Fresh Meat Triangle Rice Dumpling

Name: Fresh Meat Triangle Rice Dumpling
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Glutinous rice; Some Fat and Lean Pork; Some salt; Some Soy sauce; Some White wine; Some Sugar; Some Chicken Bouillon Powder

by Hye Kyo's Sky

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Today's Dragon Boat Festival natural dumplings are the protagonist on the table. Bao Zongzi belonged to a repertoire in my family’s family. I remembered that it happened almost every year. At that time, my mother wrapped it. Our sisters and our sisters had trouble learning by the side. Either spilled the rice or cracked the zong leaves. Finally, It always ends with my mother telling us to stop, so I haven't learned it. After I got married, I suddenly opened my mind once, and the bag was even more beautiful than my mother's. Later, I taught a few "apprentices" and they were all good, and the sense of accomplishment greatly increased. Now I also pack hundreds of bags every year, and my friends and relatives give them some. Everyone is also full of praise, saying that it is better than Missing and Sanquan, hehe! "

Ingredients

Some Glutinous Rice
Some Fat And Lean Pork
Some Salt

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Some Soy Sauce

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Some White Wine
Some Sugar

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Some Chicken Bouillon Powder

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Fresh Meat Triangle Rice Dumpling

1. Prepare ingredients.

2. The fresh zong leaves are blanched in boiling water for two to three minutes until they are soft and not easy to crack when wrapped.

3. Soak in cold water, cut off hard roots and leaf tips. (You can put it on for a day or two without any problem)

4. Soak the glutinous rice overnight and then drain.

5. Cut fresh fat and lean pork into small pieces, add salt, light soy sauce, dark soy sauce, high white wine, a small amount of sugar, and chicken essence, mix well, and marinate in the refrigerator overnight.

6. Add appropriate amount of salt, light soy sauce, dark soy sauce, and chicken essence to the glutinous rice before making the rice dumplings and mix well.

7. Roll into a funnel shape. (The zong leaves I bought are relatively large, I always use a piece of bag, they are not small)

8. Put a small amount of glutinous rice first, put the meat on it, and then fill it up with glutinous rice.

9. Fold the rice dumpling leaves from the left to cover the rice material, and press the upper part with your fingers.

10. The zongye that grows out follows the shape of the zongzi and folds to the right side.

11. Fold the extra leaves to the left, then fold upwards and press tightly.

12. Tie up with cotton thread or brown hemp.

13. Wrapped rice dumplings.

14. Put it in a pressure cooker, add water, make sure the rice dumplings are not over, simmer for half an hour after the high fire SAIC, and then simmer for another hour.

15. One bite, soft and delicious.

Tips:
1. Soak the rice overnight to make it softer and easier to cook.

2. Fresh meat must be more delicious with some fat.

3. Soak it in water for more than two hours when using a boiling pot, and use a pressure cooker for more than half an hour to soften.