chinese

Chaoshan Wumi Guo (Glutinous Rice Dumplings) and Ginger Sweet Potato & Dongjing Balls Sweet Soup

Name: Chaoshan Wumi Guo (Glutinous Rice Dumplings) and Ginger Sweet Potato & Dongjing Balls Sweet Soup
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 300 g Sweet potato starch; 100 ml Cold water; 500 ml Boiling water; 500 g Chives; 5 g Salt; 3 g Cooking oil; 2 tbsp Lard; 2 tbsp Chili sauce; 100 g Ginger sweet potato (Dioscorea polystachya); 70 g Dongjing balls (tapioca pearls); 20 g Rock sugar; 1 large Egg; 1000 ml Water

This recipe features two classic Chaoshan snacks: savory pan-fried dumplings made with sweet potato starch and chives, and a sweet, refreshing soup with ginger sweet potato, Dongjing balls (tapioca pearls), and egg. A perfect combination of textures and flavors.

1h 10m 4 servings马蹄厨房 Martin's Cuisine Source

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Nutrition· per serving · estimated

450

Calories

12g

Protein

80g

Carbs

20g

Fat

Scale recipe

4 servings

Original recipe

Ingredients13 items

Produce

🥬Chives500 g

🍠Ginger sweet potato (Dioscorea polystachya)100 g

Dairy

🥚Egg1 large

Pantry

🥔Sweet potato starch300 g

💧Cold water100 ml

♨️Boiling water500 ml

🌻Cooking oil3 g

🌶️Chili sauce2 tbsp

⚪Dongjing balls (tapioca pearls)70 g

🍬Rock sugar20 g

💧Water1000 ml

Spices

🧂Salt5 g

Other

🐷Lard2 tbsp

Instructions

1
For the Wumi Guo dough, combine 300g sweet potato starch with 100ml cold water in a bowl and mix until fully dissolved.
2
Gradually pour in 500ml boiling water while stirring quickly until the mixture forms a sticky, translucent paste.
3
Add more sweet potato starch (from the 300g total) as needed and knead the dough by hand until it forms a smooth, cohesive ball.
4
Wash and finely chop the chives for the filling.
5
Add 5g salt and 3g cooking oil to the chopped chives and mix well.
6
Take a small piece of the sweet potato starch dough, flatten it into a wrapper, fill with the chive mixture, and carefully pinch to seal, squeezing out any air to form a dumpling.
7
Place the formed dumplings in a steamer and steam until they become translucent (about 8-10 minutes).
0:10 timer
8
Heat 2 tbsp lard in a pan over medium heat.
9
Pan-fry the steamed dumplings until golden brown and crispy on both sides.
10
Serve the Wumi Guo with chili sauce for dipping.
11
For the sweet soup, peel the ginger sweet potato and slice it into thin pieces using a peeler or knife.
12
Bring 1000ml water to a boil in a pot.
13
Add 20g rock sugar to the boiling water and stir until dissolved.
14
Once the water is boiling again, gradually add 70g Dongjing balls while continuously stirring to prevent them from sticking together.
15
Cook until the Dongjing balls have a small white dot in the center, then turn off the heat, cover the pot, and let them sit for 15 minutes until they become completely transparent.
0:15 timer
16
Reheat the soup and add the sliced ginger sweet potato. Cook for about 3 minutes until the slices curl up and are tender.
0:03 timer
17
Whisk 1 large egg and slowly pour it into the simmering soup while stirring continuously to create delicate egg ribbons.
18
Serve the sweet soup warm.