Barbecued Pork Dumplings

Name: Barbecued Pork Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Glutinous rice; Some Reed leaf; Some Cotton thread; Some meat; Some salt; Some Cooking Wine; Some pepper; Some Soy sauce; Some Barbecued Pork Sauce; Some Sugar; Some Oyster sauce

by Liaonan Crab

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The Dragon Boat Festival is here, and after doing the math, the glutinous rice has already covered more than 20 kilograms. Just think about it and you will know how many rice dumplings you have! Hey, if you pack it all, you can make it in accordance with this festival. After the festival, the log can't be updated, so you should take the time to get it as soon as possible.
This year, almost all meat dumplings are packed, and they are mainly fresh meat. There are also many flavors. The pork ribs sauce was used to marinate the meat a few days ago, and then the barbecued pork sauce was used to marinate the meat. The shacha sauce was used in the past two days, and all of them were delicious.
The food we eat at home is also more casual, and the most important thing is to suit our taste. This is entirely my own practice and is for reference only.
I was busy washing and cooking every day, and I was often robbed of it after being out of the pot. It felt good.
There are two ways to wrap salted pork dumplings. One is to mix the meat with the rice and add some salt and soy sauce to the rice. This method is suitable for wrapping sausage and bacon. The finished salt is delicious and you want to eat it. . One is to make meat into fillings instead of mixing with rice, but to fill the marinated meat in the rice. This method is suitable for wrapping fresh meat dumplings. The rice can be filled without salt, as long as the filling The bag tastes equally good evenly, and the bag is easier to handle.
I will sort out the char siu pork first, because only this one took the finished picture. Hey!"

Barbecued Pork Dumplings

1. Soak the rice in advance, change the water in the middle, soak the rice for more than five hours.

2. The leaves of the reeds that I bought home were cleaned piece by piece.

3. Boil a pot of water, put the leaves in and boil for two minutes, remove the water and trim both ends.

4. Cut the meat into centimeters, add seasonings and mix well. The filling should be slightly salty.

5. I started to pack. The picture was not taken all at once. This is the packing method I found out by myself. The more I pack it, the easier it will be. This method is almost always used this year. Take two leaves. If the width of the leaf is wide enough, one is fine. Fold it from the middle part and fold it in the same way as the funnel. But don't fold it into a funnel, but shoot it into a long shape, as shown in the picture.

6. Take a look at the back part and fold it as much as possible, otherwise it will leak rice.

7. Put a part of the rice first, and put the meat on it.

8. Cover with rice.

9. Pinch the rice compactly in your hand.

10. For plastic surgery, move the reed leaves and rice to the palm of your hand.

11. Cover the upper part of the leaf and hold it in your hand.

12. Pinch the two corners of the upper part to shape it like this

13. The tail of the leaf can be wound up, and the thumb is just pinched in the middle part, which is the part where the thread will be entangled.

14. Look at the bottom, there are also two corners.

15. Look at the upper part, there are also two corners.

16. Wrap the rice dumplings with cotton thread. Use an electric pressure cooker to cook, place the rice dumplings and compact them, cover them with beans, and let them fall naturally after the program ends.