For the dumpling
2 cups cooked rice (300 g)
1 ½ cups grated mozzarella cheese (150 g)
1 egg (50 g)
½ cup (tea) wheat flour (60 g)
½ cup whole milk (125 g)
1 tablespoon baking powder (15 g)
Chopped chives
Chopped chives to taste
Chopped parsley to taste
For frying
1 bottle of Soya Soya Oil
To finish
Chopped chives to taste
Pepper jelly to taste
Cupcake: put all the ingredients in a bowl and mix well with the help of a spoon.
Frying: heat the Soya Soya Oil to 170°C in a pan. Using two spoons, shape the dumplings into quenelles and fry them until they are golden brown.
Finishing: serve the dumplings sprinkled with spring onions and with pepper jelly as a side dish.
Serving: Serve with chives and pepper jelly as a side dish.
Variation: for a different finish, after shaping the rice balls with spoons, coat them in Panko flour. Then fry them as normal.
