Jiaxing Rice Dumplings Big Meat Dumplings
1.
Wash the fresh zong leaves and drain the water, as long as they don’t drip, then cut off the yellow leaves on the tip of the leaves for later use. When washing, be careful that the edges will cut your hands.
2.
The cut zong leaves are shown in the picture, this kind of fresh zong leaves can be used directly without boiling in the water
3.
If you buy this kind of dried rice dumpling leaves, you need to boil it in water, cook it for two or three minutes, then it will become soft, remove it, wash it, and cut off the tip of the dead leaves. There are some dried rice dumpling leaves at home, so I used it this time. Same half
4.
You can use cotton thread to tie the zong leaves, or you can use palm leaves. These are the leftover palm leaves. They need to be boiled just like the zong leaves. After the water is boiled, boil it for two or three minutes and it will be soft. Let the water cover the palm leaves. When cooking, use a shovel to squeeze the area where there is no water.
5.
Prepare glutinous rice. I use this kind of round-grain glutinous rice. My family’s 4 catties are not enough. Later we added 2 catties.
6.
Wash the glutinous rice and drain it. After two or three minutes, pour it into a larger pot. The size of the pot is based on the glutinous rice, which is better to mix. (Wash the glutinous rice, no need to soak)
7.
Wash the pork belly, cut into pieces, and put it in a basin. The skin can be removed or not, because the skin is very soft after cooking. The same pork belly can also be replaced with ribs. If you use ribs, it’s better to have a little fat.
8.
Cut the garlic into minced garlic and put it in the meat pot
9.
Let’s start the seasoning. The seasoning used is as shown in the picture. The salt is the general seasoning and it’s not taken in.
10.
The amount of seasoning in the meat is: 3 spoons of light soy sauce, 1 spoon of soy sauce, 3 spoons of soy sauce, 1 spoon of old wine, appropriate amount of chicken essence, add in and mix well
11.
After mixing well, add salt. If you are not sure, use chopsticks to dip a little bit to taste before adding. The cooked meat should be covered with plastic wrap and kept in the refrigerator for overnight marinating, so that the wrapped zongzi meat will be firmer. , It’s okay if you don’t marinate it, the meat will be looser, depending on your preference
12.
Then I will adjust the glutinous rice. The seasoning is still the same. The amount of seasoning for my 6 kg of glutinous rice is: 5 tablespoons of cooking wine, 5 tablespoons of light soy sauce, 1 tablespoon of chicken essence, 1 tablespoon of soy sauce, 1 tablespoon of salt (this time, 1 tablespoon of salt) It’s the same big spoon as the soy sauce)
13.
After adjusting, mix well, be sure to mix until the color is evenly colored, it doesn’t matter if there is water underneath it, it will still be the same bag at that time
14.
Now let’s wrap the zongzi. There are two pieces of zongzi with the same size. The back is facing the back, and the smooth side is facing outwards, so that both sides are smooth, especially the fresh zong leaves, the back will be very rough and easy to hurt your hands.
15.
From the top to the bottom third of the zongye, which is the place where you just cut off the tip to the third of the root, it turns around to form a cone. When you go around, you should leave a little fold at the bottom so that you don’t miss the rice.
16.
The holding method after winding is as shown in the figure, using the U-shape of the thumb and palm to just jam the zongye (the left and right hand operation is the same)
17.
Then add a little glutinous rice and dig a hole in the middle
18.
Put a piece of meat
19.
Add glutinous rice on top. After adding the glutinous rice, use the other hand to flatten the glutinous rice.
20.
The zong leaves at the bottom are turned over to cover the glutinous rice. After the cover is finished, the two sides need to be folded down a little bit. First, fix one side. Be sure to pay attention to the position of the corner. If the corner is not fixed, arrange it by hand. Hold on
21.
Then get the other side and fold it down and hold it tightly with your thumb. After this step is done, it will basically be more than half of the success.
22.
Then fold over the root of the zongye, and fold it toward the little finger, and hold it tightly.
23.
Tie tightly with a rope. When tying, you can tie a few more times, especially the corners. If you don’t wrap it tightly, you must tie it tightly, otherwise the rice will easily leak when cooking.
24.
Place the cooked rice dumplings in a large pot, add water that has not been used for the rice dumplings, cover with a lid and bring to a boil, then turn to a low heat and cook for 2 hours.
25.
After the water is boiled, be sure to simmer slowly, because the rice is raw, cook slowly and expand slowly. I need to turn it up and down several times in the middle. I have a bigger bag and cooked it for 2 hours and tasted it is already cooked. The first time I cook it It must be cooked thoroughly. It doesn’t matter if it takes a long time. The first time it is not cooked, it will not taste good the second time, and it will be a bit raw. After cooking, cover the lid and let it cool. You can eat it again. It can be boiled in water, steamed or fried.
Tips:
1. I packed 6 catties of glutinous rice, 800 grams of meat, and a total of 44 big dumplings, which can be halved according to my needs.
2. The size of the zongzi buns is different, and the amount will vary.
3. The size of the meat can be adjusted appropriately according to the size of the zong leaves.
