Bean Paste Dumplings

Name: Bean Paste Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Round glutinous rice; 500g Red bean paste; Some Shimizu

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

When I think of zongzi, the first thing I think of is jujube and red bean paste filling. Because I have eaten these two stuffed rice dumplings since I was a child, and they are deeply rooted. Even if there are more fillings later, sweet or salty, it is still difficult to replace these two in my heart. Although I am not too fond of eating zongzi, especially red dates, it will inevitably make two pointed dates when they are gobbled up. The nucleus pierced the cheek.
This year I am also diligent. Although I am not good at making zongzi, I have watched a few videos on the Internet and practiced it several times. I can also make a decent zongzi! The technique is not yet skilled, and the size of the zongzi is also different, but after all I have taken the first step, and I am still very happy~~"

Ingredients

Bean Paste Dumplings

1. Wash the round-grain glutinous rice twice, soak it thoroughly in cold water before using it; I use the ready-made red bean paste, and you can also stir-fry it by yourself, as long as it’s not too tired; clean the dried zong leaves twice and soak them in cold water for about 3 hours before the leaves Soft and flexible; scissors, small rope and pressure cooker are also ready;

2. Take two leaves, stagger the head and tail, and cut off the hard stems on the head and the tip of the tail;

3. The two sides form a funnel toward the middle;

4. Take a look at the bottom, it is folded, so that the rice will not leak;

5. Scoop a spoonful of glutinous rice, then a spoonful of red bean paste;

6. Fill the empty space with glutinous rice and press it slightly with a spoon to make it more porcelain;

7. Pinch the wide part of the top with your thumb and index finger, and squeeze it inward slightly to form two small ears. The corner closest to you should form a sharp corner as much as possible;

8. Fold down the leaves, cover the rice, and stroke them into a triangle with your hands. Fold the extra leaves on both sides down to form a lid;

9. Fold the extra leaves to the left;

10. Seen from the top, it is an equilateral triangle, and it is very flat;

11. Take a small rope and wind it around the waist a few times, and at the same time, firmly tie the sealing part of the blade;

12. Each package of zongzi is placed in a pot filled with cold water, or directly in the inner pot of the pressure cooker; after all is completed, use the soup or beef tendon stall, about 1 hour, and take it out when it is warm. It can be eaten cold.

13. Bean paste dumplings, sweet and soft!

Tips:
1. If the glutinous rice is fully eaten thoroughly, the dumplings will be softer and glutinous; if you do not eat the glutinous rice bag, you can extend the cooking time and let the glutinous rice be soaked in water;
2. The dried zong leaves must be soaked thoroughly to be soft and elastic. The quality of zong leaves varies, and the types are different. Choose according to your preference;
3. Glutinous rice is not easy to digest. People with gastrointestinal discomfort or high blood sugar eat less or don't eat it.