Dew glutinous rice balls

Overview

Dew dumplings are a unique snack in Liuzhou, Guangxi. Different from traditional dumplings, dew dumplings are larger and are salty dumplings stuffed with meat. The round, fat and glutinous glutinous rice balls are filled with a mixture of starter, vermicelli, minced meat, and fungus. They are salty and slightly sour, and have a very unique taste. With the fresh soup, the spicy flavor is strong, which makes people's appetites bloom. It is a richer experience than eating ordinary sweet glutinous rice balls. In the cold winter, it’s so refreshing to have a hot bowl! If you like spicy food, you can add a spoonful of chili pepper to the bowl, which will keep you warm and sweaty in the winter! However, there is no clear explanation about the origin of the name "Lushui Tangyuan". I don't know whether the word dew describes the hard work of making this snack - the vendors have to put on frosting and dew to make and sell it in the early morning, or whether it describes the white and round glutinous rice balls, just like the clear dew in the morning. But no matter which interpretation, the meaning is long and beautiful, which can make people feel a trace of earthly and mundane interest.

Tags

• staple food
• snacks
• home cooking
• children
• mid-autumn festival
• spring recipes
• fungus
• garlic
• glutinous rice flour
• light soy sauce
• mushrooms
• oyster sauce
• pork belly
• rice flour
• starter
• thirteen incense
• white sugar
• carrot
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Have all materials ready. Chop the pork belly and cabbage, chop the soaked mushrooms and fungus, dice the carrots, and mince the ginger and garlic.

   

2. 2 Put oil in the pot, heat it to 80%, add ginger and minced garlic, stir-fry the minced pork belly until cooked, and take it out.

   

3. 3 Put oil in the pot, stir-fry the cabbage over low heat, add sugar and light soy sauce, add the mushrooms, fungus, pork belly and carrots, stir-fry until fragrant, add an appropriate amount of salt, and serve.

   

4. 4 Add sesame oil, thirteen spices, and oyster sauce, stir evenly, and prepare the filling.

   

5. 5 Mix glutinous rice flour and sticky rice flour and knead into dough.

   

6. 6 Divide the mixed dough into several portions, about 50 grams each. Wrap the stuffing like glutinous rice balls and shape into balls.

   

7. 7 Like dumplings, they can be steamed or boiled. Cooking glutinous rice balls is the same as cooking dumplings. First, boil the water in the pot, then gently put the green glutinous rice balls into the pot and stir them with a spoon to avoid sticking to the pot. When the dumplings float, add cold water and repeat twice. When the glutinous rice balls float to the top, they are cooked.

   

8. 8 When the glutinous rice balls are cooked and the noodles are turning, you can add hot seasonal vegetables (lettuce, cauliflower, mung bean sprouts, etc.) according to your preference.

   

9. 9 When eating, add some bone soup, sprinkle some chopped chives and coriander, add some fried soybeans and shredded sauerkraut, and you can use chili sauce as you like. Delicious and fragrant glutinous rice balls are ready.