Materials

400g of glutinous rice flour? 100g of clarified flour (with or without)? Pork 300g? celery 100g salt

Methods

1 Mix glutinous rice flour and clarified flour, then mix with warm water

2 Pour in the water slowly, and while pouring, use chopsticks to stir in one direction

3 Mix the rice flour dough into the softness of the dumpling noodle, and leave it to molasses

4 Chop the pork and wash and chop the celery, mix well and add salt, sesame oil, and white pepper to taste. Add salt, sesame oil and white pepper to taste, the same way you would make dumpling filling

5 Pull out a small ball of glutinous rice flour, insert your thumb into the ball, and turn it into an inverted pyramid shape like a "wu wu head"

6 Put the meat into it, seal it, and form a round shape in your hands

7 Place the meat on a large plate or in a bowl. One by one, put them on a large plate or a stainless steel bowl. Wipe some oil on the plate, otherwise they will stick

Or prepare a saran wrap, wet it with water and wring it out, and put the wrapped rounds on the saran wrap. Because the gauze is soft and wet, use your hand to pick up the rounds, and with your other hand, remove the gauze so that the wrapped rounds won't break and you can pick them up

8 Put a small amount of oil in a pan and place the rounds in the oil one by one

9 When one side of the rounds is crusty, use chopsticks, or clips, to turn the rounds over

10 Because it's the New Year's Eve, the rounds should preferably be round, and if pressed flat, they are glutinous rice.