Name: Chestnut Egg Yolk Meat Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g Glutinous rice; A bundle Zongye; Some chestnut; Some Salted egg yolk; Some Pork belly; Some salt; Some Cooking Wine; Some Soy sauce; Some Sugar; Some pepper; Some Thirteen incense; Some Grated ginger

Chestnut Egg Yolk Meat Dumplings

by @That floweropen@

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

I'm obsessed with the dumplings. Today I wrapped the deluxe version ~ chestnut egg yolk meat dumplings. The Luotian chestnuts cooked and frozen in the refrigerator came in handy today. The package is really delicious! It’s just that I’m clumsy and I can’t make triangular rice dumplings or four-cornered rice dumplings. Anyway, I’ll use my own method to package them as long as they don’t leak rice when they are cooked. I have low demands on myself, so my skills have never been improved.
Novices try to buy wide and long zong leaves. Too narrow and too short. The level is limited and cannot be covered, for example, even! ! ! "

Chestnut Egg Yolk Meat Dumplings

1. Brush the fresh zong leaves, rinse and drain the glutinous rice, mix well with light soy sauce and salt.

2. Let the water in the pot open into the washed zong leaves and boil for a few minutes, remove and drain.

3. Stir the pork belly with salt, light soy sauce, dark soy sauce, cooking wine, pepper, ginger, sugar and a little bit of thirteen spices in advance, mix well in the refrigerator overnight (you can add it if you consume oil)

4. Two zong leaves are stacked together and rolled into a funnel shape.

5. Put in a little glutinous rice and poke a few times with chopsticks.

6. Put in the marinated chestnut pork belly and half an egg yolk (you can put one under the bag)

7. Fill with glutinous rice and press tightly.

8. Fold the zong leaves on both sides to the middle (pictured)

9. Fold the long zong leaves toward you, and wrap the sides tightly with your hands.

10. Wrap it tightly (My mom said that idols tied up robbers)

11. It’s like this when it’s packaged (a pound and a half of glutinous rice wraps 20)

12. The water must exceed the zongzi (may I say that I have added water in the middle)

13. I also stewed a bowl of white fungus and lotus seed soup (don’t waste natural gas)

14. The high heat turned to medium heat for more than an hour and then simmered for half an hour after turning off the heat (it feels better than cooking in a pressure cooker, the next time you use the pressure cooker, the cooking time must be shortened)