Alkaline Dumplings

Name: Alkaline Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Glutinous rice; 1 tbsp baking soda; Some Sugar; Some Zongye

by marieanne

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Zongzi not only has many shapes, but also has different varieties. Due to the different flavors in different parts of our country, there are mainly two kinds of sweet and salty. The sweetness includes white water rice dumpling, red bean rice dumpling, broad bean rice dumpling, date rice dumpling, rose rice dumpling, melon kernel rice dumpling, bean paste lard rice dumpling, date mud lard rice dumpling and so on. The salty taste includes: pork dumplings, ham dumplings, sausage dumplings, shrimp dumplings, diced meat dumplings, etc., but pork dumplings are more common. There are also southern style mixed rice dumplings, bean paste dumplings, and winter mushrooms; there is also a "shuangpin rice dumpling" with two flavors, one is sweet and the other is salty. These rice dumplings all have different flavors of the zongzi, making the zongzi family colorful.
Alkaline water dumplings are a type of rice dumplings. Named because of the alkaline water in the ingredients. The glutinous rice needs to be soaked in alkaline water overnight. The soaked glutinous rice is slightly yellow. Drain the water and wrap the rice dumplings.

Baking soda is "alkali". In the north, when making steamed buns with old noodles, they always use alkali. 1 catty of glutinous rice 5 grams of alkali is about half a tablespoon of a small spoon for soup. Dissolve the alkali with some warm water and soak it with glutinous rice overnight. The soaked glutinous rice is a bit yellow. Drain the water and wrap the rice dumplings.

Alkaline water is trona, and the main components are sodium carbonate and potassium carbonate. Appropriate alkali can make the powder absorb water when it is decomposed by heat, and achieve good viscoelasticity. Alkaline water also has the functions of antiseptic, neutralizing acidity and so on.

The characteristics of lye rice dumplings

The color is orange-yellow, crystal clear and translucent, the mouth is soft and waxy, the taste is sweet and has the fragrance of ruo leaves. In addition to eating with sugar, this rice dumpling can also be filled with fine ingredients such as lotus seeds, ham, sausage, and jujube paste to make varieties of various flavors. "

Ingredients

1000g Glutinous Rice
1 tbsp Baking Soda
Some Sugar
Some Zongye

Alkaline Dumplings

1. Prepare glutinous rice

2. Wash twice with clean water and decanter the water.

3. Re-add water to soak the glutinous rice for more than 3 cm, then add 1 tablespoon of baking soda (about 10 grams), stir evenly, and soak the glutinous rice overnight.

4. Drain the soaked glutinous rice and set aside

5. Brush the zong leaves with a small brush and boil in the water for 5 minutes, remove and set aside

6. Take two zong leaves and fold them together (do not stack them too neatly) and make a triangular funnel shape. Pay attention to the tip to be tightly closed to prevent the rice from leaking.

7. Use a spoon to scoop the glutinous rice into the funnel, wrap the glutinous rice with extra leaves, and tie it with a thread

8. Put in the electric pressure cooker

9. Add water to the rice dumplings,

10. Close the lid and press the trotters button (40 minutes) to start cooking the zongzi. When the time is up, you can cut off the power and continue to simmer for half an hour before removing the lid. After letting cool, peel off the zong leaves, dip in sugar, or eat directly

Tips:
The glutinous rice should be soaked for more than 10 hours in advance;
The water used to cook the zongzi must be lower than that of the zongzi;
Scoop a spoonful of glutinous rice into the zong leaves and poke them with chopsticks and press them a little bit, so that the wrapped zongzi will look better;
The cooked zongzi can't be eaten at a time, and can be stored in the freezer layer of the refrigerator, and heated in the steamer when eating.
If the dumplings are cooked in an ordinary pot, the time should be extended appropriately, about 4 hours.