Hydrangea Dumplings

Hydrangea Dumplings

　　Hydrangea Dumplings, a steamed dish. Features: Visually appealing, resembling a hydrangea flower; the wrapper is soft, glutinous, and pleasant to the bite, while the filling is fragrant and delicious. Cooking method: Steaming. If a sweet filling is used, it is coated with strands of red and green candied fruits, turning it into a dessert.

　　Pork leg meat is minced, golden hooks (dried shrimp) are diced, and shiitake mushrooms and sprouted mustard greens are washed and chopped. Heat lard in a pan, stir-fry the pork until the grains separate, then add cooking wine, salt, soy sauce, and pepper. Stir-fry the sprouted mustard greens until fragrant, then add golden hooks and shiitake mushrooms, mix well, and remove from heat to form the filling. 73j

　　Soak an appropriate amount of glutinous rice and regular rice, grind them into a fine paste, then drain the moisture. Add a small amount of water to knead into a smooth dough. Shape into 15-gram pieces, wrap the filling inside, seal and roll into balls. Steam until cooked, remove from the steamer, and roll in a three-color tray containing shredded ham, egg sheet strips, and melon peel strips until evenly coated to finish. 73j

　　Key points: The drained rice flour paste should not be too soft; steaming time should not be too long; the three-color strands must be evenly coated. 73j