Guangxi Zhushou Big Zongzi
by dayuyu
Favorite
Difficulty
Hard
Time
2h
Serving
2
I think the food world has not introduced Guangxi's big rice dumplings. I will make one here.
There are various types of meat dumplings in the south, and many of them use a large piece of fat or pork belly, because glutinous rice and fatty meat complement each other, but there is always nothing new.
Ten years ago, the father of a colleague from Guigang, Guangxi, came to see her in Guangzhou during the Dragon Boat Festival. He brought a few big rice dumplings, and he distributed one to eat at the office.
I was so impressed at that time, it was a pig hand dumpling. Wow, that must be the pig's knuckles of the native pig in her country. It is so delicious. At that time I had no concept of cooking, so I can't remember many details. I remember that it was a complete hog knuckle with bones, and it was not until the moment when I wrote this text that I remembered that it was a hog knuckle that was cut off in small sections, with broken bones and skin. What I made today is boneless pork knuckle dumplings.
I have only eaten that pig hand dumpling once, and never saw it again. In my memory, there are pork knuckles, peeled mung beans and glutinous rice.
Fortunately, even after the Dragon Boat Festival in Guangzhou, you can still buy zong leaves. Come and do it if you have time this weekend. A friend gave a pack of organic rice. According to the habit of making zongzi in my hometown, 10-15% of ordinary rice is added to the rice, and the zongzi tastes the best. There are also a few pickled salted duck eggs brought back from the countryside during the Spring Festival. The meat in the hometown meat dumplings should be marinated with five-spice powder. I am a local pork knuckle. There is no peculiar smell, so I don't need to put it. "
There are various types of meat dumplings in the south, and many of them use a large piece of fat or pork belly, because glutinous rice and fatty meat complement each other, but there is always nothing new.
Ten years ago, the father of a colleague from Guigang, Guangxi, came to see her in Guangzhou during the Dragon Boat Festival. He brought a few big rice dumplings, and he distributed one to eat at the office.
I was so impressed at that time, it was a pig hand dumpling. Wow, that must be the pig's knuckles of the native pig in her country. It is so delicious. At that time I had no concept of cooking, so I can't remember many details. I remember that it was a complete hog knuckle with bones, and it was not until the moment when I wrote this text that I remembered that it was a hog knuckle that was cut off in small sections, with broken bones and skin. What I made today is boneless pork knuckle dumplings.
I have only eaten that pig hand dumpling once, and never saw it again. In my memory, there are pork knuckles, peeled mung beans and glutinous rice.
Fortunately, even after the Dragon Boat Festival in Guangzhou, you can still buy zong leaves. Come and do it if you have time this weekend. A friend gave a pack of organic rice. According to the habit of making zongzi in my hometown, 10-15% of ordinary rice is added to the rice, and the zongzi tastes the best. There are also a few pickled salted duck eggs brought back from the countryside during the Spring Festival. The meat in the hometown meat dumplings should be marinated with five-spice powder. I am a local pork knuckle. There is no peculiar smell, so I don't need to put it. "
