How to make Hakka rice dumplings

Dinner has always been an important meal of the day for Chinese people. After a busy day, going home to enjoy delicious food in the evening is the motivation for a busy day. Hakka rice dumplings are easy to make, do not take up too much time, and are nutritionally balanced, meeting the taste requirements of the general public.

1. Boil the rice dumplings leaves in boiling water until soft, then wash them, trim them briefly, drain and set aside.

2. Soak mushrooms until soft and set aside. The preserved radish should also be soaked in water to remove its saltiness.

3. Chop the dried tofu, shiitake mushrooms and preserved radish into small cubes and stir-fry until cooked. Add appropriate amount of soy sauce, mirin, rice wine, oyster sauce and pepper powder for seasoning. Stir-fry until the water is dried up and set aside.

4. Mix glutinous rice flour, olive oil, sugar and water and knead into dough.

5. Take 200g of glutinous rice dough and divide it into four equal portions and cook them.

6. Take out and let it dry until warm.

7. Then knead the cooked glutinous rice into the main dough and knead evenly.

8. Then divide the glutinous rice dough into 12 equal portions.

9. Flatten and wrap the filling.

10. Then roll it into a ball. If it’s sticky, you can put some oil on your hands to wrap it.

11. Wrap it with rice leaves, but it doesn’t need to be wrapped too tightly. Put it into the steamer, bring to a boil over high heat and steam for 20 minutes.

12. The taste of childhood, simple and delicious Hakka rice dumplings, come and enjoy it with your daughter.

13. Bon appetite.

Although Hakka rice dumplings are rich in vitamins, ladies who love beauty should not eat them too much every day. They should be alert to the occurrence of yin deficiency and hyperactivity of fire. They must eat healthily, exercise regularly, and supplement nutrients.