glutinous rice flour
Dry powder (for rolling finished product)
How to make hand-rolled glutinous rice dumplings
I use this mizutaki glutinous rice flour, which is usually available in the market.
Add boiling water to the water mushroom glutinous rice flour and stir quickly with chopsticks.
Use your hands to squeeze and press firmly, being careful not to burn your hands.
Knead the dough into a smooth, soft and non-sticky dough.
Put the dough in a plastic bag to prevent it from cracking.
Take a small ball of dough and roll it long with your hands to form thin strips on a case board or silicone mat.
You can roll several at once.
Use a knife to cut it into small pieces.
They may stick together, that’s okay, just pull them apart as you roll them.
Start by rolling them one at a time, two at a time, three at a time, just be sure to place them in the palm of your hand a little apart, not together.
When you’re done rolling, there’s no way to make things by hand that aren’t that standard, and it’s normal for them to vary in size.
Put some dry powder in a clean, dry basin, and roll the small rounds in it to prevent them from sticking.
All rolled powder in a Ziploc bag and put it in the freezer, when you want to eat it, just take it out (without thawing), boil the water in the pot, cook until it all floats and then cook for about 15 seconds to eat.