Chewy glutinous rice balls stuffed with minced pork, dried shrimp, and shiitake mushrooms, steamed to perfection. A Wenzhou classic that is both comforting and refined.
Ingredients
- 300 g Glutinous rice flour
- as needed Water
- 200 g Ground pork
- 30 g Dried shrimp
- 4 pieces Dried shiitake mushrooms
- 1 bunch Scallion
- 2 tbsp Soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp Sugar
- to taste Salt
- to taste White pepper
- 1 tbsp Sesame oil
- 1 piece Fresh ginger
Method
- Rehydrate the dried shiitake mushrooms and dried shrimp in a bowl of warm water for about half an hour, until soft to the touch. Drain and finely chop.
- Peel and finely chop the ginger. Finely slice the scallion, reserving some for serving.
- In a mixing bowl, combine the ground pork with the chopped shrimp and mushrooms, ginger, soy sauce, Shaoxing wine, sugar, a pinch of salt and white pepper, and the sesame oil. Knead the filling until it is cohesive and slightly sticky.
- In another bowl, pour in the glutinous rice flour and gradually add hot water, mixing first with a spoon and then by hand, until you have a soft, smooth, non-sticky dough. Cover with a damp cloth.
- Take a portion of dough, roll it into a ball between your palms, and then flatten it into a disc. Place a spoonful of filling in the center, pinch the edges together to seal, and gently roll to form an even ball. Repeat.
- Arrange the balls in a steamer basket lined with perforated parchment paper or lotus leaves, leaving space between each one.
- Steam over medium-high heat for about a quarter of an hour, until the balls become slightly translucent and shiny.
- Sprinkle with sliced scallion and serve immediately, piping hot.
Nutrition
Per serving
- Energy
- 438.4 kcal
- Protein
- 17.82 g
- Carbohydrate
- 62.42 g
- Fat
- 11.59 g
- Fibre
- 2.46 g
- Calcium
- 43.83 mg
- Iron
- 1.74 mg
- Magnesium
- 128.77 mg
