Cantonese Assorted Salted Rice Dumplings

by Niu Ma Kitchen

4.7 (1)

Favorite

1

Difficulty

Hard

Time

24h

Serving

2

It’s another year that the scent of rice dumplings wafted. Oh, the house-keeping rice dumplings served to Auntie’s method of cooking rice dumplings first. The rice dumplings are cooked before they are cooked.

Ingredients

Cantonese Assorted Salted Rice Dumplings

1. Prepare and wash the zong leaves and tie strips, and soak and wash the zong rice one day in advance.

2. Prepare garlic, dried vegetables, peanuts, dried shrimps, fried mushrooms, and pork marinated in soy sauce a day earlier.

3. Add an appropriate amount of five-spice powder to the glutinous rice, mix well and set aside.

4. Heat up the pan and refuel.

5. Add the minced shrimp and dried vegetables until fragrant.

6. Add glutinous rice and stir-fry until delicious.

7. Add appropriate amount of fine salt.

8. Put the fried glutinous rice out and let cool for later use.

9. Take a piece of zongye and fold it as shown in the picture.

10. Add appropriate amount of glutinous rice and garlic.

11. Add peanuts, shiitake mushrooms and meat slices.

12. Add appropriate amount of glutinous rice.

13. Fold it so that the rice is not exposed, and tie it with tie leaves.

14. Divide the tied raw rice dumplings into groups of four or five.

15. Put it into the soup pot, add an appropriate amount of water, whichever is full of rice dumplings.

16. Boil in the soup pot for one and a half hours, drain and let cool for consumption after being out of the pot.

17. Cantonese-style assorted salted rice dumplings complete

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