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How to make black pork glutinous rice balls

  • Tangyuan like this Steps to make it non-cracking, non-sticky, soft, glutinous and delicious: 1

    1

    Prepare the ingredients.

  • Tangyuan like this Steps to make a soft, chewy and fragrant recipe that won’t crack or stick to your teeth: 2

    2

    Wash the white radish, peel it and cut it into thin strips. Add a little salt and pinch it. Let it sit for about 5 minutes, then wring out the water and set aside.

  • Tangyuan like this Steps to make a recipe that won’t crack or stick to your teeth, and will be soft, glutinous and delicious: 3

    3

    Clean the pork, peel it, cut it into small pieces, cut the ginger into small pieces, and put them together into a meat grinder to mince them into minced meat.

  • Steps to make glutinous rice balls that won’t crack or stick to your teeth, and will be soft, glutinous and fragrant: 4

    4

    Add shredded radish, chopped green onions, cooking wine, light soy sauce, salt, pepper, and peanut oil to the pork stuffing, stir evenly, and let it sit for about 10 minutes. The stuffing is ready.

  • Tangyuan like this Steps to make a soft, chewy and fragrant recipe that won’t crack or stick to your teeth: 5

    5

    Finish processing all ingredients.

  • Tangyuan like this Steps to make a recipe that won’t crack or stick to your teeth, and will be soft, glutinous and delicious: 6

    6

    First knead a little glutinous rice flour into a small dough with boiling water. Add an appropriate amount of water to the pot and bring to a boil. Put the small dough in and cook until it floats. Take it out and put it into the glutinous rice flour. Pour 160ml of hot water at 80℃ into the glutinous rice flour (usually 1:0.7), knead into a smooth dough, cover with plastic wrap and let rest for about 15 minutes.

  • Tangyuan like this Do not crack or crackSteps to make teeth sticky, soft, glutinous and delicious: 7

    7

    Roll the dough into strips, then cut into small pieces, about 30 to 35 grams each.

  • Tangyuan like this Steps to make a recipe that won’t crack or stick to your teeth, and will be soft, glutinous and delicious: 8

    8

    Take a piece of dough, shape it into a groove, add an appropriate amount of filling, then use your fingers and palms to knead the dough, seal it, and roll it into a round shape. Repeat the above steps until all glutinous rice balls are made. Everyone must be surprised. There is a small tail in the glutinous rice balls during the Lantern Festival in the Jiangnan area. Did you know?

  • Tangyuan like this Steps to make a soft, chewy and fragrant recipe that won’t crack or stick to your teeth: 9

    9

    Add enough water to the pot. After the water boils, add the glutinous rice balls. Cook the glutinous rice balls over medium-low heat, stirring gently during the process to prevent the glutinous rice balls from sticking. When the glutinous rice balls float to the surface and become transparent, they are cooked.

  • Tangyuan like this Steps to make a recipe that won’t crack or stick to your teeth, and will be soft, glutinous and delicious: 10

    10

    Remove the cooked glutinous rice balls and put them into a bowl. Optionally add some hot soup and enjoy. In this way, the delicious glutinous rice balls stuffed with shredded radish and pork are ready.

  • Tangyuan like this Steps to make a recipe that won’t crack or stick to your teeth, and will be soft, glutinous and delicious: 11

    11

    Soft, glutinous and delicious.

Tips

First knead a little glutinous rice flour into a small dough with boiling water. Add an appropriate amount of water to the pot and bring to a boil. Put the small dough in and cook until it floats. Take it out and put it into the glutinous rice flour. Pour 160ml hot water at 80℃ into the glutinous rice flour. (usually 1:0.7), knead into a smooth dough, cover with plastic wrap and let rest for about 15 minutes. (The skin of the glutinous rice balls will not crack or break in this way, and will be soft and waxy without sticking to the teeth).
While making them, you may notice that my glutinous rice balls all have a little tail...does anyone know why?