Egg Yolk Meat Dumplings

Name: Egg Yolk Meat Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Glutinous rice; 300g Pork belly; a little Salted egg yolk; a little Fresh reed leaves; 1 tablespoon Soy sauce; a little salt; 1 piece shallot; A few pieces ginger; 1/2 a spoon White wine

by Xuefenger

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Making zongzi, when I was a child, I would help my mother every time at the Dragon Boat Festival. In our hometown, we had to make zongzi with one person and one person. It was a relatively cumbersome task. Every year, my mother would make a big pot and smell delicious. I haven't eaten the dumplings wrapped by my mother for decades now, and I'm drooling thinking about it. I used the simplest method to pack a pot of zongzi with the stuffing that the child loves very much. The cooking is soft and glutinous and fragrant. The child ate 4 or 5 of them, which was so delicious. I learned the Dragon Boat Festival package for my family to eat, and my sense of accomplishment was overwhelming.

Ingredients

1000g Glutinous Rice
300g Pork Belly
a little Salted Egg Yolk
a little Fresh Reed Leaves
1 tablespoon Soy Sauce
a little Salt
1 piece Shallot
A few pieces Ginger
1/2 a spoon White Wine

Egg Yolk Meat Dumplings

1. The fresh reed leaves are frozen and preserved, then thawed and washed. The zong leaves collected by yourself are narrower, but pure and natural. After freezing, the zong leaves are soft and tough and easy to handle.

2. Add pork belly to soy sauce, salt, green onion and ginger, mix well and marinate for half an hour, add the soaked glutinous rice, the glutinous rice is usually soaked for about 3 hours

3. Mix well so that the glutinous rice with meat filling is ready, ready to make zongzi

4. Cut off the stalk of the head of the reed leaf and arrange the three leaves one by one

5. The tail of the left-hand zong leaf, the right-hand zong leaf head, nest into a funnel shape, add glutinous rice and pork belly, and then add salted egg yolk, spray the bought salted egg yolk with white wine, first use a microwave oven on high heat for 1 minute.

6. Add glutinous rice on top of the egg yolk and fill it up

7. Fold down the tail of the zongye, hold it with the other hand, and fold it to the right, so that the rice will not leak

8. Tie it with a string, cut off the excess zong leaves, and the zongzi will be wrapped.

9. Put the rice dumplings in a rice cooker and cook them. They are soft and delicious

Tips:
1. I use the method of freezing the zong leaves, so that the zong leaves are softer and more elastic than boiled zong leaves.

2. To cook the zongzi, you must cook for more time to make it soft and delicious. If the time is short, the rice will not be cooked. It usually takes more than 2 hours for small rice dumplings to cook on the stove, while larger ones will take longer. I usually cook it with a pressure cooker or take you to reverse it, which saves energy.