[ketogenic and Low-carbon] Rice Dumplings, Meat Dumplings and Sweet Rice Dumplings

[ketogenic and Low-carbon] Rice Dumplings, Meat Dumplings and Sweet Rice Dumplings

1. Preparation: Slice or cut the pork belly and marinate in the marinade for more than 3 hours.
I made a very big cut about 30g, you can cut a little bit and put two pieces.

2. Soak the zong leaves in water, place a heavy object under pressure, and place cauliflower in water. Wash the shiitake mushrooms and let them soak in water. I didn't put them today.

3. Today I used the most trouble-free method: take a two-tier or three-tier steamer. It’s the same if you don’t have a dedicated steaming rack.
Put water and zong leaves at the bottom.

4. Put egg yolk in the middle layer. If you only have one layer, just put the egg yolk on the pork belly.

5. Put pork belly on the top layer.
In this way, boiled zong leaves, steamed egg yolk, and steamed meat can be made together. And the egg yolk and meat will smell like rice dumplings.
After the high heat is boiled, turn to medium and low heat and steam for 10 minutes.
Tips: If you want to eat the crispy pork belly that is sold on the market, steam it alone or stew it separately. It is very soft when steamed in an ordinary pot for 40 minutes. Steam the pork belly for an hour and a half and melt in your mouth. In the case of a pressure cooker, just 30 minutes. It will be faster if it is stewed.

6. The meat looks like this after 10 minutes, and it's basically cooked. There is no need to pour the water for cooking zongzi leaves for a while to continue cooking zongzi.

7. When steaming, we came to beat cauliflower, I divided it into two and beaten 600g. The cauliflower for making zongzi should be beaten as thinly as possible.
I divided 200g of cauliflower to make two sweet rice dumplings.
I used psyllium powder this time, and the effect is also very good.

8. Pork dumplings: The remaining marinade of marinated pork belly, the soup from the pork and the oil from the steamed egg yolk are all poured into the cauliflower rice. Don't worry about the water, don't worry about it. I added a teaspoon of light soy sauce and a teaspoon of lard and mixed well. After mixing well, put the psyllium powder/fiber at the end. This will make the psyllium powder/fiber and the cauliflower mix more evenly.

9. Sweet rice dumplings: add sugar to cauliflower rice and mix well, then add psyllium powder and mix well.

10. Ready to pack. The smooth side of the zong leaves is facing up, so use a cloth or kitchen paper to wipe the water slightly

11. Cut off the butt, and the tip of the leaf on the other side can be trimmed or left untouched.

12. Fold the leaves like this, leaving an edge to avoid revealing the stuffing. Keep the tail longer so that it won’t be able to cover it for a while.

13. My rice dumplings are 100g rice, put 50g rice first, we can use our hands. Squash it by hand.

14. Put a salted egg yolk and a large piece of pork belly.
One salted egg yolk 30g. A piece of pork belly is also 30g.

15. Put another 50g of cauliflower rice on it and flatten it.

16. Pinch your thumb and index finger in a little bit like this.

17. With the other hand, push the tail forward a little bit so hard, and then close it.

18. After closing the lid, press it down, and fold down the corners.
tips: Here you can turn the zongzi upside down, which is easier.

19. Then fold over the last extra. Tie it with a rope.

20. This is sweet dumplings: I put buffalo cheese in the sweet dumplings, and I can also put red bean paste or cheese slices.

21. Put it in the steamer, you can use the water that has just cooked the zong leaves, boil on high heat, low heat for 20 minutes, then stuffy for 10 minutes, take it out and eat it while it is hot!

22. The hot sticky and waxy ones will not disperse~~~