# 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=_kkTpLIk3OE
Recap page: https://rapidrecap.app/video/_kkTpLIk3OE
Generated: 2026-01-14T18:06:28.231+00:00

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## Quick Overview

The video provides a tutorial for making savory glutinous rice potstickers (糯米锅贴) quickly using wonton wrappers, ready in about 10 minutes after preparation, resulting in crispy bottoms and soft, fragrant filling.

**Key Points:**
- The dish uses glutinous rice (糯米) soaked for about two hours as the base for the filling.
- The savory filling includes diced preserved sausage (腊肠), carrots, shiitake mushrooms (soaked and diced), and corn kernels.
- The filling 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 spoon of sugar, and cooking oil before being mixed with the soaked rice.
- The filling is wrapped in wonton wrappers (馄饨皮) by moistening the edges with water and folding them into a log shape, which can be frozen for up to two months.
- The potstickers are cooked on a flat-bottomed pan set to medium heat, pan-fried for about two minutes until the bottom sets and turns slightly yellow.
- After the initial frying, 200ml of water is added, the pan is covered, and the mixture is cooked until the water evaporates (about three minutes), making the bottoms crispy.
- The finished glutinous rice potstickers are garnished with black/white sesame seeds and chopped scallions before serving.

![Screenshot at 0:00: The initial setup shows pre-cut wonton wrappers stacked in a dark dish alongside a bowl of dry glutinous rice, indicating the core components for the recipe are being assembled.](https://ss.rapidrecap.app/screens/_kkTpLIk3OE/00-00-00.jpg)

**Context:** This video is a cooking tutorial presented by '小颖美食' (Xiao Ying Meishi) demonstrating how to prepare a quick and flavorful breakfast item: glutinous rice potstickers (糯米锅贴). The recipe creatively utilizes readily available wonton wrappers instead of traditional glutinous rice dough, significantly speeding up the preparation time.

## Detailed Analysis

The tutorial begins by preparing the main ingredients. First, glutinous rice (糯米) is washed and soaked in clean water for about two hours until the grains swell (0:04-0:12). Simultaneously, dried shiitake mushrooms are soaked in warm water to rehydrate (0:12-0:19). Next, half a carrot is diced into small cubes (0:19-0:28), and two preserved sausages (腊肠) are sliced thinly and then diced (0:31-0:41). The rehydrated mushrooms are also diced into small pieces (0:52-1:00). All diced ingredients (sausage, carrot, mushroom) and corn kernels are combined in the rice cooker pot along with the soaked, drained glutinous rice (1:12-1:16). Seasonings are added: two spoons of light soy sauce, half a spoon of dark soy sauce, one spoon of oyster sauce, a small spoon of salt, one spoon of sugar, and cooking oil (1:16-1:30). The ingredients are mixed well with chopsticks (1:31-1:34). Water is added until it just covers the rice (1:35-1:38). The mixture is cooked in the rice cooker using the 'cook' function (1:40-1:44). After cooking, it rests for five minutes. The prepared sticky rice filling is then portioned onto square wonton wrappers (2:03-2:08). The wrappers are moistened on the edges with water, folded around the filling into a log shape, ensuring the ends are sealed (2:08-2:15). These can be frozen for storage (2:19-2:23). To cook, a flat-bottomed pan is lightly oiled and heated gently (2:26-2:30). The potstickers are placed seam-side down and pan-fried for about two minutes until the bottom sets and lightly browns (2:35-2:43). Then, 200ml of water is added, the pan is covered, and the mixture steams for about three minutes until the water is absorbed and the wrapper becomes translucent (2:44-2:54). Finally, the lid is removed, and they are fried for two more minutes to crisp up the bottoms (2:58-3:02). The dish is finished with a sprinkle of black/white sesame seeds and chopped scallions for aroma and garnish (3:03-3:08). The finished product is described as soft and fragrant inside with crispy bottoms.

### Ingredient Preparation

- Glutinous rice soaked for 2 hours
- Dried shiitake mushrooms rehydrated and diced
- Carrot and preserved sausage diced into small pieces
- Corn kernels added to the mix

### Filling Assembly and Seasoning

- All diced ingredients mixed with soaked rice
- Seasoned with 2 spoons light soy sauce, 0.5 spoon dark soy sauce, 1 spoon oyster sauce, salt, sugar, and oil
- Water added to cover the rice mixture and cooked in a rice cooker

### Wrapping and Freezing

- Filling portioned onto wonton wrappers
- Edges moistened with water and folded into log shapes
- Can be frozen for up to two months for later use

### Cooking Process

- Wonton rolls are pan-fried on a lightly oiled, warm flat pan for 2 minutes until bottoms set and slightly golden
- 200ml water added, pan covered, and steamed for 3 minutes until water evaporates
- Lid removed, fried for 2 more minutes to crisp the bottom

### Finishing Touches

- Garnished with black/white sesame seeds and chopped scallions
- Resulting dish has soft, fragrant filling and crispy bottoms, suitable for a quick breakfast

![Screenshot at 0:00: Stack of square wonton wrappers ready to be filled.](https://ss.rapidrecap.app/screens/_kkTpLIk3OE/00-00-00.jpg)
![Screenshot at 0:05: Glutinous rice being poured into a patterned bowl and covered with water for soaking.](https://ss.rapidrecap.app/screens/_kkTpLIk3OE/00-00-05.jpg)
![Screenshot at 0:20: A carrot being sliced into thick rounds, then cut into small dice.](https://ss.rapidrecap.app/screens/_kkTpLIk3OE/00-00-20.jpg)
![Screenshot at 1:13: The filling ingredients \(sausage, carrot, mushroom, corn\) being added to the rice in the rice cooker pot.](https://ss.rapidrecap.app/screens/_kkTpLIk3OE/00-01-13.jpg)
![Screenshot at 2:41: A finished potsticker being held up, showing the golden-brown, crispy bottom crust.](https://ss.rapidrecap.app/screens/_kkTpLIk3OE/00-02-41.jpg)