Savoury Glutinous Rice Ball Soup

Finally Lunar New Year is coming to the end!! It is a traditional to have some glutinous rice ball soup during this particular day :D

在此祝福大家

一送事业步步高，二送福寿星高招，
三送连连好运到，四送财宝身边绕，
五送烦恼都扔掉，六送青春常美好，
七送友情常围绕，八送健康身体好，
九送黄金大元宝，十送欢笑少不了！
亲情友情满怀抱，团团圆圆幸福好！

恭祝大家元宵节团团圆圆，有情人终成眷属！

served with simple chicken stock

yummy!! soft & chewy dumpling!

Shaped dough into individual ball approx 18gm

Shaped fillings into approx 15gm balls

put wrapped dumpling into boiling water

is ready when it floats up!!

can be served with red/black vinegar with shredded ginger!

uncooked dumplings can be frozen for next consumption!!

Recipe adapted from Food & Travel Mag
Ingredient

• 275gm glutinious rice flour + 1-2 tbsp extra if dough is too wet
• 1/2 cup water
• 1/2 cup hot water
• 300gm lean minced pork
• thumb-sized young ginger, finely grated
• 2 tbsp light soy sauce
• 2 tsp shallot oil
• 40gm chinese cabbage, finely choppped
• 1 stalk spring onion, finely chopped
• 1/2 tsp salt
• dash of pepper
• 800ml chicken stock (make from a cube of stock cube)
• spring onion & shallot oil for garnish

Method

1. To make filling : combine minced pork with grated ginger, cabbage and spring onion, mix well. Season with light soy sauce, shallot oil, salt & pepper for at least 30mins. Shape mixture into 30 portions, approx 15gm each.
2. To make dough : place glutinious rice flour in a mixing bowl, add in water and stir with a wooden spoon till a soft & smooth dough is formed. Portion dough into 30 round balls (approx 18-20gm) and place on a lightly greased plate.
3. To wrap dumpling : lightly greased hand with oil, flatten a piece of dough and wrap with filling, seal and roll into round balls, placed on lightly greased plate.
4. Bring a pot of water to boil, drop in wrapped dumpling in batches and stir gently to prevent the dumplings from sticking. Cook till dumplings float onto the surface of the water.
5. Scoop into individual bowl and ladle in some chicken stock, garnish with some spring onions. Alternatively serve with some red vinegar and shredded ginger.

I am submitting this recipe to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight