Fresh Meat Dumplings

Name: Fresh Meat Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Round glutinous rice; 150g Soy sauce; 3g salt; 50g Oyster sauce; a little Cold water; 800g Pork belly with skin; 10g Sugar

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

In my memory, zongzi are all sweet, either with jujubes or red bean paste, and occasionally some candied fruit is a pleasant surprise; zongzi are also the kind of chubby four-cornered rice dumplings, they are not too big, and the surroundings are neat. A bundle of horse Lin is used in the middle, fragrant and simple.
After marrying her husband, occasionally returning to the hometown or having relatives and friends from hometown will bring in dozens of salty rice dumplings from hometown. To talk about the salty rice dumplings of the in-laws, the eldest brother and sister-in-law had to make it. Big, well-stocked, neat and beautiful, eating a zongzi can eliminate the need for staple food for this meal. Yes, it is so real! And the meat in it is all top-quality pork. After the eldest brother and sister-in-law’s skillful hands and meticulous marinating, eating one or two is not enough. The unfinished rice dumplings are kept in the refrigerator. When you want to eat them, they are steamed in the pot, and they will taste the same when they are just out of the pot. The zongzi oil is moist and intriguing. "

Ingredients

Fresh Meat Dumplings

1. Clean the round glutinous rice, pour soy sauce, oyster sauce, salt, and a little cold water and mix well;

2. Soak for about 2 hours, so that the soup can be fully absorbed into the rice; you can stir a few times in the middle to help the rice absorb the juice; soy sauce and oyster sauce have different brands and personal tastes, so the amount can be adjusted by yourself;

3. The dried zongzi leaves I used, washed twice to remove dust, soaked in cold water for at least 3 hours, so that the leaves can absorb enough water to make them more flexible; cut the pork belly with skin into large pieces, use soy sauce, light soy sauce, oyster sauce, salt, sugar , Marinate for a few hours to taste, my meat was marinated overnight; the rope and scissors are ready, and then prepare a basin of cold water;

4. Take two zong leaves, press the head and tail against each other, and cut off the stiff head and tail;

5. Fold into a funnel shape;

6. Take a look at the bottom, it is not leaking, it is suppressed, so that the rice will not leak out;

7. Put two spoons of glutinous rice first, then two or three pieces of meat, spread evenly;

8. Spread a layer of glutinous rice on top and press the porcelain solid with a small spoon; pinch the upper end of the leaf with your thumb and index finger to form small ears on both sides;

9. Fold the leaves down to completely cover the rice grains and squeeze them into an inverted isosceles triangle;

10. Viewed from the side, the small ears formed in step 8 are also folded, so that the rice grains will not come out when the rice dumplings are cooked;

11. Tied it up with the five-flower big tie, it's good, not bad;

12. Put the wrapped rice dumplings in a cold water pressure cooker, and use the stall for boiling soup or braising tendons. The time is about 1 hour; you can use a rice cooker or a boiling pot without a pressure cooker, but it will take longer to cook; The zongzi can be soaked in water and removed when it is warm.

13. Fresh meat dumplings, salty, fragrant and soft, not greasy to eat!

Tips:
1. Directly soak the glutinous rice with seasonings such as soy sauce after washing. If you want to eat the porcelain taste, you can soak it for a while, and if you want to eat soft and waxy, you can soak it for a while; then the cooking time of the rice dumplings should be extended appropriately, and the soup of the rice dumplings should also be cooked. Put more, so that the dumplings can be immersed in water as much as possible;
2. The zongzi should have a fold when it is first folded, and there should be two corners when the top leaf is covered, so as not to let the rice grains leak out.