Glutinous rice balls are a classic local snack in the Jiangnan area. The traditional breakfast of old Shanghainese can be seen at some street stalls in Ningbo and Shanghai. Roll the glutinous rice into a thin pancake, put some pickled mustard on it, add a fried dough stick, and roll it into a dumpling. Just like that, the pure Shanghai glutinous rice dumpling is completed.

Method 1

1. Wash the glutinous rice and soak it in cold water overnight, or for 4 hours, dry it and steam it in a pot over medium heat until the glutinous rice is cooked. Cut the fried dough sticks into small pieces, and cut the seaweed into pieces for later use;

2. Take a clean towel, soak it in cold water, squeeze out the excess water, and roll it into a round roll in the middle of your hand, similar to the shape of a small bowl Take a spoonful of steamed glutinous rice and put it in the middle, add two small spoons of sugar and a few fried dough sticks;

3. Take another spoonful of glutinous rice and cover it, gather the towel, gently ball it up, and use You can get a round ball shape by slightly shaping your hands;

4. After making one, the towel needs to be soaked and wringed dry before you can operate the next one.

Finally, according to your own preference, you can sprinkle an appropriate amount of meat floss, seaweed, nuts, sesame, etc. on the glutinous rice balls to increase the flavor. Production materials

Ingredients: 200~300 grams of pumpkin, glutinous rice flour, one spoonful of rice flour, a little oil (half a spoonful)

1. Cut the pumpkin into skin and place the whole piece in a bowl Put it in a pot and steam it (do not cut it into small pieces to avoid too much water leaking out);

2. After steaming, pour out the steamed pumpkin water as much as possible (you can drink it), and then add a little oil Crush the pumpkin into puree;

3. I won’t write down the amount of glutinous rice flour here. First add four spoons of glutinous rice flour and one spoon of Chengfen, and mix into a dough. If it sticks to your hands, continue to add glutinous rice. Flour until the dough is not sticky and does not stick to the basin, that is, three lights: light the dough in the basin with your hands;

4. Brush a thin layer of oil on the plate, apply a little on your hands, and take out an appropriate amount First roll the dough into a ball, then put it in the palm of your hand to make it into a round shape with a big bottom and a small top. Use chopsticks to press the edges into wrinkles and put it on the plate. (I was a little confused when making the first wrinkles. (Practice makes perfect later);

5. Boil the water in the steamer, put the pumpkin balls on the plate, and steam for 15 minutes.

Notes

1. It is better to choose the kind of pumpkin with orange skin, which is waxy and sweet.

2. After steaming, try to pour out the steamed pumpkin water, otherwise you will need to add a lot of glutinous rice flour

3. Just one spoonful of glutinous rice flour.