Date Palm Dumplings

Name: Date Palm Dumplings
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Glutinous rice; 300g Dates; Some Zongye; Some rope; Some White wine; Some Sugar

by Luyao 20082008

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

4

My mother was in our house last night and taught me how to make rice dumplings. Hehe, my bag is a bit ugly. The most beautiful ones are my mother's bags. Zongzi is an indispensable food for our Dragon Boat Festival and has a long cultural history of thousands of years. Especially in Jiaxing, Jiaxing Zongzi is a famous specialty of Jiaxing, a traditional famous spot in Jiaxing, and has a long history. Jiaxing rice dumplings are famous for being glutinous but not sticky, fat but not greasy, fragrant and delicious, and moderately salty and sweet. Especially the fresh meat dumplings are the most famous, known as the "king of rice dumplings". Jiaxing rice dumplings are popular among tourists because of their delicious taste, convenient carrying and eating, and are known as "Oriental Fast Food".

Ingredients

1000g Glutinous Rice
300g Dates
Some Zongye
Some Rope
Some White Wine
Some Sugar

Date Palm Dumplings

1. Soak the glutinous rice in water for more than three hours and wash it

2. Then take it out and put it in a sieve, drain the water

3. Add a little white wine to the soaked glutinous rice, mainly for flavoring

4. Add some sugar and stir for a while, set aside

5. The zongye should be wiped with a cloth

6. Roll the zong leaves into a cone and add a small handful of rice

7. Then put two date palms in the middle

8. Add a small handful of rice, cover, and compact with your fingers

9. Then press the long end onto the rice, wrap the extra leaves around, and tie them with cotton thread. Repeat the above steps

10. Repeat the above steps to wrap all the rice dumplings

11. Then put the zongzi into the pressure cooker

12. Add enough water

13. Press for 20 minutes after ignition, and then let the pressure cooker automatically maintain the pressure for about 20 minutes, depending on the size

14. You can cook in an hour, it’s best when it’s hot

Tips:
Note: When wrapping, don’t change your hands randomly, usually the right hand is used to wind the thread, and the corners of the leaves in the left hand must be wrapped with leaves, otherwise the rice will be exposed after cooking.