Ahaha, these photos are way overdue, but nevertheless, here they are. (Really, this was on the twenty-first of December or something... sweatdrop )
Dong Zhi = Dumplings galore! My grandmother likes to say "eat a dumpling and age a year" to all of us. So if we all eat ten of 'em we get ten years older?! xd
The first step, usually, is to prepare the the ginger tea, in which the dumplings are served in.
Boiling...
And then, that lovely amber shade comes out. The green leaf thing is a knotted screwpine leaf that imparts fragrance. And I just love to put lots of ginger! heart
The dough is essentially glutinous rice flour and water, and a few drops of food colouring, kneaded till it's stiff. I was going to make green and blues ones too, but grandma insisted red and white are the "classic" colours... -pouts-
Cooking the dumplings, the ones that float to the top are done and so are scooped out, immersed in iced water and then popped into the (cooled) ginger tea/ soup. This keeps their chewiness.
Dumplings!
Dong Zhi = Dumplings galore! My grandmother likes to say "eat a dumpling and age a year" to all of us. So if we all eat ten of 'em we get ten years older?! xd
The first step, usually, is to prepare the the ginger tea, in which the dumplings are served in.
Boiling...
And then, that lovely amber shade comes out. The green leaf thing is a knotted screwpine leaf that imparts fragrance. And I just love to put lots of ginger! heart
The dough is essentially glutinous rice flour and water, and a few drops of food colouring, kneaded till it's stiff. I was going to make green and blues ones too, but grandma insisted red and white are the "classic" colours... -pouts-
Cooking the dumplings, the ones that float to the top are done and so are scooped out, immersed in iced water and then popped into the (cooled) ginger tea/ soup. This keeps their chewiness.
Dumplings!
