A traditional Asian flavor, it's for celebrating The Dragon Boat Festival which is showing up next Monday! ♫*♥*♫• *most families will make zongzi and enjoy all celebrations with loved ones.There are many kinds of Rice Dumplings, they are on the basis of local history! Some ingredients are necessary, and indeed to be prepared, but it is ok to add extra fillings that you like.Zongzi is very delicious... yep, but not easy to make, the recipe looked quite complicated, but once you try, I believe that you would love it. ◕◡◕

I wanted to make a simple yet hearty soup with suiton (wheat dumplings) for the cold-weather, using just a few ingredients that the children would love.From Step 7 on, make sure the soup doesn't come to a boil by heating over low.In Step 8, the photo features dropping in the dough with one spoon because I was holding the camera in the other hand, but it's easier to do if you use two spoons. For 4 servings. Recipe by caramel-cookie

You can wrap a whole meal in these leaves and reheat for later. It's delicious too! You can find banana leaves at your local asian grocery store. Extra leaves can be frozen in a ziplock bag for up to 6 months. Sticky rice is also marketed as "glutinous rice". If for some reason you can't get your hands on thai sticky rice (I couldn't) you can use any short grain high starch rice. I used risotto.

I am a fan of Issei crab-flavored processed fish sticks, and I often use them. My family loves rice dumplings, so I combined the two. My family loves these! I really recommend this.Add enough tofu to the rice dumplings so that they become soft like your earlobes. You can use green onions, aonori seaweed, or green peas in place of the shiso leaves, if you wish. You can add either processed cheese or melting cheese. These also taste great if you cover them with the sauce while warm. They stay soft even the next day. Recipe by Renbasu

I was very doubtful when I made these the first time, but I was amazed at how easy they were to eat. I made them as a snack for myself, but my kids and even my husband, who doesn't like rice bran, eats them. The natto and the rice bran cancel out each other's strong odor, and the dumplings are tasty.You can eat these with your hands, but you can bake them in aluminium cups to make them easier to eat. Adjust the amount of curry powder to taste. You can omit the chikuwa and cheese if you like. But I recommend including them the first time you make these. Feel free to vary the ingredients. Recipe by miyuki12

I was thinking that it's a bother to haul out the steamer to steam shumai dumplings, so I thought of cooking in the rice cooker instead. I also thought that sweet rice shumai dumplings can't be the main carbohydrate on their own... so I tried making the rice for the meal with the dumplings, and it succeeded. We use this "two birds with one stone" recipe all the time now.You can use Chinese cabbage, regular cabbage or komatsuna greens, but Chinese cabbage is very watery so you may need to adjust the amount of water added to the cooker. Regular rice may not work, since the lettuce and shumai dumplings will become immersed in water. (I haven't tried it out though.)Try different variations of the rice and shumai dumplings and adjust the amounts of your ingredients to taste. For 2 rice cooker cups' worth of rice and 7 shumai (siumai) dumplings. Recipe by Masapandayan

I saw a comedian making dango on TV and got some hints from that and made this recipe.I thought that maybe my 2-year-old and 10-month-old year old daughter could help me making this while having fun so I put the rice in a plastic bag. This made it much easier to make the dango than grinding the rice in a mortar. By putting the rice in a plastic bag, I was able to play with my child while making the dango. My daughter helped me a little bit too.Mash the rice until they lose shape. You can also enjoy this dango coated in kinako powder or with azuki bean paste instead of mitarashi sauce. Recipe by Seireiyukimaru

I came up with this recipe for my family with wheat allergies.The dough for the wrappers will be a bit sticky, so be liberal with dusting your workspace.The wrappers tear easily since they're made with rice flour. While wrapping, take care not to stretch the dough.You can also knead the dough in a bread machine. Recipe by Tatatatakachin!

Our family finance minister, my mother-in-law, was away on a trip. My father-in-law wanted kiritanpo, so I rose to the challenge and made them myself.Salt water is used to make the rice more glutinous.When cooking these in a frying pan, make sure to have space between the dumplings so that they don't stick to each other.Damako (the round dumplings) are easier to make, but kiritanpo (the long thin dumplings) absorb more flavor and are tastier. (According to my dear husband.) For 3 to 4 servings. Recipe by Momopanda

I learned this dish in a cooking class about 20 years ago. I have been making it at home since then and I changed it several times to suit our tastes. It's easy to make kiritanpo.Kiritanpo won't fall apart easily if you form the rice dough around disposable chopsticks.It's fun to make kiritanpo with your child, mashing the rice, forming it around chopsticks, etc.You can also roll the rice dough into balls. Children like the ones that you flatten and cut into shapes. Recipe by SYNDY

【南瓜西米露汤圆 | Pumpkin and Sago Dumplings or ”Glutinous Rice Balls” 】自制汤圆，冬至节必吃的传统甜品，味道糯唧唧，香甜Q弹，吃了很有饱腹感。Homemade and Sticky glutinous rice balls, a traditional dessert that must be eaten during the Winter Solstice. It tastes glutinous and sweet, and it feels full after eating. 欢迎观看我们的视频以更好了解南瓜西米露汤圆烹制作方式。 Welcome to watch our video to know better about the method of making Pumpkin and Sago Dumplings..Click Here>> https://youtu.be/BofrMilbGJY...我们是【懒人一锅】欢迎来到我们的频道。我们的频道主要提供简单美味的食谱，适合各个年龄层做为参考。我们的频道将为初学者和现代工作者提供一个简单方便的烹饪方式。欢迎來關注我们以获得更多食谱和咨询 😉 Welcome to our channel "Lazy Pot Kitchen". Our channel focuses on simple and delicious recipes for all ages. Our channel will always provide a simple and convenient way for beginners and modern workers to cook. Please visit and follow our website for more recipes and information 😉.Click Here>> https://youtube.com/channel/UCBf2Y4ulZzY40PKNrcGZ9Pg

About 15% of Taiwan’s population is the Hakka or Ker Jia people and they are known to have a solid and unified community with many wonderful and distinctive culture. One of the famous hakka food known is Ban Tiao which is Flat Rice Sheet cut up into strips. Ton Ban Tiao is the soup version of this flat rice strips. In this video, I will show you how Ton Bao Tiao is made. Since it is made of flat rice noodle, it is also gluten free.https://youtu.be/_tv883gHdpU