Salty Pork Dumplings

Salty Pork Dumplings

by Happy Fat Sheep

4.8 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

It's the Dragon Boat Festival again. Although it is troublesome, I still insist on making Zongzi by myself. What is wrapped in is the feelings, and the sweet aftertaste in the mouth 😀"

Ingredients

Salty Pork Dumplings

1. Cut the pork belly into pieces, marinate it overnight with salt, light soy sauce, five-spice powder, and rice wine (remember to put it in the refrigerator).

Salty Pork Dumplings recipe

2. Wash the glutinous rice and soak for one night

Salty Pork Dumplings recipe

3. The eyebrow peas are also washed and soaked overnight

Salty Pork Dumplings recipe

4. Wash and soak dried shiitake mushrooms, drain and set aside

Salty Pork Dumplings recipe

5. I bought dried rice dumpling leaves. I came back and washed it, put water in the pot, boiled the rice dumpling leaves, and then washed it with clean water.

Salty Pork Dumplings recipe

6. Mix glutinous rice with black eyebrow beans, add salt and five-spice powder according to personal taste. Stir thoroughly

Salty Pork Dumplings recipe

7. Take two to three zong leaves, fold them into a funnel shape, scoop in glutinous rice, and then add the marinated meat and mushrooms

Salty Pork Dumplings recipe

8. Finally, scoop the glutinous rice, compact and wrap it

Salty Pork Dumplings recipe

9. Put the rice dumplings in a pot of clean water, the water has submerged the rice dumplings, turn to medium heat and continue to cook for three hours after boiling. Because the water will evaporate, add boiling water two to three times during the period.

Salty Pork Dumplings recipe

10. Finally, drain off the water.

Salty Pork Dumplings recipe

Tips:

1. Mine is 40 pieces. You can add different fillings according to your preference.
2. During the cooking period, add boiled water in portions to prevent the steamed rice dumplings from being cooked. It is best to change the position of the upper and lower zongzi so that each zongzi is evenly heated.

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