Where is the specialty of falling into the water bag?

Luoshui Bao is a must-have snack during the winter solstice in Bobai County, Guangxi.

Bobai County in southeastern Guangxi is home to more than one million Hakka people and more than 600,000 Cantonese people. There are many local snacks. Luoshui dumplings are one of the local specialty snacks. It is a festival delicacy for local residents around the winter solstice. Northern dumplings, southern glutinous rice balls, and Luoshui dumplings can be said to be a kind of extra-large glutinous rice balls.

As for the origin of Luoshui Dumplings, there is no clear local explanation, because the main historical ethnic groups living in the area are Cantonese, Hakka, and Fujian. This snack has not been recorded in the local county annals of Bobai in the past dynasties. , it was indeed popular among the local ethnic groups at that time. The local people in Bobai mainly spoke Cantonese and Guinan dialect. In the local dialect, dog and dumpling have the same pronunciation, so Luoshui dumpling is also called Luoshui dog. In Hakka dialect, this kind of food is usually called For overboard bags, that's the difference in language.

Production process

A kind of local fine glutinous rice is used. After soaking, it is scooped up, drained and beaten into powder, and then made into dumplings. The most critical step is to use boiling water to boil the rice. Stir the glutinous rice flour, first use most of the flour to form lumps with water, add boiling water to cook (called a cooked weight), take out and knead with the flour until the glutinous rice flour is kneaded into a non-sticky glutinous rice ball, the whole process takes about fifteen minutes The fillings of Luoshui Bao are very particular. The fillings include lean meat, eggs, onions, garlic, chicken, fish, tofu, tofu skin, and bamboo shoots.

Before making the dumplings, the fillings must be carefully processed and minced, and each ingredient must have a certain proportion. The fillings must also be fried at a high temperature, usually until seven or eight. Just mature. The craft of making Luoshui Bao is also very particular. First, take a piece of dough, then roll it into a round shape, then use your thumbs to make a nest on the dough. Thin skin is more delicious, and then fill the nest with fillings. , then push the dough into the middle, squeeze out the excess dough, and a round dumpling is ready.