Chinese cuisine

Easy

Leaf-Wrapped Rice Dumplines | Ye Er Ba

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Ye’er Ba is one of the very famous traditional snacks in Sichuan, originating from popular areas such as western and southern Sichuan, and Guizhou. Because it is wrapped in citrus leaves (zong leaf, banana leaf, corn leaf), it is named Ye’er Ba. It is named Ye’er Ba also because its appearance is white, round, and looks like a piglet. The rice balls are wrapped with leaves to prevent sticking, and it is infused with the fragrance of the leaves. The taste is mellow and delicious.

Recipe

PRE TIME: 20 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr

8 SERVING

Ingredients:

For the dough
3 cup Sweet Rice Flour
1 cup Rice Flour
1 1/2 cup Water
For the filling
1/4 cup Cooking Oil
1 lb. Ground Pork
1 tbsp. Shaoxing Wine
1/2 tbsp. Light Soy Sauce
1 cup Yibin Preserved Mustard Greens
2 tbsp. Green Onion, Chopped
1 tsp. Sesame Oil
Assemble
4 Sheets Fresh Banana Leaf

Directions:

Prepare rice dough: in a large bowl, add sweet rice flour and sticky rice flour. Gradually add water to the flour and mix with a spatula until no liquid can be seen.

Knead by hand into a soft dough (but not sticky).

Prepare the filling: Pour oil into a hot skillet. add pork and stir-fry until loosen and turns pale. Add Shaoxing cooking wine, soy sauce, Yibin sprouts, and stir-fry until fragrant. Then, add onion, and sesame oil, and stir well. Transfer to a bowl, cover with plastic wrap, and put in the refrigerator.

Clean the fresh banana leaves and cut them with scissors into the same size rectangular pieces, about 4x8-in each.

Assemble: Create balls (1.4 oz/40 g each) from the rice dough. Shape them into a bowl shape with your hands. Place a spoonful of the filling in the middle. Pinch with fingers to seal completely. Then gently roll it into an oval shape, and wrap it with the shiny side of a leaf.

When the water is boiling over high heat, put them in the steamer. Cover and cook for 8 minutes.

Enjoy!