Hakka Savoury Rice Dumplings Soup

客家咸湯圓

Published: February 3, 2020

It’s been quite a while not posting any recipe. It should have been another usual Chinese New Year holiday and most Chinese families had already prepared for it, food, decoration, flight or train tickets. As far as all known, all those were blown away in one day. Anyway, I canceled my train ticket home and decided to stay with my pal for the holiday, mostly at home, cooking, reading, writing. Although we always wish others healthy and happy, we all know in reality, happiness and healthiness won’t be with us all the time, not with everybody. I feel for those who are suffering and pray for those fading lives. Every time a loved one left me, I was in sorrow for quite a long time and this feeling wouldn’t fade away easily.

I am a half Hakka and we cook Hakka food mostly in Chinese New Year holiday. Rice dumplings are usually sweet but my parents like to make savoury rice doumplings soup for CNY holiday breakfast, with some leftover, such deboned chicken or char-siu. Rice dumplings you commonly see are with sweet fillings, sesame, peanut or red beans. But in this recipe, it would be small rice balls in soup, without filling. There are three Cantonese essentials in the soup, Cantonese sausage, dry shiitake mushroom and dry mini shrimp. Besides, pork or chicken would add better taste. My family would add lots of vegetable, winter vegetable. Chinese radish and cabbage would do. It’s an easy soup for meal. Usually when dad is doing the chopping or marinating, mum and I would make the rice dumplings.

Ingredients – for 2 serving
 Chicken breast, 150g, or pork, or char-siu
 Dried shiitake mushroom, 2, medium size
 Dried mini shrimps, 2tbsp
 Cantonese sausage, 1
 Chinese white radish, 300g
 Carrot, 100g
 Chinese cabbage, 3 big leaves
 Green peas, half cup
 Chicken stock, 500ml. I made a big pot of chicken stock for different dishes but you could just use boxed one, or just water;
 Fried shallot, optional
 Glutinous rice flour, 100g (for 2 serving)
 Warm water, 90ml
 Salt, sugar, cornstarch, light soy sauce

How to do –
1. Some quick preparation. Chicken breast sliced or cut to cubes, marinated with 1tsp of light soysauce, 1tsp of cornstarch, 1/2tsp of sugar, and a nip of salt; Cantonese sausage sliced; I soaked the dried mushroom overnight so that they are tender enough to slice; carrot sliced, radish and cabbage cut to chopsticks;

2. While you are doing the cutting, others could prepare the rice dumplings. About 50g of glutinous rice flour for one serving. In a mixing bowl, put in the flour, a nip of salt and sugar, then gradually pour in about 90ml of warm water, mix well till lumps, then knead to a non-sticky dough; cut the dough into small portions then roll them into small balls, in about thumbnail size;

3. You could use a wok or a soup pot to cook. Heat some oil on hot wok, stir fry the mini shrimps till fragrant, then mushroom also, move them aside; chicken in, also stir-fry till golden; add in the radish and carrot, mix well; chicken stock in, lid on, bring to boil in high heat; cabbage in, lid on, cook for a few more minute till all vegetable turn tender;

4. Put the rice dumplings in the boiling soup, lid on and cook for about 2 minutes till colour changes;

5. Add the sausage slices and peas in, cook in high heat for a few more seconds. It’s even nicer to serve with a pinch of fried shallot, if you have, this is what traditional Hakka would do.

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Hakka Savoury Rice Dumplings Soup

客家咸湯圓

Preparation time: 30mins
Serving: 2

Ingredients

Chicken breast 150g (or pork, or char-siu)

Dried shiitake mushroom 2 (medium size)

Dried mini shrimps 2tbsp

Cantonese pork sausage 1

Chinese white radish 300g (Daikon)

Carrot 100g

Chinese cabbage 3leaves (Napa cabbage)

Green peas 1/2cup

Chicken stock 500ml (I made a big pot of chicken stock for different dishes but you could just use boxed one, or just water)

Fried shallot 2tbsp (optional)

Glutinous rice flour 100g

Warm water 90ml

Salt 1tsp

Sugar 1tsp

Cornstarch 1tsp

Light soy sauce 1tsp

Instructions

1.Some quick preparation. Chicken breast sliced or cut to cubes, marinated with 1tsp of light soysauce, 1tsp of cornstarch, 1/2tsp of sugar, and a nip of salt; Cantonese sausage sliced; I soaked the dried mushroom overnight so that they are tender enough to slice; carrot sliced, radish and cabbage cut to chopsticks;

2.While you are doing the cutting, others could prepare the rice dumplings. About 50g of glutinous rice flour for one serving. In a mixing bowl, put in the flour, a nip of salt and sugar, then gradually pour in about 90ml of warm water, mix well till lumps, then knead to a non-sticky dough; cut the dough into small portions then roll them into small balls, in about thumbnail size;

3.You could use a wok or a soup pot to cook. Heat some oil on hot wok, stir fry the mini shrimps till fragrant, then mushroom also, move them aside; chicken in, also stir-fry till golden; add in the radish and carrot, mix well; chicken stock in, lid on, bring to boil in high heat; cabbage in, lid on, cook for a few more minute till all vegetable turn tender;

4.Put the rice dumplings in the boiling soup, lid on and cook for about 2 minutes till colour changes;

5.Add the sausage slices and peas in, cook in high heat for a few more seconds. It’s even nicer to serve with a pinch of fried shallot, if you have, this is what traditional Hakka would do.

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