11/28 - gelantinous rice balls (salty)

ingredients:

• napa cabbage (1 inch wide pieces)
  
• rice cake (sliced width-wise, then in half length-wise)
  
• chinese sausage (sliced)
  
• dried shrimp (handful soaked in hot water)
  
• gelatinous rice flour (sold in 1 lb bags)
• broth (today used turkey broth)
  

steps:

• heat up broth mixture
• boil a pot of water for the balls
  
• saute garlic (forgot to use this time), chinese sausage, and dried shrimp together in a pan with some oil
• pour meat mixture, fish cake, and napa cabbage into boiling broth and cook til cabbage is cooked
• mix water with gelatinous rice flour and form into 12g balls (10g if want them smaller like mom's)
• toss rice balls into pot of boiling water
• when cooked, balls will float to surface
• toss cooked balls into flavorful broth and serve
  

proportions:

• 1 cup water to 1/2 lb of flour
• dinner serving size of 2 people is about 3/4 lb of flour

tips:

• dough is perfect when it can be kneaded but breaks apart when you rip out a piece
• 12g balls is slightly bigger than mom's so 10g might be more like mom's
• adding garlic to saute with chinese sausage might give broth more flavor
• cutting fish cakes length-wise, then in half length-wise might be better size than only length-wise...seemed slightly big