叶儿粑 (Ye'erba) - Sichuan Sticky Rice Dumplings
A traditional Sichuan snack with a glutinous rice wrapper filled with savory minced pork and pickled mustard greens, wrapped in pomelo leaves and steamed until soft and fragrant.
Ingredients
13 items- Glutinous rice flour 200 g
- Rice flour (non-glutinous) 50 g
- Warm water about 150 ml
- Ground pork 150 g
- Sichuan pickled mustard greens (ya cai) 50 g
- Ginger 10 g
- Green onions 2 stalks
- Light soy sauce 1 tbsp
- Dark soy sauce ½ tsp
- White pepper powder pinch
- Granulated sugar ½ tsp
- Cooking oil 2 tbsp
- Pomelo or banana leaves 12 pieces
Nutrition
Steps （8 steps）
Heat wok over medium heat, add 1 tbsp oil and minced ginger; stir-fry until fragrant (about 20 sec). Add ground pork and cook until white and some fat renders, about 3 minutes.
Add pickled mustard greens, light soy sauce, dark soy sauce, white pepper, and sugar. Stir-fry over medium heat for 2 minutes. Turn off heat, sprinkle green onions, mix well and transfer to a bowl to cool.
In a large bowl, combine glutinous rice flour and rice flour. Gradually add warm water while kneading by hand until a smooth, non-sticky dough forms (about 5 minutes). Cover with a damp cloth and rest 10 minutes.
Roll the dough into a long log and divide into 12 equal pieces (about 20 g each). Take one piece, roll into a ball, then press into a round wrapper with thick center and thin edges, about 8 cm in diameter.
Place one wrapper on your palm, add about 15 g of filling. Use your other hand to gather the edges upward, pinch tightly to seal, then gently shape into an oval.
Take one leaf and brush with a thin layer of oil. Place the dumpling in the center of the leaf, then fold the leaf to cover the bottom and sides, leaving the top slightly exposed.
Bring water in a steamer to a boil. Place the wrapped dumplings seam-side down on the steamer rack. Cover and steam over medium-high heat for 15 minutes, until the wrapper becomes translucent and tender.
Immediately uncover the steamer after turning off the heat and remove the dumplings. Serve hot for the best texture; if cooled, re-steam for 5 minutes to restore softness.
Tips
Add water slowly when kneading to avoid a too-soft dough. Always oil the leaves to prevent sticking. Do not oversteam, or the leaves will discolor and affect appearance. The filling can be replaced with sweet red bean paste if desired.
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