mochi dumplings with salty, meaty filling. something my grandma makes
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Units: US | Metric
- 16 ounces of sticky-rice flour (3 elephant brand)
- 2 cups water
- 3 tablespoons oil
- banana leaf, cut into about 3-inch x 9-inch pieces, cleaned with hot water and dried, can be stored in the freeze
- 2/3 cup shrimp, cooked
- 2/3 cup pork, cooked and cubed
- 2/3 cup jicama, diced
- 2/3 cup shiitake mushroom, rehydrated and diced
- 1/3 cup chives
- 3 teaspoons chicken bouillon
- 1stir fry the shrimp, pork, jicama, shitake mushrooms, chives, and chicken bouillon together until it is cooked and tastes good to you. or feel free to make your own filling of whatever ingredients you like.
- 2mix flour and water till it comes together like firm playdough. it may not stay together fully when kneaded. use as much water as necessary, it make take more or less than two cups.
- 3separate into balls a little larger than a golf ball. i made about 18 in one batch.
- 4press each ball into a bowl and fill with 2-3 big teaspoons of filling.
- 5using pressure to keep the filling in, close up the ball and compress it to make sure it's compact and sealed.
- 6take a banana leave and coat 6" of the 9" with oil.
- 7coat each ball in oil.
- 8roll the ball up in the oil covered leaf, oil side first.
- 9fold the bottom in, making three folds, and starting with the edge first.
- 10place in a steamer with boiling water.
- 11steam for 20 minutes on boiling water till tops are puffy and wrinkly.
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Nutritional Facts for Cha Guo
Serving Size: 1 (1087 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 116.9
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 6.6 mg
- Total Carbohydrate 20.4 g
- Dietary Fiber 1.0 g
- Sugars 0.4 g
- Protein 2.7 g
The following items or measurements are not included: