Salted Egg Yolk and Meat Dumplings

Name: Salted Egg Yolk and Meat Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Round glutinous rice; 800g Pork belly with skin; 12 pieces Salted egg yolk; a little Soy sauce; a little Oyster sauce; a little salt; 20g Sugar; Some Zongye

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The sweet rice dumplings in the north can’t be eaten too much at a time. If you eat too much, you will “sour sour water”. Because glutinous rice is not easy to digest, and a lot of honey bean paste and jujube are added. A necessity, not a gourmet. It wasn't until I ate the salty meat dumplings from Jiangxi's husband's family that this changed my view of the Zongzi family.
The meat dumplings made by my husband’s family are so delicious that they are elder brother and sister-in-law. The same ingredients have become completely different after their careful preparation. The meat is plentiful but not greasy, and sometimes fresh chestnuts that have been peeled are put on the dumplings. This kind of zongzi tastes sweet and salty. Because of work and study, we don’t go back to our hometown many times, but every time we come back, the eldest brother and sister-in-law will prepare the ingredients in advance and pack us two big buckets of bacon and chestnut dumplings. Sometimes I heard of a good friend. If we want to return to Beijing from Jiangxi, we will also ask someone to bring us big dumplings. The dumplings are kept in the refrigerator and can be eaten for several months.
It's Dragon Boat Festival, and I'm also practicing making meat dumplings by myself! The ratio of the ingredients can be adjusted according to your own taste. The meat can be pork belly, fat, lean, and skin, which is fragrant and moist; you can also choose plum meat. The tender lean meat has silky white fat. Fragrant and tender; put the salted egg yolk if you have it, and leave it if you don't; for the same reason, adjust the chestnuts at any time. "

Ingredients

1000g Round Glutinous Rice
800g Pork Belly With Skin
12 pieces Salted Egg Yolk
a little Soy Sauce
a little Oyster Sauce
a little Salt
20g Sugar
Some Zongye

Salted Egg Yolk and Meat Dumplings

1. Make preparations in advance: 800 grams of pork belly with skin, cut 1 finger thick and 2 finger wide slices, marinate overnight with soy sauce, oyster sauce, light soy sauce, a little salt, and about 20 grams of sugar; clean the glutinous rice and soak thoroughly in cold water; dry; After cleaning the zong leaves, soak them in cold water for more than 3 hours. They are soft and elastic; the scissor rope basin is ready.

Salted Egg Yolk and Meat Dumplings recipe

2. Drain the glutinous rice, pour a little soy sauce and oyster sauce to blend the flavor.

3. Because the zong leaves are always soaked in water, there will be a lot of water after they are taken out, so it is best to spread a coarse cloth to absorb water to prevent the table top from getting too wet and unfavorable; first take two zong leaves, cut off the head and tail, and stack them in staggered fashion.

4. Put another zong leaf with the head and tail cut off and press it on top of the two zong leaves.

5. Hold 3 zong leaves in your left hand, first scoop some glutinous rice on top, and then place two pieces of meat and a salted egg yolk.

6. Spread another layer of glutinous rice to cover the meat and egg yolk.

7. The middle piece of zongye was folded up and down to the middle to cover the glutinous rice and the meat.

8. Then fold the bottom zong leaves in half toward the middle, taking care to hold down the glutinous rice.

9. Fold the remaining zong leaves up and down to form a very tight package.

10. Then tie it firmly with a small rope to reduce the excess leaves.

11. Put the wrapped zongzi in a water basin or pressure cooker, put a proper amount of water, use a soup stall or beef tendon stall, about an hour, use a normal boiling pot or rice cooker to need a delay.

12. Salted egg yolk and fresh meat dumplings are so enjoyable and real!

Tips:
1. The glutinous rice is soaked in advance for a short time and is soft and waxy. If it is soaked and wrapped, the taste will be firmer. When cooking, it should be in water as much as possible, and it will take a little longer to cook;
2. The dried zong leaves must be soaked in advance to be soft and flexible, so that they are easy to use;
3. Adjust the seasoning of the bacon according to the taste. Don't be too salty, because some soy sauce and oyster sauce will be added to the rice grains; if the meat is too salty, soy sauce and other seasonings should not be put in the rice.