Double delicious pork dumplings
By AhmadRyan
When cooked properly, compared with sweet glutinous rice balls, the salty ones are always more attractive and you can eat more ~~ I mixed them with two kinds of meat filling: one kind of meat mixed with fresh mushrooms and chives, and the other kind is the family's favorite coriander meat filling. The same thing is that both kinds of meat filling are wrapped in shrimp when they are wrapped, which is extremely fresh!
Recipe Recommendations
- glutinous rice flour 200 grams
- hot water appropriate amount
- pork belly appropriate amount
- shrimp appropriate amount
- coriander appropriate amount
- Fresh mushrooms appropriate amount
- chives appropriate amount
- cooking wine appropriate amount
- pepper powder appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Double delicious pork dumplings
1
Clean the shrimps.
2
Remove the mud sausage, pour a little cooking wine, sprinkle a little pepper powder, and marinate.
3
Chop the meat and fill, add cooking wine, soy sauce, and salt to taste.
4
Dice fresh mushrooms, chives, and coriander, add into the meat filling and mix well.
5
Pour glutinous rice flour into appropriate hot water.
6
Roll it into a ball.
7
Take a small ball of glutinous rice flour, rub it round, and make a small pit with your thumb.
8
Add the meat filling and add the shrimp meat.
9
Use the tiger's mouth to slowly close it round and wrap it.
10
Take out a small sharp corner. When I was a child, my mother always made glutinous rice balls like this in order to make them easier to distinguish them: the salty ones were wrapped with small sharp corners, and the round ones were wrapped into circles. Although I only wrapped salty food this time, I still habitually wrapped it in small sharp corners~~because it is salty.
11
Pour water into the pan to boil.
12
Add the glutinous rice balls and push gently with the back of the spoon to prevent the glutinous rice balls from sticking to the bottom of the pot.
13
After the water is boiled again, add a little cold water, cook until the glutinous rice balls float, open the cover, and cook for another three to five minutes before serving the pot.