Pea Sausage Dumpling

Name: Pea Sausage Dumpling
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Glutinous rice; Some Sausage; Some pea; Some Reed leaf; Some Cord; Some salt

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Mi Ma prefers to eat salty rice dumplings. During the Chinese New Year, I made more sausages, which is to be used for making rice dumplings at this time. The special scent of sausage matches the scent of fresh reed leaves, so delicious.

Mi Ma didn't know how to pack rice dumplings, but the first time it was wrapped into a small triangle, today this dragon boat dumpling is also the first time to pack it. It's not bad, it's finished.
In fact, making zongzi is the same as making dumplings. There is no fixed method of making zongzi, and there is no right or wrong. As long as it is wrapped, it is considered right. What do you say? "

Ingredients

Some Glutinous Rice
Some Sausage
Some Pea
Some Reed Leaf
Some Cord
Some Salt

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Pea Sausage Dumpling

1. Sausages and peas as needed.

2. Mix the soaked glutinous rice with the sausage grains whole, and add some salt to mix evenly.

3. Sausages and peas as needed.

4. Cut off both ends of the cooked reed leaves and chop the sausage.

5. Mix the soaked glutinous rice with the sausage grains whole, and add some salt to mix evenly.

6. Take two reed leaves and fold out the rice nests from the roots of the leaves, with the roots inside and the leaves slightly outside.

7. Fill the rice nest with the mixed rice filling and hold the rice nest with your hands.

8. Fold the Ye Shao part homeopathically.

9. Slightly shape the rice filling and seal it.

10. Wrap with cotton thread from one end, paying attention to pressing the end of the thread to the other end, so that it will be knotted at the end.

11. Wrapped dragon boat dumplings.

12. Place the wrapped rice dumplings in an electric pressure cooker, add water to the rice dumplings, start the hamstrings program, cook until the valve naturally falls, and just open the pot.

Tips:
I used 750 grams of rice, two pieces of sausage, a small bowl of peas, and a total of 22 zongzi. For salty rice dumplings, salt should be added to the rice. If you are not using sausage, you can add other seasonings. The sausage has a strong taste and contains other spices, so you don't need to add it. You can use raw sausages, so that during the cooking process, the fat in the sausages can penetrate into the rice, which is particularly fragrant.