Taro and meat glutinous rice balls

Taro and meat glutinous rice balls

Overview

Before I went to college, I only knew that the fillings of glutinous rice balls were sweet. After I went to Shanghai, I actually ate meat-filled glutinous rice balls on the Lantern Festival... (*@ο@*) Thank you to my fashion designer friend who is super good at cooking~

Tags

Ingredients

Steps

  1. Wash the taro, put it in the microwave on high heat for 8 minutes, take it out; let it cool slightly and peel it off; there are three taro in the picture, but I didn’t use them all.

    Taro and meat glutinous rice balls step 1

  2. Peel the taro and press it into puree with a spoon.

    Taro and meat glutinous rice balls step 2

  3. Chop the minced meat in advance, add pepper and chicken essence, and stir evenly;

    Taro and meat glutinous rice balls step 3

  4. Put the mashed taro into the meat filling, add salt and mix well. The glutinous rice dumpling filling is ready. In fact, I don’t need so much stuffing for glutinous rice balls, because other dishes also need meat stuffing, so I did it all at once...⊙﹏⊙b...

    Taro and meat glutinous rice balls step 4

  5. Sift the glutinous rice flour into a basin, add appropriate amount of water and mix into a smooth glutinous rice ball.

    Taro and meat glutinous rice balls step 5

  6. Take a small portion of glutinous rice dough, roll it into a ball, flatten it, put the meat filling into the dough, and roll it into a ball again.

    Taro and meat glutinous rice balls step 6

  7. All wrapped up.

    Taro and meat glutinous rice balls step 7

  8. Add water to the pot and bring to a boil, pour in the glutinous rice balls and cook. Tangyuan filled with meat fillings are larger and take longer to cook.

    Taro and meat glutinous rice balls step 8

  9. If the dumplings float on the water, it means the dumplings are ready.

    Taro and meat glutinous rice balls step 9