# 早餐别吃包子了，2块钱饺子皮加一碗米饭，10分钟搞定，太香了！

Source: https://www.youtube.com/watch?v=cy3K-WF8Jx0
Recap page: https://rapidrecap.app/video/cy3K-WF8Jx0
Generated: 2026-03-11T21:35:16.577+00:00

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## Quick Overview

The video demonstrates how to make savory rice rolls (米饭卷) using leftover cooked rice and pre-made dumpling wrappers, which are steamed, filled with a seasoned mixture of minced pork, carrots, shiitake mushrooms, red onion, and corn, and then pan-fried until golden brown, resulting in a crispy exterior and flavorful filling.

**Key Points:**
- The recipe utilizes pre-made dumpling wrappers (饺子皮) and cooked rice to create savory rice rolls, which can be prepared ahead of time and frozen for up to a month.
- The filling preparation involves sautéing minced pork until browned, then adding aromatics like white parts of scallions, followed by seasonings: yellow bean paste, oyster sauce, pepper powder, and soy sauce.
- Diced vegetables—carrots, shiitake mushrooms, and red onion—are prepared separately and then stir-fried with the seasoned meat mixture for about three minutes until cooked.
- Cooked rice and corn kernels are added to the cooked filling mixture, mixed well, and finally, the green parts of the scallions are incorporated before turning off the heat.
- Dumpling wrappers are stacked 7 to 8 sheets high, brushed with cooking oil between each layer, pressed flat, and then rolled out to be about double their original size.
- The stacked, oiled wrappers are steamed over boiling water for eight minutes on high heat, then immediately separated while hot, as they stick together when cool.
- The filling is wrapped in the thin, steamed wrapper, sealed with a dab of water, and then pan-fried on low heat for about two minutes per side until both sides are golden brown and crispy.

![Screenshot at 00:00: The initial setup shows a stack of thin, round dumpling wrappers arranged in a circle on a black plate, ready to be used as the exterior for the rice rolls.](https://ss.rapidrecap.app/screens/cy3K-WF8Jx0/00-00-00.jpg)

**Context:** The video is a cooking tutorial presented by '小颖美食' (Xiao Ying's Delicacies) demonstrating a creative and quick recipe for making savory rice rolls (米饭卷) using readily available ingredients, specifically leveraging leftover rice and store-bought dumpling wrappers as the base wrapper instead of traditional flour dough. The process focuses on creating a flavorful, mixed filling and assembling it into a roll that is then pan-fried for texture.

## Detailed Analysis

This cooking tutorial details the creation of savory rice rolls using dumpling wrappers and cooked rice. The process begins with preparing the filling ingredients: dicing half a carrot, a suitable amount of shiitake mushrooms, and half a red onion into small pieces. The aromatics (scallion whites) are also chopped. The cooking starts by stir-frying half a jin (approx. 250g) of minced pork in hot oil until it changes color, then adding the scallion whites. Seasonings are added sequentially: one spoonful each of yellow bean paste and oyster sauce, an appropriate amount of pepper powder, and one large spoonful of soy sauce, stirring until fragrant. Next, the diced vegetables (carrots, mushrooms, red onion) are added and stir-fried for about three minutes until tender. Finally, cooked rice and corn kernels are mixed in, followed by the green parts of the scallions, and the heat is turned off. For the wrapper, 7 to 8 dumpling wrappers are stacked, brushed with cooking oil between each layer, lightly pressed flat, and then rolled out with a rolling pin to about double their original size. This stack is then steamed over boiling water for eight minutes. Crucially, the steamed stack must be separated immediately while hot, as the layers stick when cool. A portion of the filling is placed on one wrapper, and it is rolled up like a spring roll, sealing the edge with water. These rolls are then pan-fried over low heat for about two minutes on each side until both sides are golden brown and crispy, resulting in a dish with a very crispy exterior and fragrant, nutritious filling.

### Filling Preparation

- Mince pork cooked until browned
- Add scallion whites, yellow bean paste, oyster sauce, pepper powder, and soy sauce
- Stir-fry diced carrots, shiitake mushrooms, and red onion for 3 minutes
- Mix in cooked rice and corn, finish with chopped scallion greens

### Wrapper Preparation

- Stack 7-8 dumpling wrappers, brushing oil between each
- Press flat by hand
- Roll out to double the original size
- Steam the stack over boiling water for 8 minutes

### Assembly and Cooking

- Separate steamed wrappers immediately while hot
- Place filling on wrapper, roll like a spring roll, and seal edge with water
- Pan-fry rolls on low heat for 2 minutes per side until golden brown on both sides

### Final Outcome and Storage

- The final product is a crispy rice roll with a flavorful filling; excess rolls can be frozen for up to one month for quick future breakfasts

![Screenshot at 00:00: The initial setup shows a stack of thin, round dumpling wrappers arranged in a circle on a black plate, ready to be used as the exterior for the rice rolls.](https://ss.rapidrecap.app/screens/cy3K-WF8Jx0/00-00-00.jpg)
![Screenshot at 00:10: The process of preparing the vegetable components shows a carrot being sliced into thick pieces, then julienned, and finally diced into small cubes.](https://ss.rapidrecap.app/screens/cy3K-WF8Jx0/00-00-10.jpg)
![Screenshot at 00:50: Ground pork is added to a bowl, and later shown being stir-fried in a pan until it changes color and renders fat.](https://ss.rapidrecap.app/screens/cy3K-WF8Jx0/00-00-50.jpg)
![Screenshot at 02:24: The individual steamed wrappers are carefully separated while still hot, demonstrating their thin, slightly translucent quality after steaming.](https://ss.rapidrecap.app/screens/cy3K-WF8Jx0/00-02-24.jpg)