Family Taste-Grandma Rice Balls

Overview

Dear friends, don’t you think it’s strange to have glutinous rice balls with small tails? In your impression, glutinous rice balls are round and sweet, but what I’m going to make today is the glutinous rice balls with small tails that are salty. The filling I’m using today is made from wild rice white meat, it can also be bamboo shoot meat, shredded radish meat, and of course it can also be sesame candy. It’s all delicious. When I was a child, my grandma would make this glutinous rice dumpling every year during the Chinese New Year, Lantern Festival and when guests came to the house. I hope that we can all be well, round, happy, and healthy. At that time, I would always be there to help make the dumplings. Unfortunately, my little tail could not be made and the fillings could not be put in. It would always fall apart. Grandma said that it looked simple, but the strength of the hands, the strength of the dough, and the temperature of the water added must be paid attention to. There are mistakes in every step. It will affect the subsequent operations. At that time, although my grandma always did this every time and took the trouble to tell me, in fact, I didn’t understand it. It wasn’t until grandma was gone and later, I got married and did this by myself. After making the glutinous rice balls, I slowly understood what grandma said. It turns out that warm water should be used to make the dough to release the stickiness of the glutinous rice flour; lard should be added to make the dough more chewy; and light soy sauce and lard should be used in the final soup, which will be more fragrant and authentic~~ Now, I can also make glutinous rice balls from my hometown. I really want to give my grandma a taste of the glutinous rice balls I made. Although they are not as authentic as grandma’s, it’s a pity that grandma can’t eat them. However, I will always make glutinous rice balls for my family. I hope that the children can also remember the taste of my hometown. Grandma’s glutinous rice balls~~~

Tags

• staple food
• snacks
• home cooking
• chinese banquet
• children
• breakfast
• afternoon tea
• lantern festival
• students
• coriander
• glutinous rice flour
• lard
• light soy sauce
• onions
• pork belly
• seaweed
• starch
• wild rice
• salt

Ingredients

Steps

1. 1 Prepare corn starch and glutinous rice flour; the ratio of glutinous rice flour to starch is: 9/1, like this; adding a little corn starch is mainly to make the meatballs have a smoother texture. If you like the meatballs to be a little glutinous, you don’t need to add any starch;

   

2. 2 Add warm boiled water, about 60 degrees Celsius water, pour it in, and use chopsticks to stir it into a flocculent form; the temperature of the water completely determines the viscosity of the dough, the hotter it is, the stickier it will be;

   

3. 3 When kneading the dough, you can add some lard to knead the dough, so that the dough will be stronger and expand better;

   

4. 4 Knead into a smooth dough; let it rest for half an hour; during this time, you can prepare the filling;

   

5. 5 Wild rice, washed and set aside;

   

6. 6 Grind the wild rice into minced wild rice, and use the same method to mince the pork belly;

   

7. 7 Add wild rice, pork belly, and scallions, add salt, light soy sauce, and stir well to form a filling; set aside;

   

8. 8 The finished product, a glutinous rice ball is ready;

   

9. 9 Divide into small doses of about 30 grams;

   

10. 10 Dip your fingers in some powder and dig a deep hole in the middle; use your index finger and thumb to gently slide it in while sliding it in. The hole will gradually become larger and deeper, be careful not to crack it;

    

11. 11 Put the stuffing in, use the tiger's mouth to tighten it; twist it slowly until there is a small tip on it;

    

12. 12 Do the other things in turn. When placing them, it is best to dip them in powder to prevent them from sticking;

    

13. 13 Prepare a bowl, add seaweed, coriander, a spoonful of light soy sauce, and lard. The soup for this dumpling is made of lard, which is particularly delicious; it has a lard aroma~

    

14. 14 In the pot, add cold water and bring to a boil, then add the glutinous rice balls, add some cold water, and continue to boil. When the glutinous rice balls float, it means the glutinous rice balls are ready. Press them down with the bottom of a spoon to see if they are soft and still have a little elasticity after pressing them; then they are cooked;

    

15. 15 This way you can start it

    

16. 16 Have a bowl