Cantonese Style Meat Dumplings

Name: Cantonese Style Meat Dumplings
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 800g Glutinous rice; 300g Pork belly; 10g salt; 2 spoons Braised Soy Sauce; 2 spoons Oyster sauce; 3g Thirteen incense; 80g Zongye

by Heart moves

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Since I was a child, I have loved to eat zongzi. Mom, whether it’s the festival or not, she will make zongzi for us as long as she has time. The meat zongzi made by her is oily but not greasy. It is especially delicious when eaten hot. After marrying away, I discovered that besides fresh meat dumplings, there are also sweet dumplings. As a Cantonese, I can’t understand why the dumplings don’t contain meat. Can the dumplings without meat still be called zongzi? However, the protests were invalid. For several years in a row, they were alleviated by buying rice dumplings. The Jiaxing rice dumplings are not cheap. They cost four or five yuan each. The ones sold in the circle of friends are even more exaggerated. The cheapest ones are eight or nine yuan each. The Dragon Boat Festival is approaching. This year I decided to do it myself. For the first time, I packaged bacon dumplings. Although they were not very beautiful, none of the dumplings appeared to be caught or leaked. The family likes to eat them. The next day, we continued to pack our most common fresh meat dumplings in Guangdong. The meat was marinated in the morning, and the packs were started at noon. In the afternoon, the children came back from school and they were just ready to eat. In fact, making zongzi at home is not as difficult as we thought, as long as you learn how to make it and eat it at any time, it is very convenient, friends who like it, hurry up and try it!

Ingredients

Cantonese Style Meat Dumplings

1. First, soak the glutinous rice and zong leaves overnight.

2. Wash the pork belly and cut into large diced pork, add salt, thirteen incense, braised soy sauce, and oyster sauce, mix well, and marinate for more than two or three hours.

3. Put cold water on the zong leaves into a pot, boil for 5 minutes, pick up, and scrub one by one. Take two or three zong leaves on top of each other and cut off the hard roots.

Tips: The zong leaves must be boiled for a few minutes, first to make them soft, and second, to sterilize.

4. Pour the marinated diced meat and the sauce into the glutinous rice and mix well.

5. The preparatory work has been completed, and now we will start making rice dumplings. Take two zong leaves and fold them into a funnel shape from one half of the zong leaves.

6. Scoop in the diced glutinous rice and close the zong leaves on both sides.

7. Fold over the remaining part of the zongzi, and the shape of the zongzi will appear.

8. Tie up the rice dumplings with cotton thread, and then cut off the excess leaves.

Tip: Sticky rice will swell, so don't pack it too full, and don't tie it too tightly.

9. A cute mini zongzi is wrapped, it’s really not a hassle! Now we start cooking zongzi.

10. After all the dumplings are wrapped, they are packed into the electric pressure cooker one by one.

11. Pour clear water, you must have no rice dumplings! Then put a plate on it to hold it down to prevent the dumplings from rolling and breaking during the cooking process. Select the bean tendon button and press it again after the electric pressure cooker has cooled down. The time is about two hours.

Tips:
If you want the zongzi to be more delicious, pay attention to a very critical step. Pour the zongzi and the soup into a common soup pot and cook for another 20 minutes on high heat. The water in the zongzi can be drained, but not all. Boil dry and leave a quarter. Why don’t the rice dumplings cooked in the city have the smell of rice dumplings cooked in a big pot in the country? It is because we use an electric pressure cooker or pressure cooker to cook the zongzi, the water will not dry out, so the zongzi is less flavorful. If you want to know whether the zongzi is cooked, you can peel it off and have a look. The cooked zongzi and zong leaves will not stick to the glutinous rice, and the texture is very soft.