How to make glutinous rice balls

1) Make the filling first - you can freely use this, you can put whatever you like. For example, for the sesame filling, I am lazy, so I just mix the purchased black sesame paste with ghee (you can use lard instead). For the bean paste filling, I use the purchased canned bean paste. If you want to make it, For peanut filling, you can mix the fried peanuts with brown sugar and ghee. If you want to eat taro filling, peel the taro, steam it and crush it and add some milk and white sugar.

2) Then knead the noodles - pour boiling water into the glutinous rice flour and mix evenly with chopsticks. After mixing with the standard amount of water, the dough is almost invisible. Then, when it is not hot, knead the dough with your hands. Hot water is used to knead the noodles here for the sake of good packaging, so that it is not easy to break. Then wrap - cut the dough into equal-sized pieces, put the stuffing in, gently pinch the dough, seal the mouth, and knead it into a round shape.

3) Next, put the glutinous rice balls into a pot of boiling water and cook them. When you see that the glutinous rice balls float, they are ready. You can turn off the heat and serve them out.

How to make various special glutinous rice balls

Fried Yuanxiao

Ingredients:

500 grams of commercially available fresh Yuanxiao, 1000 grams of cooking oil, white sugar a little.

Preparation method:

1. Prick a few holes in the purchased Yuanxiao with a needle and awl to prevent oil from splattering in the pan during frying.

2. When the oil in the pot is about 60% mature, fry the Yuanxiao in two batches. When the Yuanxiao turns light yellow, use bamboo chopsticks to flip it to heat evenly. Fry until golden and small bubbles begin to appear on the surface. Remove and drain the oil and put it on a plate.

3. Put an appropriate amount of sugar on the fried yuanxiao.

Yima Tangyuan

Ingredients:

Appropriate amount of glutinous rice, rice, appropriate amount of white sugar, sesame paste, pickled kernels (crushed), sesame seeds, and melted lard .

Method:

1. Mix glutinous rice and rice (for 5000 grams of glutinous rice, add 1000 grams of rice), soak in water for 1 to 2 days, grind it finely, and put it in a cloth bag , suspended in the air to make flour.

2. Mix sugar, sesame paste, peach kernels, sesame seeds, lard and flour and mix well to make a small square filling and set aside.

3. Add appropriate amount of cold water to the flour and knead it, take a small piece and flatten it, add the cut fillings, seal and knead into a round shape.

4. After boiling the water, add the glutinous rice balls. The fire should not be too high when cooking. The glutinous rice balls float to the surface and can be fished out after a while.

Water-milled glutinous rice balls

Ingredients:

1500 grams of freshly pressed water-milled rice flour, 1000 grams of Chengsha filling (if using fresh meat, only 750 grams is needed).

Method:

1. Grind 250 grams of water, knead with appropriate amount of water to form a dough, pat into a cake, put it into a pot when the water boils, and cook until the gravy is cooked. Remove and immerse in cold water. Then grind 1250 grams of powder with water into a jar, rub it with both hands, and put the cooked gorgon taken out of the water into the crushed powder, knead it into a dough, cover it with a damp cloth, and set aside.

2. Pinch the ingredients according to the amount (20 pieces per 500g), shape the ingredients into a pot shape, add the Chengsha stuffing, and then gradually close the edges to form a salty glutinous rice dumpling.

3. When the water boils, put the glutinous rice balls into the pot and push them along the edge of the pot with a spoon. When the glutinous rice balls surface, add a little cold water and cook for another 7 to 8 minutes. When the skin of the glutinous rice balls looks like It is dark jade in color and is ripe when it is shiny.

Pork glutinous rice balls

Ingredients:

Appropriate amount of glutinous rice, rice, minced lean meat, soy sauce, pepper, cooking wine, minced ginger, minced winter vegetables, and chopped green onion.

Method:

1. Mix glutinous rice with rice, soak for 1 to 2 days, grind it finely and put it into a cloth bag to make flour.

2. Pour a little oil into the pot, stir-fry the minced meat when the oil is 70% cooked, add soy sauce, pepper, cooking wine, and minced ginger, and then remove from the pot and put on a plate.

3. After the cooked minced meat is allowed to cool, add an appropriate amount of raw minced meat, minced winter vegetables, and chopped green onion, mix well, put it in the refrigerator, and cut it into small pieces for the filling.

4. Add appropriate amount of ice water to the flour and knead it, take a small piece and flatten it, wrap it in the filling center and knead it into a round shape.

5. Boil the glutinous rice balls in the pot. The fire should not be too strong. Take them out when you see the glutinous rice balls floating on the water.

6. Put an appropriate amount of soy sauce, pepper, monosodium glutamate, lard, chopped green onion, etc. in a bowl, pour in an appropriate amount of broth, add the scooped out glutinous rice balls and serve.

Pearl dumplings (1)

Ingredients:

1100 grams of fine glutinous rice, 50 grams of black sesame seeds, 100 grams of refined flour, 100 grams of pork suet, 25 grams of rock sugar, 500 grams of white sugar, orange (red orange preserves).

Method:

1. Wash 1,000 grams of glutinous rice and soak it in water for two days (change the water every 8 hours in spring and autumn, and every 4 hours in midsummer). To prevent the glutinous rice from turning sour), grind the glutinous rice into fine powder and put it into a cloth bag to drain the water.

2. Take the remaining 100 grams of glutinous rice, wash it and soak it in warm water until soft.

3. Fry the black sesame seeds over a slow fire until they are cooked into fine powder, and mix them with the white flour that has been fried until golden brown; tear off the skin of the pork suet and cut it into fine dices, cut the orange into granules, and cut it into small pieces. Crush rock sugar. Mix the above ingredients with sugar to form a filling, and divide it into 20 round fillings.

4. Knead the glutinous rice flour slurry to moisten it (add more water if the flour slurry is too dry) and divide it into 20 equal parts. Wrap a filling center with each dough ball, shape it into a hemisphere with a round top and a flat bottom, and evenly coat the surface with soaked glutinous rice.

5. Place the dumplings in a steamer and steam them over high heat. They can be eaten hot or cold.

Pearl glutinous rice balls (2)

Ingredients:

125g flour, 250g chicken broth, diced sea cucumber, diced cooked chicken, diced orchid slices, dried shrimps, 50 grams of ham ***, 25 grams of spinach, appropriate amount of soy sauce, refined salt, rice essence and sesame oil.

Method:

1. First mix the flour with water and knead it into a dough, use a rolling pin to roll it into a thick dough, then cut it into small dices with a knife, sprinkle with flour, and then use Use your hands to roll the dices into the size of beans, put them into a basket and sift out the flour.

2. Add chicken soup into a spoon, add ingredients such as diced sea cucumbers and orchid slices, salt, MSG and other seasonings. After the pot is boiled, pour the noodles into the spoon. Finally, add spinach and MSG, and add a little sesame oil when taking out the spoon.

Walnut cheese glutinous rice balls

Ingredients:

150 grams of dried walnut kernels, 50 grams of glutinous rice, 150 grams of glutinous rice noodles, 100 grams of hemp seeds, 50 grams of red dates , a little flour and osmanthus.

Method:

1. Put the sugar into a bowl, add osmanthus, hemp seeds and a little flour, add a little boiling water and mix well, put it on the table and beat it with a knife. Cut into 1.5-cent thick slices and cut into 1.5-cent square cubes, which is the salty soup dumpling filling.

2. Put the glutinous rice noodles into the dustpan. Put the Tangyuan stuffing in a colander, soak it in cold water, pour it into a dustpan, shake it with both hands so that the Tangyuan stuffing is covered with glutinous rice noodles, wait three times in a row to make Tangyuan. Put it into the pot and cook for about 10 minutes, until it floats.

3. Rinse the walnut kernels twice with boiling water, peel off the skin and chop into small pieces. Wash the jujubes and soak them in cold water for 12 hours.

4. Put the glutinous rice, peach kernels, and jujube meat into a bowl, add 4 taels of water, mix well, and grind it once with a small grinder to make a fine paste.

5. Boil a pound and a half of water with a clean spoon, put in the sugar, bring to a boil over the heat, skim off the foam, quickly add the peach kernel pulp, stir evenly into a salty porridge, until cooked, serve in In a bowl, scoop the cooked Tang Yuan into it and serve.

Orange soup dumplings

Ingredients:

2500 grams of glutinous rice noodles, 750 grams of sugar, 150 grams of cooked flour, 50 grams of lard, 25 grams of melon seeds , 25 grams of walnut kernels, 25 grams of sesame seeds, 3 oranges, green and red shreds, and a little flavor.

Method:

1. Mix 100 grams of cooked flour, 500 grams of white sugar, lard, melon seeds, walnut kernels, sesame seeds, etc., and beat 50 grams of cooked flour into a dough. Pour in the paste, knead into filling, and cut into small cubes the size of corn kernels.

2. Put some glutinous rice flour in the basket, put the stuffing pieces soaked in water and roll them into glutinous rice balls of appropriate size. Cut the orange into two halves and squeeze out the juice.

3. When the water is boiling, pour the glutinous rice balls into the pot. After the glutinous rice balls float to the surface, add sugar and orange juice. When the sugar dissolves, put them into a bowl.

Small glutinous rice balls

Ingredients:

300g glutinous rice flour, 300g soft white sugar, 25g lard suet, green and red silk, osmanthus, melon seeds, sesame seeds A little, 50 grams of syrup, 50 grams of cooked noodles, 750 grams of peanut oil (actual consumption: 100 grams).

Method:

1. Chop the green and red shreds and mix with lard, 150 grams of sugar, osmanthus, cooked noodles, syrup, melon kernels and other ingredients to form a crystal filling.

2. Crush the mixed stuffing into 3 mm thick slices, cut into 3 mm square dices, dip in water and add glutinous rice flour and shake with a dustpan, repeat three times to make raw glutinous rice balls.

3. Pour the flower oil into the frying spoon and cook until the rice balls are mature. Add the glutinous rice balls and use chopsticks to spread them. After they float, pick them up with a slotted spoon and pat the opening with a small spoon.

4. Put the frying spoon on the fire, pour a little water, add 150 grams of white enamel, stir-fry until golden brown, add the glutinous rice balls, turn the spoon off the heat, sprinkle in green and red silk, sesame seeds, etc. and serve.

Pigeon egg glutinous rice balls

Ingredients:

2500 grams of fresh water-milled powder, 1000 grams of white sugar, 100 grams of sesame powder, mint essence, sugar paste Spend a little.

Method:

1. Add 1000 grams of white sugar and 250 grams of water, simmer over medium heat for about 15 minutes, remove from the heat immediately after drawing, and pour one-third of the syrup while it is hot. Put the syrup on the iron plate, use a scraper and a kitchen knife to stir the syrup back and forth, then form a pit around the syrup on the iron plate, pour another third of it, and still use a scraper and a kitchen knife to stir the syrup until the remaining syrup After everything is poured in, add the essence, mint, and osmanthus. Knead the prepared and solidified sugar filling into long strips with your hands, then cut it into bean-sized sugar granules and set aside.

2. Grind about 500 grams of powder with water, add a small amount of water, knead and pat it into a cake, add it to the pot and cook, take it out and soak it in cold water. After cooling, knead it into the dough and knead until it is no longer soft. Until it sticks to your hands, cover it with a damp cloth and set aside.

3. Take a piece of dough (about 10 grams in weight), press a hole with your thumb, put in the filling, wrap it up, and roll it into a long round shape.

4. After the water boils, put the dumplings into the pot and stir them with a spoon. After the dumplings float to the surface, cook for another 20 minutes. When the skin of the dumplings becomes dark jade and shiny, you can take them out. , pour into the prepared cold water and let it cool down quickly. Then remove the round dumplings, drain them, and place them in crushed sesame powder. Roll the bottom of each round dumpling with sesame powder, four in a row, or in a group of eight, and place them on light paper or rice dumpling leaves.

Jiu Guo Tangyuan

Ingredients:

2500 grams of glutinous rice flour, 1000 grams of sugar, 150 grams of cooked flour, 50 grams of lard, 15 grams of walnut kernels, 25 grams of peanut kernels, 25 grams of sesame seeds, 25 grams of melon sticks, green and red silk, flower paste and a little essence.

Method:

1. Add 500 grams of white sugar to 100 grams of cooked noodles, add green and red silk, sesame seeds, peanut kernels, walnut kernels, osmanthus sauce, lard, essence, etc., In addition, beat 50 grams of flour into a paste, pour it together and knead it into a filling, pat it tightly into pieces, and then cut it into small cubes.

2. Put some glutinous rice noodles in the basket, soak the cut cubes in water, place them on the glutinous rice noodles in the basket, shake them by hand so that the glutinous rice noodles hang on the remaining stuffing, and continue Shake several times to form glutinous rice balls the size of glass balls.

3. After the water in the pot boils, put the glutinous rice balls into the pot. When the glutinous rice balls float, add sugar, pour the soup and the soup into the prepared wine pot, and put the pot on the table. Go up and ignite the wine in the pot.

Fat glutinous rice balls

Ingredients:

1500g glutinous rice, 500g sugar, 150g suet, 50g each green plum and peach kernel, 25g each sesame and osmanthus .

Method:

1. Soak the glutinous rice in water for 4 hours, take it out and change the water, and grind it into hanging pulp.

2. Prepare the suet and white sugar according to the fat filling method, and mix them with fried sesame powder, chopped green plums, Styloflora and other ingredients to form the filling.

3. Boil one-third of the slurry with water, put it into cold water, soak it, then mix two-thirds of the raw slurry and cooked slurry into a powder ball, and knead the dough into a ball. Grow into strips and apply the amount of the agent. Then shape the dumpling into a small wine cup, fill it with stuffing, and shape it into glutinous rice balls.

4. When the water boils, put the glutinous rice balls into the pot and take them out after the glutinous rice balls float to the top.

Lai Tangyuan

Ingredients:

1000g glutinous rice, 250g rice, 300g sugar, 150g lard, 50g flour, 30g sesame seeds.

Method:

1. Put the ground rice milk into a fine cloth bag and squeeze out the water to make glutinous rice balls. Knead the rice dumpling powder with your hands until it is soft and hard and not sticky.

2. For every 500 grams of white sugar, add 100 to 125 grams of flour. Add cooked sesame seeds and flour to white sugar, sift it evenly with a sieve, add lard, rub it evenly with your hands, roll it into a cake shape with a rolling pin, and cut it into squares with a knife, of any size.

3. Take a piece of flour with your hands, roll it into a ball, flatten it on the chopping board, put the stuffing in the flour, and wrap it tightly.

4. When cooking glutinous rice balls, be sure not to boil the boiling water in the pot to avoid boiling the glutinous rice balls. When the glutinous rice balls surface, turn them over once or twice and fish them out when they become elastic when pressed with your hands.

Jujube Puree Yuanxiao

Ingredients:

5000g glutinous rice flour, 1500g white sugar, 1250g cooked flour, 250g jujube puree, 500g oil.

Method:

1. Mix white sugar with oil, date paste and 1000 grams of cooked flour and knead.

2. Add 250 grams of cooked flour and water to make a paste, add it to the stuffing and knead evenly, clap tightly with a knife, and cut into 400 grams of stuffing pieces for later use.

3. Put the glutinous rice flour into the basket, soak the stuffing pieces in water, pour it into the glutinous rice flour and roll it, repeat 6 to 8 times.

4. Add water to the pot and bring to a boil, add the Yuanxiao, use a spoon to push the boiling water around, and cook until the Yuanxiao floats.