesn't like food like Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) rice dumpling. But every year, my mother will buy some to celebrate Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) Festival. But she is the only one eating, and we are determined not to touch her. Last year, I tried to make my own salty rice dumpling with fresh meat. Unexpectedly, it was quite popular. This year, I continued to make fresh rice dumpling with fresh meat, which tasted a little heavier than last year, and was not greasy at all.

Details of ingredients

Glutinous rice flour150 grams
Minced meat200 grams
boiled water105 grams
HorseshoeTwo
Fresh Shiitake 1 unit
ScallionA few pieces
salt3 grams
Corn oil10 grams
sesame oil1 tablespoon
vinegar1 tablespoon
Chili powderHalf a spoonful

Technique

difficultySimple
workmanshipcook
tasteSour and Spicy
timeThree hours

Steps to make Hot and Sour rice dumpling

1. Prepare the main ingredients. Meatballs can be bought and ground, or you can buy meat and chop it yourself. The glutinous rice flour is well weighed. Peel and wash the water chestnuts, wash the fresh mushrooms and scallions, and air dry them with water.
2. Add chopped horse hooves and shiitake mushrooms to the minced meat, then add salt, corn oil, and half a tablespoon of soy sauce.
3. Stir the meat filling clockwise or counterclockwise until gelatinous, then refrigerate. The meat filling should not be too wet, otherwise it will be difficult to wrap later.
4. Add 100-110 grams of freshly boiled water to the glutinous rice flour, pour it on one side, and mix it with chopsticks.
5. When it is not so hot, press the glutinous rice flour into a ball by hand, fold and press repeatedly until there is no dry powder, forming a smooth dough. Then cover up and wake up for half an hour.
6. Divide the glutinous rice dough into 18 portions on average, and remember to cover it with fresh film or wrung wet towel for moisturizing during production to prevent air drying and cracking.
7. Take a small piece of dough, flatten it first, then place the thumbs of both hands in the middle and the other fingers on the other side, pinching and turning it in circles. Pinch into a small bowl shape, with a thicker center and thinner edges. Don't apply too much force, it's easy to crush.
8. Add an appropriate amount of meat filling, as too much meat filling makes it difficult to pack. You can also divide the meat filling into small portions and freeze them.
9. Carefully knead the edges of the dough, either like making a steamed bun (without the need for fancy folds), or use the tiger's mouth to directly gather them together, like wrapping egg yolk pastry, and then tighten the seal. The extra spikes can be pinched off.
10. Wrap up rice dumpling and gently round it. Roll a thin layer of dry powder. When wrapping rice dumpling, the sharp point pinched can be re kneaded into a ball and then wrapped.
11. Boil a pot of water. After the water boils, drop rice dumpling one by one into the water. Push it gently with a spatula to prevent rice dumpling from sinking to the bottom and sticking to the pot. Then cover with medium heat and boil until it boils again.
12. When cooking rice dumpling, prepare the soup base. Mix according to your own taste, the filling should be salty, and the soup should also be salty. I added soy sauce, sesame oil, vinegar, chili powder, pickled vegetables, and chopped green onions.
13. After the water is boiled again, open the lid and boil until all the rice dumpling are floating, and then boil for another two or three minutes.
14. Put rice dumpling into the soup and stir it slightly. Sour, spicy, salty and fresh, be careful not to eat too much glutinous rice products at once, as they are not easy to digest.