Steamed Rice BallsThis food originated in the Yuan Dynasty of China and has gradually evolved into its current form, found in both the north and south, although in the south, particularly in the regions of Jiang, Zhejiang, and Guangdong, it is calledSteamed Rice BallsIn places like Beijing, it is also called steamed rice balls. Legend has it that steamed rice balls are not sealed because the types of steamed rice balls made in tea shops were not consistent, so they were not sealed.

How to make homemade steamed rice balls

IngredientsPreparation

RiceRice，DumplingsWrappersMeat filling, scallionsCarrots，Shiitake mushroomsSalt, cooking wine, green onions,White sugarA spoonful of sesame oil, a spoonful of light soy sauce.

Steps

1. Place the cooledricein a bowl, add half a spoonful of white sugar and stir until combined for later use;

2.porkfill, add cooking wine and salt, marinate for 10 minutes;

3. Wash and chop thecarrotsand shiitake mushrooms, then set aside;

4. Heat oil in a pot, sauté the shiitake mushrooms and carrots for 2 minutes before removing;

5. Then pour the marinated meat filling into the pot and stir-fry until colored, then remove;6. Mix the meat filling, rice, shiitake mushrooms, and carrots, add a spoonful of light soy sauce and stir until combined;7. Roll out the dumpling wrappers slightly, then place the filling on top, use the left hand to hold and shape it into a flower shape;

8.

Steam

After boiling the water in the steamer, put in the steamed rice balls and steam for about 8 minutes over high heat.Classic Steamed Rice Ball RecipeIngredients preparation

Pork filling, rice, dumpling wrappers, carrots, water

Wood ear mushrooms

Cornkernels,，soy saucewhite sugar, chicken powder, thirteen spices,sesame oil,ginger.Steps1. Wash and soak the rice in about 2 hours;2. Wash the pork and cut it into small pieces, then steam and cool the rice;3. Wash and chop the wood ear mushrooms and carrots;

4. Pour a little oil into the pot and heat, then add ginger and sauté until fragrant, then add the meat filling and stir-fry until colored;

5. After stir-frying, add the carrot and wood ear mushrooms and corn kernels, and stir-fry evenly;

6. Add soy sauce, thirteen spices and a little white sugar, and stir-fry;

7. Then pour in the cooled rice, stir-fry, and add soy sauce;

8. Wrap the filling in dumpling wrappers, and shape them slightly;

9. After freezing the finished steamed rice balls in the refrigerator for one night, put them in boiling water and steam for about 10 minutes.

Recipe for Crab Meat Steamed Rice Balls

Ingredients preparation

Flour 100g, warm water 60ml,

Shrimp 120g, crab meat 30g, chicken powder 2g, salt 1g,

black pepper

1g, Shaoxing wine 2g, sesame oil 3g,

peasa few.Steps1. Mix the flour with 70-80 degree warm water to form a dough, and let it rest for 15 minutes;2. Chop the shrimp into small pieces, then add Shaoxing wine and mix;3. Then add salt, chicken powder, black pepper, green onion and ginger to the shrimp, and season with sesame oil;4. Then add a little water to knead the ingredients;5. Knead the dough and roll it into a long strip, then cut it into small pieces, and roll it into small circles;

6. Then put the filling into the dumpling wrapper, and leave a small edge;

7. Place a small piece of crab meat and peas on the edge, then steam for 5 minutes.

After pressing the shrimp, chop it again and mix with Shaoxing wine.

Then add salt, chicken powder, pepper, chopped green onions and ginger, and sesame oil to the shrimp.

Add a little water to knead the shrimp.

Knead the relaxed dough, roll into a long strip, cut into small pieces, and roll into circles.Buns；

Then put the filling into the steamed bun wrapper, leaving a soft edge.

Place a small piece of crab roe and peas on the soft edge, put it in a boiling pot and steam for 5 minutes.