Name: Salted Egg Yolk Braised Pork Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2500g Glutinous rice; 60 pcs Salted egg yolk; 1500g Pork belly; 1 piece Shiitake (dried); 150g Lotus seeds (dry); 5 tbsp Soy sauce; 4 tbsp Cooking Wine; 1 tbsp Oyster sauce; 1 teaspoon Five spice powder; 1/2 tablespoon Sugar; Some salt; 130 sheets Zongye; Some Zongsheng

Salted Egg Yolk Braised Pork Dumplings

by Sago Fiona

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Today is the Dragon Boat Festival. In fact, I have wrapped the rice dumplings very early, and I came to meet the occasion. We pack meat dumplings, and people from the north often tell me that meat dumplings are not tasty, and they taste weird. In fact, what I want to say is that it's because you haven't eaten my dumplings. They are all bought online, and I have eaten some meat dumplings online. There are only two words to describe it, and that is unpalatable. Nothing tastes as good as it is packaged by itself. But if you pack it yourself, if you want it to taste better, there is a trick. It's not just a combination of rice and meat. The various work in the early stage and the handling of various ingredients are very important.
Regarding what kind of glutinous rice to choose, you must choose round glutinous rice. Round glutinous rice is more viscous, and will be thicker and taste better after being cooked. The stickiness of glutinous rice is stored in the cells. If it is washed with water, the rice dumplings will be wrapped immediately. Even the finest glutinous rice will not be very sticky. Because zongzi glutinous rice has poor water absorption when directly boiled, soaking glutinous rice before making zongzi will make the rice easier to absorb water when cooking, shorten the cooking time of zongzi, and improve the taste of zongzi. We have soaked one night in advance, but the amount of water must be sufficient, otherwise the rice will pulverize if the rice is exposed to the air after it has absorbed enough water.
The pork belly must also be marinated in advance, and the salted egg yolk must also be pre-treated. , Zongzi leaves must be cooked in advance, not only for disinfection, but also for packaging. The most important thing is to stir-fry rice. The zongzi from the fried rice buns will be fragrant.

Salted Egg Yolk Braised Pork Dumplings

1. Cut the pork belly into medium pieces, use 5 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce, 4 tablespoons of cooking wine, 1 teaspoon of oyster sauce, 1 teaspoon of five-spice powder, 1/2 tablespoon of sugar, appropriate amount of salt, grasp well, cover with plastic wrap, and marinate one in the refrigerator at night. Wash the glutinous rice at the same time, add some salt to the water and soak it overnight.

Salted Egg Yolk Braised Pork Dumplings recipe

2. Soak shiitake mushrooms and slice them, then sauté fragrant with shallot oil.

3. Wash the soaked glutinous rice and remove it to dry, pour it into a pot, stir-fry on low heat, add appropriate amount of dark soy sauce to mix, and season with soy sauce. Add some salt. The taste is almost a bit saltier than usual stir-fry.

4. Wash the lotus seeds to remove the core and foam for later use.

5. Place the salted egg yolk on the baking tray, spray a layer of white wine, and bake in the oven at 170 degrees for 6 minutes. Then soak in cooking oil for 20 minutes.

6. Prepare all the materials. Because I didn’t prepare enough salted egg yolks, part of it was wrapped in marinated quail eggs

7. After washing each piece of zongzi leaves, put some salt in the pot and cook for 15 minutes. This kind of zongzi leaves are relatively soft and easy to pack. Cut off the leaf head

8. Each zongzi needs two leaves to complete. Fold the leaves head and tail together like this, and fight, one side is long and the other is short. Fill in the right amount of rice plus pork belly and lotus seeds.

9. Continue to fill in the right amount of rice and salted egg yolk. Squeeze it with a spoon so that the zongzi will not loosen.

10. Cover the top leaves downward. Squeeze tightly. The growing part continues to cover to the left.

11. Then tie it up with rope. Put it in the pressure cooker, and the water should be over the rice dumplings. It is best to press a heavy object on top to avoid the dumplings from rolling over when they boil. After the pressure cooker is steamed, press it for about 40 minutes. Turn off the heat and let it cool naturally, and then open the lid after half an hour. If it is cooked in an ordinary pot, it needs to be cooked for about 2 hours.