Hakka Glutinous Rice Balls
A savory take on traditional glutinous rice balls, featuring small solid dumplings and quick stir-fried chives for a comforting, fragrant dish.
Story
Hakka glutinous rice balls are a comforting, savory variation of the traditional sweet dessert. Instead of filled dumplings, this rustic dish relies on small, solid rice balls to soak up a beautifully fragrant broth. The vibrant flavor is achieved by tossing fresh chives briefly in the pan, releasing their aroma without losing their fresh, tender appeal.
Ingredients
glutinous rice flour
280g
garlic chives
as needed
shiitake mushrooms
4 pieces
dried baby shrimp
as needed
ground pepper
to taste
sesame oil
to taste
salt
to taste
Instructions
1
Step 1
Prepare the ingredients.
2
Step 2
Mix the glutinous rice flour with water to form a dough.
3
Step 3
Divide the dough into equal portions.
4
Step 4
Roll the divided dough portions into tangyuan (glutinous rice balls).
5
Step 5
Cut the Chinese chives into 1-inch sections.
6
Step 6
Slice the shiitake mushrooms.
7
Step 7
Wash the dried baby shrimp clean and drain the water. Add oil to a wok and stir-fry the dried baby shrimp over low heat until fragrant.
8
Step 8
Add the shiitake mushrooms and stir-fry.
9
Step 9
Finally, add the Chinese chives and stir-fry together.
10
Step 10
Add water to a pot. Place the tangyuan into the pot and boil until cooked.
11
Step 11
Heat another pot and add stock. Transfer the cooked tangyuan into the stock, add the stir-fried Chinese chives and shiitake mushrooms, then add ground pepper and sesame oil, and serve.
