Salted Egg Yolk Meat Dumplings

Name: Salted Egg Yolk Meat Dumplings
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: Some Zongzi leaves; 200g pork; 4 Salted egg yolk; 500g Glutinous rice; Some Soy sauce; Some Five spice powder; Some Cooking Wine; Some salt; Some oil

by I love baking

4.6 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

4

I still remember when I was young, every early May, my grandmother would wash zong leaves, soak glutinous rice, and wrap zongzi. The zongzi leaves are rolled up, wrapped in glutinous rice, pork and salted egg yolk, and wrapped with rope using a skilled technique. Each one is delicate and lovely. The steaming process of the zongzi exudes bursts of fragrance, which makes me drool, and I can’t wait to pick one out of the pot and eat it right away.
Few people now make their own zongzi. There are also various flavors of zongzi in supermarkets, but what I miss most is still grandma’s salted egg yolk pork zongzi, the soft glutinous rice with the egg yolk of quicksand, one down, super content, so So I did it myself.

Ingredients

Some Zongzi Leaves
200g Pork
4 Salted Egg Yolk
500g Glutinous Rice
Some Soy Sauce

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Some Five Spice Powder
Some Cooking Wine

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Some Salt

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Some Oil

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Salted Egg Yolk Meat Dumplings

1. After washing the glutinous rice, soak it in water for 1-2 hours in advance.

2. Stir the soaked glutinous rice with appropriate amount of salt, light soy sauce, and dark soy sauce, and let stand for 1 hour to taste.

3. Cut the pork into small pieces, add appropriate amount of salt, oil, light soy sauce, five-spice powder, and cooking wine to marinate for flavor.

4. Add 5-6 drops of cooking wine to the removed salted egg yolk to get rid of it.

5. Put water and zongzi leaves in a pot to boil, or add a few drops of oil to prevent the glutinous rice from sticking to the zongzi leaves after being cooked.