Meat Dumplings

Name: Meat Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 catties Glutinous rice; 3 catties Tendon; Some salt; Some Soy sauce; Some Oyster sauce

by cilver

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

On National Day, I went to Conghua to play in the Liuxi River. I picked some fresh reed leaves in the outskirts and brought them home just to pack meat dumplings. Favorite meat dumplings! When I was a child, every Dragon Boat Festival, my mother would pack Shanghai-style meat dumplings, the taste is so good, I love it! When I grew up, I left my hometown and didn't go home during the Dragon Boat Festival, so I couldn't eat the delicious dumplings that my mother had wrapped during the Dragon Boat Festival. After the National Day, I wrapped meat dumplings under the guidance of my mother. After learning, I will be able to eat extremely delicious meat dumplings in the future. I am so happy! Enjoy the delicious, so happy feeling! The taste of the mother's bag is always unforgettable! "

Ingredients

3 catties Glutinous Rice
3 catties Tendon
Some Salt

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Some Soy Sauce

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Some Oyster Sauce

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Meat Dumplings

1. Clean the glutinous rice, add an appropriate amount of soy sauce, and stir evenly. The soy sauce increases the mellow fragrance of the glutinous rice and also plays a role in coloring.

2. 3 kg of tendon pork, cut into large pieces, put in salt, light soy sauce, dark soy sauce, and oyster sauce, and marinate in the refrigerator for 2 days in advance to make it tasty.

3. The reed leaves picked in Liuxihe are cleaned and placed in the refrigerator to increase the resilience of the reed leaves. Before making the dumplings, take them out of the refrigerator and thaw them, clean them and set aside.

4. The reed leaves nest into a triangular cone shape.

5. Put a small amount of glutinous rice at the bottom, and then add the marinated tendon.

6. Put an appropriate amount of glutinous rice on top of the tendon.

7. Seal the reed leaves at the top of the cone.

8. Tie the reed leaves with rope to form four corners.

9. Pack a few zongzi.

10. In a pot under cold water, boil for one and a half hours after the water is boiled.

11. Remove the cooked rice dumplings and peel the leaves.

12. The glutinous rice has the delicate fragrance of reed leaves and the fragrant meat, and the glutinous meat is salty. The big glutinous meat in it is the most delicious!