# 早餐别吃包子了，2块钱馄饨皮加一碗糯米，10分钟搞定，太香了！

Source: https://www.youtube.com/watch?v=W4c6ir4nEQ4
Recap page: https://rapidrecap.app/video/W4c6ir4nEQ4
Generated: 2026-02-28T21:33:42.764+00:00

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## Quick Overview

The video demonstrates how to quickly make savory glutinous rice potstickers (糯米锅贴) using wonton wrappers and pre-soaked glutinous rice mixed with diced sausage, carrots, shiitake mushrooms, and corn, which are cooked in a rice cooker and then pan-fried until crispy on the bottom.

**Key Points:**
- The recipe involves preparing a filling using glutinous rice soaked for two hours, mixed with diced Chinese sausage (腊肠), carrots, rehydrated shiitake mushrooms, and corn kernels.
- The filling is seasoned with soy sauce (two spoons of light soy sauce, half spoon of dark soy sauce), one spoon of oyster sauce, a small spoon of salt, a large spoon of sugar, and cooking oil, then mixed thoroughly.
- The filling is wrapped in wonton wrappers (馄饨皮) by placing a spoonful of filling in the center, moistening the edges with water, folding the sides in, and rolling it up like a log (02:04-02:15).
- The assembled glutinous rice rolls are pan-fried on a griddle with oil until the bottoms are set and slightly golden (2:40).
- After initial searing, 200ml of water is added, and the pan is covered to steam the rolls for about three minutes until the water evaporates and the wrappers become translucent (2:47-2:53).
- The final step involves uncovering the pan and frying for another two minutes to crisp up the bottoms further, then garnishing with black/white sesame seeds and chopped scallions before serving (3:03).
- The resulting snack is described as having soft, fragrant filling and crispy bottoms, making it a nutritious and quick breakfast option that can be prepared in advance and frozen for up to two months.

![Screenshot at 01:13: The pre-cooked, seasoned glutinous rice mixture, consisting of diced sausage, carrots, mushrooms, and corn, is being added to the rice cooker pot on top of the soaked glutinous rice.](https://ss.rapidrecap.app/screens/W4c6ir4nEQ4/00-01-13.jpg)

**Context:** This cooking tutorial, hosted by '小颖美食' (Xiao Ying Meishi), demonstrates a fast and convenient way to create savory glutinous rice pockets, often referred to as 'Nuomi Guo Tie' (Glutinous Rice Potstickers), suitable for a quick breakfast. The process relies on readily available ingredients like wonton wrappers and pre-soaked glutinous rice, combined with flavorful additions like sausage and vegetables, utilizing a rice cooker for the initial cooking stage.

## Detailed Analysis

The video guides viewers through making glutinous rice potstickers using wonton wrappers. The preparation begins by soaking glutinous rice for two hours (00:05). Separately, dried shiitake mushrooms are soaked in warm water to rehydrate (00:13). The vegetables and proteins are prepared next: half a carrot is diced into small cubes (00:19), and two Chinese sausages (腊肠) are sliced thinly and then diced (00:33). The rehydrated mushrooms are also diced (00:55). These diced ingredients (carrots, sausage, mushrooms) are combined with corn kernels and the soaked glutinous rice (which is rinsed after soaking) in a rice cooker pot (1:09-1:15). The mixture is seasoned with two spoons of light soy sauce, half a spoon of dark soy sauce, one spoon of oyster sauce, a small spoon of salt, a large spoon of sugar, and cooking oil, then mixed well (1:16-1:34). The seasoned rice mixture is cooked in the rice cooker with enough water to just cover the rice (1:35). Once cooked, the mixture is stirred with chopped scallions (1:51). To assemble, a wonton wrapper is laid flat, a tablespoon of the warm filling is placed in the center (2:04), the wrapper edges are moistened with water for sealing (2:07), and it is folded into a log shape, sealing the ends (2:09-2:15). These assembled rolls are then placed on a preheated, lightly oiled flat pan or griddle (2:26-2:30). They are cooked on the pancake setting for about two minutes until the bottoms set and slightly brown (2:33-2:40). Then, 200ml of water is added, the pan is covered, and the rolls are steamed for about three minutes until the water is absorbed and the wrappers become translucent (2:44-2:53). Finally, the lid is removed, and they are fried for another two minutes to make the bottom extra crispy (2:59). The finished potstickers are garnished with black and white sesame seeds and more chopped scallions (3:03) and are ready to serve. The creator notes that these can be made in batches, frozen, and reheated in minutes for a nutritious breakfast.

### Ingredient Preparation

- Soak glutinous rice for 2 hours
- Rehydrate dried shiitake mushrooms
- Dice carrots, Chinese sausage, and mushrooms
- Combine with corn kernels

### Filling Seasoning and Cooking

- Season with light/dark soy sauce, oyster sauce, salt, sugar, and oil
- Mix all ingredients and cook in a rice cooker with water just covering the rice
- Stir in chopped scallions after cooking

### Assembly and Frying

- Place filling on wonton wrapper, moisten edges with water, fold into a log shape
- Pan-fry on a lightly oiled griddle on the pancake setting for 2 minutes until bottoms are set/lightly golden

### Steaming and Finishing

- Add 200ml water, cover, and steam for about 3 minutes until wrappers are translucent
- Uncover and fry for an additional 2 minutes for a crispy bottom
- Garnish with sesame seeds and scallions

![Screenshot at 00:01: Wonton wrappers neatly stacked next to a bowl of uncooked glutinous rice, showing the main components for the dish's wrapper and base.](https://ss.rapidrecap.app/screens/W4c6ir4nEQ4/00-00-01.jpg)
![Screenshot at 00:14: Dried shiitake mushrooms being submerged in warm water to rehydrate for the filling.](https://ss.rapidrecap.app/screens/W4c6ir4nEQ4/00-00-14.jpg)
![Screenshot at 00:25: Carrots being diced into small, uniform cubes after being sliced into planks.](https://ss.rapidrecap.app/screens/W4c6ir4nEQ4/00-00-25.jpg)
![Screenshot at 01:15: The cooked, seasoned filling ingredients \(sausage, carrots, mushrooms, corn\) being added to the rice cooker pot over the soaked glutinous rice.](https://ss.rapidrecap.app/screens/W4c6ir4nEQ4/00-01-15.jpg)
![Screenshot at 02:14: The final step of folding the wonton wrapper around the filling into a log shape, sealed with water, ready for cooking.](https://ss.rapidrecap.app/screens/W4c6ir4nEQ4/00-02-14.jpg)