Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) Festival rice dumpling is made in this way. It is neither sticky nor sticky. It tastes delicious after one bite

1. Add pork filling to cooking wine and pepper powder, cut 2 ginger and scallions into small pieces, and mix well in the pork filling for later use.

2. Remove the yellow leaves and cut off the old roots of shepherd's purse, soak it in clean water for half an hour and wash it thoroughly. Boil water in a pot and add a little salt. Blanch the shepherd's purse in water and remove it. Rinse it with clean water, wring out the water, and cut it into small pieces; Add chicken essence, sesame oil, and vegetable oil to the marinated pork filling, stir well and set aside for later use.

3. Prepare a small basin, put 200 grams of glutinous rice flour and 180 grams of hot water at 80 ℃, quickly stir with chopsticks, wear disposable gloves, and knead the glutinous rice flour into a smooth ball; Roll the dough into long strips, divide them into 10 pieces, take one piece in turn and knead it into a bowl shape, embed it with pork shepherd's purse filling, and slowly close the mouth; Knead a small tail at the mouth closure, wrap a little glutinous rice flour into the plate.

4. You must be very surprised why my rice dumpling has a small tail. In fact, I don't know very well. I only know that in our Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) Festival rice dumpling in Jiangsu, Zhejiang and Shanghai, the sweet ones are round, and the salty ones have a small tail. I guess it's just for the sake of sweet and salty, it's pretty cute.

5. After the water is boiled, put in the prepared shepherd's purse rice dumpling, gently stir with a spoon clockwise to prevent sticking to the bottom of the pot, add some cold water to continue to boil after boiling, turn the low heat to boil until all the rice dumpling float, and then start the pot.

6. You can start eating at the table.

7. It's so delicious to take a bite and combine the fragrance of shepherd's purse with the deliciousness of meat.