Fresh Meat Dumplings
1.
Add white sugar, salt, and white wine to the sliced pork belly, and mix the seasoning with the meat evenly (try to choose a higher degree of white wine will be more delicious)
2.
Then add sweet soy sauce, chicken powder, and oyster sauce, and continue to knead (this step needs to knead for a while to add more flavor);
3.
Cover the kneaded pork belly and put it in the refrigerator overnight. If there is no time, marinate at room temperature for at least 2 hours;
4.
When the meat is about to marinate, start to prepare the glutinous rice (note: the glutinous rice should be soaked for more than 30 hours in advance), and add white sugar, salt, and sweet soy sauce to the glutinous rice;
5.
Stir evenly, for marinating preparation;
6.
Prepare the ingredients and start wrapping; take two zong leaves (I bought dried bamboo leaves, so you need to soak them in advance, if you buy fresh leaves, you don’t need to soak them; you can put the leaves in advance before wrapping. Boil for one minute, so that it is not easy to break), cut off the roots;
7.
The hairy side is inward, folded into a funnel shape; (the side protruding from the middle stem is the hairy side)
8.
Insert the third leaf; (the same hairy side is facing inward)
9.
Fill in a spoonful of rice and compact as much as possible;
10.
Put in pork belly;
11.
Continue to fill in glutinous rice;
12.
Because I eat it at home, I like to add a little more meat;
13.
Finally, fill in glutinous rice and compact;
14.
Cover the top leaves;
15.
Pinch into a triangle
16.
Wrap the excess leaves clockwise along the edge of the zongzi;
17.
Tie tightly with cotton thread and tie a knot;
18.
Cut off the excess leaves;
19.
One zongzi is complete;
20.
Wrap all the rice dumplings and put them in the pot, add enough water;
21.
Pour all the remaining seasonings of the marinated meat and marinated rice into the pot;
22.
Press a plate on top of the zongzi to prevent the zongzi from spreading out due to shaking when cooking;
23.
After boiling until SAIC, turn to low heat and continue to cook for 3-4 hours;
24.
Don't leave the pot immediately after cooking, put it in the pot to cool;
25.
The delicious meat dumplings are finished, start. (If something is not clear in the steps, you can click the link at the top to watch the video)
Tips:
1. The sweet soy sauce I used is Lee Kum Kee's sweet soy sauce for claypot rice. If you don't have any, you can mix light soy sauce, dark soy sauce, and white sugar in a ratio of 2:1:1;
2. The rice dumplings must be soaked 1-2 days in advance, so that the wrapped rice dumplings will be sticky;
3. If you feel that the cooked zongzi is not salty enough, you can add a little salt and continue to cook for a while;
4. Finally, I wish you all a happy Dragon Boat Festival!
