Pumpkin Glutinous Rice Ball Soup with Baby Bok Choy
A Chinese recipe for Pumpkin and Greens Tangyuan, featuring glutinous rice flour, pumpkin puree, Chinese leafy greens (ji mao cai), oil, and salt.
Ingredients
glutinous rice flour
150g
pumpkin puree
100g
baby bok choy
100g
cooking oil
as needed
salt
to taste
MSG
to taste
Instructions
1
Step 1
Wash the baby bok choy.
2
Step 2
Heat oil in a pan, add the baby bok choy and stir-fry until fully cooked, then remove and set aside.
3
Step 3
Add the pumpkin puree to the glutinous rice flour and mix until well combined.
4
Step 4
Knead into a smooth dough.
5
Step 5
Take a portion of the dough and roll into small glutinous rice balls.
6
Step 6
Bring a pot of water to a boil, add the glutinous rice balls and cook until they float to the surface.
7
Step 7
Add the baby bok choy and bring to a boil.
8
Step 8
Add salt to taste and bring to a boil.
9
Step 9
Finally add MSG to taste and serve.
10
Step 10
Photo of the finished dish.
