Traditional Glutinous Rice Dumplings in Savory Soup . 傳統鹹湯圓
傳統咸湯圓
加了潮州辣椒渣，太美味了
Still remember the taste of the Savory Glutinous Rice Dumplings in soup; I think I have had it a few times when I was small. I did not like the glutinous rice balls at that time, but did love the soup, it was very delicious. In my memory, it had pan-fried fish cakes, sliced pork, dried shrimps, Chinese celery, parsley, turnip and long cabbage, all these gave a yummy soup.
I have not cooked this dish before as my hubby is not fond of Savory Glutinous Rice Dumplings, but I do want to turn my memory in real this time.
I think it is good enough to use the same way that I made glutinous rice balls for sweet soup, but do want to try to make it even more chewy, so even though the balls soaked in the soup for long hours when needed, it would not turn mushy itself and make the soup milky. I use a new method this time and make the glutinous rice dumplings more "al dente".
還記得鹹湯圓那味道，也記得小時侯吃過幾次。那時候並不太喜歡鹹湯圓那粉糰似的質感，沒啥味道，但是愛透了煮鹹湯圓的湯底，非常美味。記憶中，湯裡有煎魚餅、肉片、蝦乾、唐芹、芫荽、白蘿蔔和津菜，這些材料一煮好就是一鍋惹味好湯了，
我之前沒做過這道菜，因為外子對沒味道的糯米粉糰沒興趣；但今次，我真想切實地把腦海回憶的味道再度重現。
其實以我造甜湯圓的大熱水搓粉法造的湯圓也夠煙韌，但深信還可以做得更好，讓有需要長時間浸在湯裡的湯圓不變糊，湯底不變稠變白，多用一點功夫和時間也沒什麼吧。 今次用了煮糰法搓粉，湯圓果然更加帶“嚼勁”。
我之前沒做過這道菜，因為外子對沒味道的糯米粉糰沒興趣；但今次，我真想切實地把腦海回憶的味道再度重現。
其實以我造甜湯圓的大熱水搓粉法造的湯圓也夠煙韌，但深信還可以做得更好，讓有需要長時間浸在湯裡的湯圓不變糊，湯底不變稠變白，多用一點功夫和時間也沒什麼吧。 今次用了煮糰法搓粉，湯圓果然更加帶“嚼勁”。
Traditional Glutinous Rice Dumplings in Savory Soup
Glutinous Rice Flour 300g
Hot water 200 ml
For Savory Soup
Seasoned Minced Dace Fish Meat 300g
Spring Onion, chopped 1 pc
Dried Mushroom, chopped 2 pc
Lean Pork, sliced and marinated 150g
Dried Shrimp, chopped 1 tbsp
Mushroom, sliced 5 pc
Dried Shrimp, whole 3 tbsp
Turnip, shredded 500g
Long Cabbage, sliced 400g
Shallot, sliced 2 pc
Ginger, sliced 2 pc
Water 3 L
Salt and Pepper to taste
Chinese Celery, sectioned 1 pc
Chinese Parsley, sectioned 2 pc
Sesame Oil to taste
For Savory Soup
Seasoned Minced Dace Fish Meat 300g
Spring Onion, chopped 1 pc
Dried Mushroom, chopped 2 pc
Lean Pork, sliced and marinated 150g
Dried Shrimp, chopped 1 tbsp
Mushroom, sliced 5 pc
Dried Shrimp, whole 3 tbsp
Turnip, shredded 500g
Long Cabbage, sliced 400g
Shallot, sliced 2 pc
Ginger, sliced 2 pc
Water 3 L
Salt and Pepper to taste
Chinese Celery, sectioned 1 pc
Chinese Parsley, sectioned 2 pc
Sesame Oil to taste
Method:
1. In a big bowl, add in 1/3 portion of glutinous rice flour, make a hole in the center, pour in 1/3 portion of hot water gradually and mix it using a long pair of chopsticks to form a dough, then slightly tighten the dough into a ball, cut it into a few pieces, and boil it in hot water till floating up, take the dough pieces out
2. In another big bowl, put in the leftover glutinous rice flour, drop in the boiled dumplings(1) and add in the remaining hot water gradually, at the same time mix all into a dough by using a pair of long chopsticks, then knead into a dough. Shape the dough into a 1.5cm(dia.)long tube and cut into 1.5cm pieces, and round into small balls/dumplings
3. Mix the seasoned minced dace fish meat with chopped spring onions and chopped dried mushrooms in one direction
4. Marinate Lean pork with a little light sauce, sugar, cornstarch, water and oil
5. Heat up a pan with oil, pan-fry fish meat into a big fish cake and shred into 6 cm long pieces
6. Heat up a deep cooking pot with a little oil, pan-fry shallot and ginger till fragrant, saute sliced pork, mushrooms, dried shrimp slightly, then add in long cabbage, toss well, and then add in water and bring it to boil; add in fish cakes and turnip and boil for another 10 minutes; at the same time, boil glutinous rice dumplings in another pot of hot water until floating up, then transfer the dumplings into the soup and boil for another 5 minutes, season to taste; then add in Chinese celery and parsley.
7. Serve the dumplings and other ingredients with soup in a bowl, drizzle a little sesame oil on top. Enjoy!
Cooking Tips:
2. In another big bowl, put in the leftover glutinous rice flour, drop in the boiled dumplings(1) and add in the remaining hot water gradually, at the same time mix all into a dough by using a pair of long chopsticks, then knead into a dough. Shape the dough into a 1.5cm(dia.)long tube and cut into 1.5cm pieces, and round into small balls/dumplings
3. Mix the seasoned minced dace fish meat with chopped spring onions and chopped dried mushrooms in one direction
4. Marinate Lean pork with a little light sauce, sugar, cornstarch, water and oil
5. Heat up a pan with oil, pan-fry fish meat into a big fish cake and shred into 6 cm long pieces
6. Heat up a deep cooking pot with a little oil, pan-fry shallot and ginger till fragrant, saute sliced pork, mushrooms, dried shrimp slightly, then add in long cabbage, toss well, and then add in water and bring it to boil; add in fish cakes and turnip and boil for another 10 minutes; at the same time, boil glutinous rice dumplings in another pot of hot water until floating up, then transfer the dumplings into the soup and boil for another 5 minutes, season to taste; then add in Chinese celery and parsley.
7. Serve the dumplings and other ingredients with soup in a bowl, drizzle a little sesame oil on top. Enjoy!
Cooking Tips:
1. Mix cooked doughs into the main dough increases the dough stretchability, so the glutinous rice dumplings become more chewy and will not be hardened when cold
2. Since the glutinous rice dumplings are without any stuffing inside, smaller sized balls are recommended, like not more than 1.5cm in dia.
3. Ratio of glutinous rice flour to hot water - 3 : 2
4. The above recipe includes only the traditional ingredients for savory dumpling soup, you may use chicken or pork broth as soup base or use dried flounder powder to add extra flavor
3. Ratio of glutinous rice flour to hot water - 3 : 2
4. The above recipe includes only the traditional ingredients for savory dumpling soup, you may use chicken or pork broth as soup base or use dried flounder powder to add extra flavor
傳統咸湯圓
材料：
糯米粉 300 g
熱水 200 ml
湯底材料:
已調味新鮮鯪魚肉 300g
蔥，切碎 1 pc
冬菇，洗淨浸軟、切碎 2pc (留浸菇水)
蝦米，切碎 1 tsp
瘦豬肉，切片，150g (一般調味)
冬菇，洗淨浸軟、切片 5pc (留浸菇水)
蝦米 3 tbsp
白蘿蔔，切粗條 500g
津菜，切 1 cm 段 400g
紅蔥，切薄片 2pc
薑，切片 2pc
水 3 L (連浸菇水)
鹽、胡椒粉 適量
唐芹，切段 1 pc
芫荽，切段 2 pc
生抽 少許
麻油 少許
做法：
1. 在大碗裡，加入 1/3 份糯米粉，在粉中間畫一個洞，逐漸倒入1/3份熱水，同一時間，用一雙長筷子混合粉水成糰，然後稍微將粉糰滾成球，切成幾塊，放入熱水煮沸直至浮起，取出備用
2. 在另一個大碗中，放入剩下的糯米粉，放入煮沸了的粉糰（1)，逐漸加入 2/3 份量的熱水，用長筷子混成糰，再揉成大球狀，切成 4 份，每份搓成直徑約 1.5cm 的長條，再切成 1.5cm的小塊，然後揉成小湯圓
3. 將蔥碎和冬菇碎加入已調味的鯪魚肉，用同一方向拌勻
4. 豬肉片加入少許生抽，糖，生粉，水和油拌勻，略醃
5. 燒熱鍋加油，將魚肉煎成一大塊魚餅，切成6 cm長條
6. 燒熱另一深鍋加油，爆香紅蔥片和薑片，加入豬肉片，冬菇片，蝦米略炒，再加津菜炒勻，加水煮至滾;加入魚條和白蘿蔔條，再煮10分鐘; 同時，用另一小鍋煮熱水，煮湯圓至浮起，再把湯圓轉入湯中煮沸 5分鐘 ，加鹽和胡椒粉調味; 灑上唐芹和芫荽
7. 將湯圓、湯料連湯盛入湯中，淋上少許生抽和麻油。趁熱享用！
提示：
1. 將熟麵糰混到主麵糰中，再加大熱水搓湯圓，可增加麵糰的柔軟度和彈性，所以湯圓加煙韌耐嚼又軟糯，冷了也不變硬
2. 咸湯圓多不帶餡，建議不要揉太大顆，直徑在1.5cm內最佳
3. 糯米粉與大熱水比例 - 3 : 2
4. 食譜內湯底只放了傳統配料，你可隨意用清雞湯或豬肉清湯代水或加入適量大地魚粉增加濃味
糯米粉 300 g
熱水 200 ml
湯底材料:
已調味新鮮鯪魚肉 300g
蔥，切碎 1 pc
冬菇，洗淨浸軟、切碎 2pc (留浸菇水)
蝦米，切碎 1 tsp
瘦豬肉，切片，150g (一般調味)
冬菇，洗淨浸軟、切片 5pc (留浸菇水)
蝦米 3 tbsp
白蘿蔔，切粗條 500g
津菜，切 1 cm 段 400g
紅蔥，切薄片 2pc
薑，切片 2pc
水 3 L (連浸菇水)
鹽、胡椒粉 適量
唐芹，切段 1 pc
芫荽，切段 2 pc
生抽 少許
麻油 少許
做法：
1. 在大碗裡，加入 1/3 份糯米粉，在粉中間畫一個洞，逐漸倒入1/3份熱水，同一時間，用一雙長筷子混合粉水成糰，然後稍微將粉糰滾成球，切成幾塊，放入熱水煮沸直至浮起，取出備用
2. 在另一個大碗中，放入剩下的糯米粉，放入煮沸了的粉糰（1)，逐漸加入 2/3 份量的熱水，用長筷子混成糰，再揉成大球狀，切成 4 份，每份搓成直徑約 1.5cm 的長條，再切成 1.5cm的小塊，然後揉成小湯圓
3. 將蔥碎和冬菇碎加入已調味的鯪魚肉，用同一方向拌勻
4. 豬肉片加入少許生抽，糖，生粉，水和油拌勻，略醃
5. 燒熱鍋加油，將魚肉煎成一大塊魚餅，切成6 cm長條
6. 燒熱另一深鍋加油，爆香紅蔥片和薑片，加入豬肉片，冬菇片，蝦米略炒，再加津菜炒勻，加水煮至滾;加入魚條和白蘿蔔條，再煮10分鐘; 同時，用另一小鍋煮熱水，煮湯圓至浮起，再把湯圓轉入湯中煮沸 5分鐘 ，加鹽和胡椒粉調味; 灑上唐芹和芫荽
7. 將湯圓、湯料連湯盛入湯中，淋上少許生抽和麻油。趁熱享用！
提示：
1. 將熟麵糰混到主麵糰中，再加大熱水搓湯圓，可增加麵糰的柔軟度和彈性，所以湯圓加煙韌耐嚼又軟糯，冷了也不變硬
2. 咸湯圓多不帶餡，建議不要揉太大顆，直徑在1.5cm內最佳
3. 糯米粉與大熱水比例 - 3 : 2
4. 食譜內湯底只放了傳統配料，你可隨意用清雞湯或豬肉清湯代水或加入適量大地魚粉增加濃味
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