Fresh and tender, fragrant taste
Main ingredients: refinedwhite flour 250 grams,rice flour 500 grams,glutinous rice 500 grams,and fatty pork.Lean meat 100 grams.Additional ingredients: cooked lard 300 grams,
cane sugar 50 grams,monosodium glutamate 5 grams,soy sauce 150 grams, and shrimp essence 3 grams.Making:Prepare the filling;a) Rinse the glutinous rice, place it in a bowl, and soak for 2 hours with 50℃ water. Once the grains are swollen, remove them, drain the excess water, and steam them in a steamer until cooked.b) Cut the pork into small cubes measuring 0.3 cm each.
c) Cook the meat cubes with soy sauce, sugar, and shrimp essence. Add hot glutinous rice, mix well until the liquid is fully absorbed by the rice, then add cooked lard to mix thoroughly. This mixture becomes the filling.
2)Prepare the dough, wrap the filling, and steam;
a) Place flour on a work surface, make a small indentation in the center, and mix with 120 grams of cold water. Knead into a long strip and cut into 20 pieces.b) Flatten each piece by hand, use a rolling pin to roll it out into an approximately 8 cm round dough with a slightly folded edge resembling a lotus leaf shape.c) Hold the dough in your left hand, use your right hand to place some filling at the center of the dough. Gently pinch the edges with your left fingers and close them tightly so that only a small part of the filling is visible through the seam. The edges should form a regular folded pattern resembling a lotus leaf.
d) Hold each dumpling gently in your palm, use your thumb and index finger to make additional adjustments before placing it on a steamer rack. Steam until the dough is shiny and not sticky, then remove.Pork meatcut into small cubes of 0.3 cm each.
c) Cook the small meat cubes with soy sauce, sugar, and shrimp essence until cooked, then add hot sticky rice and stir-fry until the sauce is fully absorbed by the rice, finally mix in some fried oil to make the filling.Riceis added into the pot,
2) Prepare the dough, fill the dumplings, and steam them;
a) Placeflouron the work surface, create a well in the center, add 120 grams of cool water, mix and knead to form a long strip, then cut into 20 portions.
b) Shape each portion by pressing it flat with your hand, then use a dumpling rolling pin to roll out a round dough sheet about 8 cm in diameter.Lotus leafin shape.
c) Hold the dough wrapper with your left hand and fill the center with filling using your right hand. Then pinch and fold the edges of the dough wrapper with your left hand to seal it, ensuring a pleated appearance like a lotus leaf.Dumplingsare then gently rotated in your palm before sealing more securely with your thumb and index finger, place them on the steamer rack, and steam over high heat until the wrappers are oily and non-sticky.
gently rotate the dumplings in your palm, then use your thumb and index finger to seal them before placing them in a steamer basket over high heat. Steam until the skin is glossy and no longer sticky to the touch, then remove.