Fried Yuanxiao
Overview
If you want to eat Yuanxiao, you don’t need to buy it. I’ll teach you how to make Northeastern-style fried Yuanxiao. It’s easy to make and tastes better than the ones you buy. It’s crispy on the outside and waxy on the inside, fragrant but not greasy. Eating Yuanxiao during the Lantern Festival symbolizes family reunion, happiness and health in the new year, and all the best!
Tags
Ingredients
Steps
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This is waxy corn flour sent by relatives in the countryside. Every household in the northeastern rural areas will steam sticky bean buns during the Chinese New Year. The flour for sticky bean buns can be rhubarb rice flour, waxy corn flour, or glutinous rice flour. Today I am using waxy corn flour. It needs to be soaked for several days before grinding, and then fermented before grinding. This kind of flour does not need to be fermented no matter what you do. It is usually stored frozen. Take it out and defrost it in advance, and it can be used after the small lumps have melted away.
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To knead the dough, this kind of flour needs to be blanched, add an appropriate amount of boiling water and stir into a flocculent shape. After cooling, knead it into a dough and then use it. No dough is needed.
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The Yuanxiao stuffing is either homemade lotus paste stuffing prepared before or bought ready-made rose bean paste filling. I still like the homemade lotus paste filling. Although the rose bean paste stuffing is very fragrant, it is too sweet, so I might as well make it myself if I have time.
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Take a small piece of dough and wrap it with the prepared rose bean paste filling. The size of the Yuan Xiao can be whatever you like. The lotus paste filling I made is slightly larger to make it easier to distinguish the rose bean paste filling.
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Squeeze it with your hands like this, remove the excess dough, try to make the dough as thin as possible and fill it up, then wrap it up and make it smooth.
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Make all the Lantern Festivals in the same way, pack as many as you plan to eat, I packed 10 for 2 people.
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Add an appropriate amount of oil to the pot. When the oil temperature is 60%, it is ready to be put into the pot. Before putting it into the pot, roll the raw Yuanxiao dough into a ball again. Put the dough into the pot until smooth and fry slowly over medium-low heat.
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Fry until the surface is golden brown and the dumplings are bulging or even cracking, then take them out to control the oil.
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Remove from pan and plate.
