Tea dumplings, also written as tea fruit (茶果), are the most common Hakka dumplings. The outer layer of glutinous rice flour is traditionally added with a few chopped tea leaves and filled with fillings. They can be sweet (such as bean paste, peanuts, sesame) or salty (such as broad beans, mung beans, pork, mushrooms) and steamed. Tea fruit, also known as tea dumplings, is a traditional snack in South China such as Guangdong, Hong Kong and Taiwan. There are Cantonese-style tea dumplings and Hakka tea dumplings.
Method of making radish tea fruit ① : First, wash the banana leaves, then boil a pot of water and add a little oil, blanch them with hot water, and set them aside for later use.
Method ② of making radish tea fruit: Radish itself has a lot of water, but the filling we make cannot be too wet. Because the skin will easily break when wrapped if it is too wet, we first add salt to the shredded radish.
Method 3 of making radish tea fruit: After marinating, squeeze out the moisture from the radish.
Method ④ for making Radish Tea Fruit: First, heat the pan, add a little bit of oil, stir-fry the minced meat, then add the sausage and bacon. When the cured meat is fried and fragrant, you can put it on a plate and set aside.
Method ⑤ for making radish tea fruit: Then I start to sauté the garlic. After a while, I can add the dried shrimps.
Method ⑥ for making radish tea fruit: After stirring, you can add shredded radish and then stir-fry them together.
Radish Tea Fruit Method ⑦: After finishing, you can start seasoning. For seasoning, we need sugar, salt, pepper, soy sauce and five-spice powder. I personally add more pepper because I like a little spiciness. Remember to try it after seasoning.
Method for making radish tea fruit ⑧: When the shredded radish starts to soften, you can add garlic greens and celery, stir-fry and the filling is ready.
Radish Tea Fruit Method 9: At this time, you can prepare a large plate and a small bowl, and then put all the ingredients into the large plate, which can help separate all the excess water.
Method ⑩ for making radish tea fruit: First, we put all the powder into this large plate, then we slowly add some hot water (⚠️hot water, not boiling water), and then slowly stir it. Repeat this action, keep adding water and stirring, until you see it begins to form a clumping mass, then you can slowly knead it.
Method ⑪ for making radish tea fruit: If you feel the dough is a little dry during kneading, you can add a little warm water and continue kneading. Keep kneading until it becomes a dough.
Method of making Radish Tea Fruit ⑫: First, we take a small portion of the dough, roll it into a ball, and press a small hole in the middle of the ball. Then slowly flatten it outwards, like it becomes a bowl shape. Try to flatten the skin as much as possible, otherwise it will become too thick after cooking.
Method ⑬ of making radish tea fruit: Knead the dough into a small bowl, put the filling in the middle, rotate it with the tiger's mouth, and press the filling down with the thumb of the other hand. I will try to put more because it tastes much better. Finally, we close the dough and place it on the banana leaf.
Radish Tea Fruit Method ⑭: If you are afraid that it will be too sticky, you can choose to brush a layer of oil on the banana leaves. It’s fine.
Method of making radish tea fruit ⑮: Start the timer when the water boils, then steam it on medium heat for 15-20 minutes. The surface of the steamed tea fruit may be sticky, so I usually let it cool down.
There are two ways to eat tea fruit. The first is to eat it directly.
But my favorite way to eat it is with soup, either clear or fish soup. It's really delicious when eaten together, I hope you like it too.
