Exclusive pickled vegetable and spring bamboo shoot filling with Songhua rice and duck egg

Name: Exclusive pickled vegetable and spring bamboo shoot filling with Songhua rice and duck egg
Yield: 4 servings
Cuisine: Snacks
Ingredients: 250 g Japonica rice flour; 100 g glutinous rice flour; 180 g Pickled vegetables; 3 plants spring bamboo shoots; to taste Pine pollen; to taste Salt; to taste MSG

A savory rice-dough dumpling filled with stir-fried pickled greens and spring bamboo shoots, dusted with pine pollen for a fragrant, chewy and gently salty snack.

0 minNewMedium Snacks Steam Light

Instructions

1
Ingredients: polished rice flour, glutinous rice flour, pickled vegetables (washed), spring bamboo shoots (peeled, washed, and blanched), pollen powder.
2
Chop the pickled vegetables on the cutting board. Chop the spring bamboo shoots as well.
3
Heat oil in a wok, then add the chopped pickled vegetables and spring bamboo shoots and stir-fry.
4
Then, add an appropriate amount of salt.
5
Add an appropriate amount of MSG.
6
Season and stir evenly, then let cool.
7
Next, pour 100 grams of glutinous rice flour and 250 grams of japonica rice flour into a large bowl, and add an appropriate amount of water to form a dough.
8
Take the glutinous rice balls and roll them into long strips, then portion them out.
9
Then, take a portion of dough and place the pickled vegetable and spring bamboo shoot filling on it.
10
Wrap it well and knead it into the shape of a duck egg.
11
Finally, place it into a steamer lined with oiled aluminum foil, steam over boiling water for 15 to 20 minutes, then turn off the heat.
12
Open the lid and take it out.
13
Coat with pine pollen to finish.