Jiaxing Meat Dumplings

Jiaxing Meat Dumplings

1. Wash 20 salted duck eggs, smash them all, collect the egg whites in a large container for other use, take out the salted egg yolks and cut them in half.

2. 1 kg of pork belly, cut into pieces, use 3 teaspoons of light soy sauce, a pinch of salt, 1/2 teaspoon of sugar, 1/2 teaspoon of chicken essence, 2 teaspoons of cooking wine, 1 teaspoon of peanut oil, 1 teaspoon of black sesame seeds, and marinate for 3-4 hours. .

3. After steaming a large piece of Jinhua ham, remove the bones, cut the ham into cubes, add 50 grams of rock sugar and steam for 20 minutes in a steamer. Take out and let cool for later use.

4. Cut raw chestnuts, boil them in a pot of boiling water for 15 minutes, take them out and soak in cold water, peel off the shells and set aside.

5. Dried zongzi leaves need to be soaked in water one night in advance.

6. Soak 5 kilograms of glutinous rice in clean water for half a day, pour out the wash water, and drain the water. Put the glutinous rice into a large container, add 2-3 teaspoons of soda ash, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon chicken essence, 2 teaspoons peanut oil and mix well.

7. It's time to wrap the zongzi, first take two zongzi leaves staggered and superimposed, bend from the middle to make a bucket shape.

8. Scoop in half of the glutinous rice, add a piece of salted duck egg yolk, a piece of pork belly or ham, or a piece of chestnut. Can be freely matched. Varieties are: ham and egg yolk dumplings, chestnut meat dumplings, egg yolk meat dumplings, red bean candied palm and so on.

9. Then scoop some glutinous rice on top, eight or nine minutes full.

10. Fold the zongzi leaves and place them on top of the glutinous rice.

11. Fold the corners down, wrap the glutinous rice, and fold it in one direction.

12. Finally, fold the pointed ends of the zongzi leaves and pinch them firmly with your left hand.

13. Use cotton yarn or palm leaves to tie tightly with your right hand, and the triangular zongzi is ready.

14. Put the wrapped zongzi into a large pressure cooker.

15. Pour in boiling water, the boiling water should submerge the rice dumplings.

16. Cover the lid and air valve of the pressure cooker, turn on high heat until the air valve is out of the atmosphere, starting from the sound of "chichichichi", keep the atmosphere for 15 minutes, turn the heat to low for 3-4 minutes and then turn off the heat, simmer for 10-20 minutes until The air valve is pulled up and there is no air at all, and then open the lid.

17. The fragrant meat dumplings are out of the pot, so fragrant!

18. Take out the cooked rice dumplings, put them in a plastic basket to drain the soup, and put them in a plate.

19. Let's eat! Jinhua ham dumplings are so fragrant.

20. Salted egg yolk meat dumplings are really delicious!

21. Insert a pair of chopsticks and eat directly, or dipped in brown sugar powder. The taste of hometown on the tip of your tongue is mouth-watering!

22. Absolutely authentic Jiangnan recipe, taste comparable to Jiaxing Wufangzhai! This is Pharaoh’s family handicraft!