Cantonese Style Egg Yolk Meat Dumplings
by elmonte
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put the zongzi leaves in a pot and boil softly and wash. (I usually cook 2 times, cut a lemon and boil for 20 minutes, simmer overnight, change the water, cook again, simmer until the water is cold, the leaves are very soft.)
2. Cut off the head and tail for later use. (It’s more tidy, you don’t need to cut it.)
3. I forgot to take a picture of the pork. Cut the sandwiched meat into pieces. Use the marinade to pinch evenly. Marinate for 1 night. Soak the mushrooms until soft and cut in half.
4. Heat the oil in a pan, fry the mushrooms until they are fragrant, add 1 tbsp light soy sauce and a little sugar to season and fry well.
5. Cut the sausage into small pieces. (Cantonese-style sausages dried in-house)
6. Wash the scallops.
7. Wash the dried shrimps.
8. Pickled salted eggs yourself, take the yolk and set aside.
9. Wash the peeled mung beans until the water is clear and drain the water.
10. Wash peanuts.
11. Wash glutinous rice, add peeled mung beans, peanuts, 4 teaspoons of salt and mix well. (You can taste it, it's slightly saltier than stir-fried dishes, because the saltiness will be precipitated when cooking.)
12. All fillings.
13. Two zongzi leaves are stacked on top of each other.
14. Fold into a funnel shape from the middle.
15. Add 2 tablespoons of mixed glutinous rice.
16. Arrange the filling and put the egg yolk in the center.
17. Cover with glutinous rice.
18. Take a piece of zongzi leaf and surround it to heighten it.
19. Fold the zong leaves on one side and cover with glutinous rice.
20. On the other side, the zong leaves were folded and pressed to cover the previous zong leaves, and the zongzi was erected, and the folds faced oneself.
21. Use your hands or chopsticks to flatten the top glutinous rice.
22. Fold the zong leaves with the upper opening towards you.
23. Just tie the rope.
24. Put it in an electric pressure cooker and fill it with water that has not been used for rice dumplings. The rice dumplings must not be exposed to the surface of the water, otherwise the exposed areas will be unripe.
25. I usually press a flat-bottomed dish on it to make sure that the rice dumplings do not come out of the water. The electric pressure cooker is set to boil for 50 minutes, and the pot can be boiled after the natural exhaust is completed.
26. This is cooked on a gas stove under cold water. After the water is boiled, turn to a small fire for 3 hours. (Please note that the zongzi should be soaked in water throughout the entire process, and should not be exposed. If there is less water, add boiling water. Never add cold water)
27. Cook well and let cool.
28. Peel it apart, the glutinous rice is very firm.
29. You can eat fragrant fillings with every bite, and the zongzi wrapped by yourself is really delicious.
