GLUTINOUS RICE FLOUR IN CHINESE RECIPES

Steps:

• The glutinous rice was soaked one night in advance, and the next day, it was taken out of the steamer covered with gauze and steamed on high fire.
• Put the flour in a clean basin and add a teaspoon of salt
• While adding boiling water, stir with chopsticks to make all the flour into a snowflake shape, stop adding water
• Knead the dough into a smooth dough, put on the lid and wake up for 10 minutes
• Cut pork, bacon, and pumpkin into small cubes for later use
• Turn the wok on fire, first put the diced fat down and stir out the lard
• Add the lean meat and stir fragrant
• Then add other accessories
• After the diced meat is fragrant, add glutinous rice and stir fry
• Add appropriate amount of salt, appropriate amount of soy sauce and stir well
• The fried stuffing can be used after letting it cool slightly
• Divide the dough into small pieces of equal size
• Take a potion, dip it in dry powder and roll it into a lotus leaf shape. My method is to roll it round first, and then roll it around in a circle.
• Take two spoons of stuffing and wrap it in the skin
• Close the mouth to reveal part of the filling, and one is done
• Boil the water in the steamer, put in all the cooked wheat germs
• After 10 minutes of high heat, the dough becomes transparent and you can turn off the heat

Steps:

• Make the filling: In a small food processor, add sugar, sesame or peanuts, and salt and pulse until mixture resembles coarse sand. Add in oil and water and continue blending until fully combined and smooth. Transfer to a bowl and freeze for 30 minutes to 1 hour. Scoop and portion chilled filling into 24 balls, about ½ tablespoon each. Transfer to a plate and freeze until completely hardened, about 2 hours. Meanwhile, make dough: In a large bowl, whisk together rice flour and salt. Drizzle in condensed milk and boiling water, then stir to evenly distribute. Drizzle in room-temperature water and stir until fully combined. Knead until dough is smooth and pulls away from the bowl. Cover and let rest for 30 minutes. On a clean surface lightly dusted with more rice flour, roll dough out into a long rope. Cut rope into 24 equal pieces, then flatten each piece into a 2”-wide round. Place a ball of filling in the middle of each round, then gently guide and coax the wrapper to fully seal the filling inside the dough. In a medium pot of boiling water over medium-low heat, add tang yuan in batches, making sure not to overcrowd the pot. Boil until the tang yuan floats, stirring occasionally, about 6 minutes. Continue cooking for 1 minute more, then transfer to a bowl to serve. Serve tang yuan hot, with a few ladles of cooking broth in each bowl.