Scallops, Bacon and Egg Yolk Rice Dumplings
1.
Soak black and white glutinous rice and undressed mung beans in water for more than 6 hours; cut bacon into small pieces; soak scallops.
2.
Soak the zong leaves in warm water for 3 hours.
3.
Mix the soaked black and white glutinous rice with scallops.
4.
Add salt and mix well.
5.
Take a piece of zong leaf and fold it into a funnel shape, and put in glutinous rice first.
6.
Then add undressed mung beans, bacon and egg yolk, and then add glutinous rice.
7.
Fold it into a triangle and tie it tightly with cotton string.
8.
Put the wrapped rice dumplings into a pressure cooker, put a proper amount of water, and press for 30 minutes.