Chestnut Pure Meat Dumplings
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. The zong leaves should be soaked for one day first and trimmed to remove the hard stems and broken leaves.
2. Then wash the rice dumplings, put them in a pot and add a little salt and oil, so that the rice dumplings will not break easily after cooking, and the cooked zongzi shells will not stick to the rice. Cook for ten minutes after the water is boiled.
3. Cooked zong leaves.
4. Soak the glutinous rice for about an hour, not too long or the taste of the rice will be broken and not tough enough.
5. The soaked glutinous rice is slightly aired.
6. Dried glutinous rice is mixed with light soy sauce and dark soy sauce. I usually soak the glutinous rice for about an hour. After mixing the light soy sauce and dark soy sauce, I put it on for two or three hours to let the rice taste. (The dark soy sauce is colored heavily, and the light soy sauce is fresh. This is according to my own taste. I put it at 3:1.) The meat should be marinated with cooking wine, dark soy sauce, light soy sauce, sugar, ginger, etc. for about a day .
7. Take a zong shell.
8. Pull in one end of the dumpling shell at 1/3.
9. Spread half the amount of glutinous rice.
10. Put chestnuts and soaked meat on it.
11. Spread the glutinous rice all over the dumpling shell.
12. The long end of the zong shell is turned up to cover the glutinous rice.
13. Pinch the excess zong shells with your hands.
14. Tie the dumplings tightly with cotton thread.
15. After a little reshaping, one zongzi will be wrapped~~
16. Put the pressure cooker into the pressure cooker, our house is the kind that will choke. The dumplings are about 2/3 full. The cold water fills the pot without the dumplings. Close the lid. After choking, turn to medium and low heat for about half an hour. Turn off the heat for ten minutes. Just let the air out.
17. Cut it out~~~
