{"id":20321,"date":"2020-03-05T11:53:07","date_gmt":"2020-03-05T11:53:07","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/bean-paste-dumpling-in-soup\/"},"modified":"2020-03-05T11:53:07","modified_gmt":"2020-03-05T11:53:07","slug":"bean-paste-dumpling-in-soup","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/my\/bean-paste-dumpling-in-soup\/","title":{"rendered":"Bean Paste Dumpling in soup"},"content":{"rendered":"<p>  \tIngredients:<br \/>  \t500 grams (1.1 lb) glutinous rice flour<br \/>  \t250 grams (0.55 lb) red bean paste<br \/>  \tDirections:<br \/>  \t1. Make the red bean paste.<\/p>\n<p>  \t2. Use 150 g (10 tbsp) of boiling water to mix the flour. Roll into a long strip and divide into small pieces each about 10 g (1\/3 oz) in weight. Make the small piece into a rice bowl shape, put in some red bean paste and seal.<\/p>\n<p>  \t3. Put 2000g (4 cups) of water in the pot and bring to a boil. Put in the stuffed dumplings and stir them gently to prevent them from sticking to the bottom of the pot. Boil about 6 to 8 minutes till they become afloat. Take out and serve with some of the soup.<\/p>\n<p>  \tFeatures: The wrapping is thin and the filling is large.<br \/>  \tTaste: Fragrant and sweet.&nbsp;<\/p>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-2693290356\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Ingredients:<br \/>\n  \t500 grams (1.1 lb) glutinous rice flour<br \/>\n  \t250 grams (0.55 lb) red bean paste<br \/>\n  \tDirections:<br \/>\n  \t1. Make the red bean paste.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-20321","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":228,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts\/20321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/comments?post=20321"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts\/20321\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/media?parent=20321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/categories?post=20321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/tags?post=20321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}