Sago needs to be soaked in water to make dumplings.

Sago dumplings are a traditional Chinese dumpling made with sago as the main ingredient. Making sago dumplings usually requires soaking the sago in water first. The purpose of soaking is to soften the sago and increase the stickiness so that it can be glued together when making the dumplings. Usually, the sago is soaked in water for about 2 to 4 hours until it becomes soft. The soaked sago is then added to the ingredients for the dumplings and wrapped together in a dumpling leaf for steaming.

The outer skin of the sago dumplings is soft, while the inner sago has a unique texture when chewed and is filled with the essence of the filling, which is sweet and savory. Sago dumplings also have a variety of fillings, including red beans, peanuts, dates, meat, etc., each with its own characteristics, according to personal taste to match the choice.

Notes on making sago dumplings

1, choose good dumpling leaves: dumpling leaves are the key to wrapping the dumplings, you should choose fresh, soft and no insect bites of the dumplings to ensure the taste and flavor.

2, the package of dumplings: the soaked rice and other ingredients on the dumpling leaves, and then use the rope or brown rope to wrap the dumplings tightly. Pay attention to try to make the shape of the dumplings neat and beautiful, to avoid falling apart after cooking.

3. Cooking time: Put the wrapped dumplings into boiling water and cook them, usually for about 2 to 3 hours. Remove and allow to cool after cooking before serving or storing.

4, with toppings: Sago dumplings can be combined with different toppings according to personal preferences, such as glutinous rice, red beans, peanuts and so on. You can choose the right toppings to make it according to your own taste.

5, storage: the production of sago dumplings can be kept refrigerated, or put into a sealed bag and frozen to extend the shelf life.