Lucky Bag Meat Dumpling

Name: Lucky Bag Meat Dumpling
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Ground pork; 300g Glutinous rice; 15g Dried shrimp; 1 head Single head garlic; 12s Dried shiitake mushrooms; 16 tablets Zongye; 8 lines Zongsheng; 2 spoons Soy sauce; 4 spoons Rice wine; 1 spoon Oyster sauce; 5g White pepper

by Heart-cooking kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

For a northerner, my cognition of zongzi from a young age is sweet, sticky and fragrant (yes! That’s sweet zongzi!)
There will also be various fillings carefully wrapped in jujube, red beans, chestnut, red bean paste...
The bite is a honey-like surprise until I ate the meat dumplings for the first time after I grew up. I exclaimed how salty rice dumplings are there, but my mouth can’t stop taking a bite until the tender meat is mixed The unique smell of garlic and silky fungus mushrooms sticks to the taste buds and is slimy and soft. The fragrant but not greasy taste cannot be more beautiful

Lucky Bag Meat Dumpling

1. Soak dried shiitake mushrooms in water for 1 hour and then shred, mince the garlic, soak the glutinous rice for 1 hour, and soak the dried shrimps with 4 tablespoons of rice wine for 1 hour.

2. Add oyster sauce and white pepper to the ground pork and marinate for five minutes.

3. Stir-fry the single head of garlic until golden brown over medium and low heat, then add the dried shrimps and shiitake mushrooms to fry until fragrant, then add the ground pork and fry until cooked.

4. Add glutinous rice and stir-fry with soy sauce. Add a cup of water and simmer. Turn to low heat and simmer for 5 minutes. Turn off the heat and continue simmering for 10 minutes with the remaining temperature.

5. Soak the fresh zong leaves for 5 minutes, wash them, cut off the harder petioles, and place the zong leaves crosswise.

6. Put the stuffing in the middle, and the straight zong leaves will roll up the stuffing. Then the horizontal zong leaves are grabbed left and right and twisted and wrapped tightly, and the knots are tied with zong ropes.