Ningbo Specialty Snack---Ash Water Dumplings
This is a traditional rural snack that evokes emotional resonance among Ningbo locals. Made from early rice mixed with ash water and brown sugar into small dumplings, it offers a cool, smooth, and non-sticky texture with a fragrance reminiscent of straw and earth. This taste often brings back childhood memories when only the rough yet dexterous hands of one’s grandmother could craft such 'ultimate flavor.' The taste is forever etched in memory, and every time you enjoy ash water dumplings, you remember the busy figure of Grandma in the kitchen.
Ingredients
Steps
1. Mix water, alkali water, rock sugar, and brown sugar. Heat to a boil, then simmer until the sugar dissolves into liquid.
2. Gradually add Jingmi flour in batches, stirring quickly while on low heat to fully blend until no lumps remain. (Don’t add the flour all at once, or it will become excessively sticky—trust me, don’t ask how I know😂😂).
3. Roll the mixture into small 25g round pellets. (If it’s a little sticky, you can use cooking oil on your hands to prevent sticking, though following the above steps should largely avoid stickiness). Steam for 20 minutes.
4. Open the lid after 20 minutes to let the steam dissipate. It can be eaten hot on the spot too.
5. Once cooled, refrigerate for an even better taste.