Hakka "Ai Cao" dumpling 客家艾草粿
veronteo kitchen
veronteo kitchen
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Ingredients

  • 500 g turnip
  • 5 g black fungus (soaked, cut into trips)
  • 15 g dried shrimps
  • 1 shallot
  • 80 g minced pork
  • 1/2 cm length)
  • 1/2 tsp salt
  • 1/2 tsp oyster sauce
  • 1/2 tsp sugar
  • pepper
  • 2 tablespoon of oil
  • 20 pcs of dough 25 g each)
  • 50 g fresh ai cao (mugwort)
  • 50 g rice flour
  • 200 g glutinous rice flour
  • 1 tbsp oil
  • 1/2 tbsp fine sugar

Instructions

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