Scented Sausage Dumplings

Name: Scented Sausage Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Round glutinous rice; Some Zongye; Some Soy sauce; Some salt; 80g peanut; 200g Sausage; A group Twine

by Pistachio 365

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In our memory, the most favorite food for my dad and us is the Chinese sausage dumplings wrapped by our mother. Every year on the Dragon Boat Festival, my mother will wrap a lot of dumplings, then boil them and put them in cold water and ice them. When they are taken out, they are dipped in fragrant peanuts. Broken, the fragrant smell of that mouthful is especially deep in my memory. Now my mother is old and seldom packs rice dumplings. I guess my father has been greedy for that bite a long time ago, so I packed up the rice dumplings and went home to have a look.
The method of making zongzi in this recipe uses glutinous rice, light soy sauce, and salt to taste. This will make the zongzi taste more delicious. Of course, if you want the zongzi to be red and white, you can omit the step of releasing light soy sauce. . What needs to be emphasized is: if you don't understand the recipe diagram, you can open the video of making zongzi which is linked to everyone to see the process of making it. http://my.tv.sohu.com/us/63257789/65283717.shtml"

Ingredients

500g Round Glutinous Rice
Some Zongye
Some Soy Sauce
Some Salt
80g Peanut
200g Sausage
A group Twine

Scented Sausage Dumplings

1. Soak the glutinous rice and peanuts in water for an hour or two, slice or dice the sausage and set aside

2. After controlling the water, add appropriate amount of light soy sauce and salt. You can also chop the soaked peanuts and mix them with glutinous rice. Add whatever taste you like (be careful not to put too much salt, because the sausage itself is also salty. taste)

3. The zong leaves can be boiled in water for two minutes in advance and then washed. Use scissors to cut off the hard stems of the zong leaves, and then roll them into a funnel shape.

4. Fill in half of the glutinous rice and compact it

5. Put the sausage in, if you want to look good, you can also put the sausage slices on the side, so that after cooking, you can see the beautiful sausage pattern

6. Cover with a layer of glutinous rice and compact

7. Turn the direction, press the edge of the zongye, and cover the zongye above.

8. Then clamp the zongye with two fingers to form an angle and fold it over, wrap the reed leaf along the direction and hold it with your fingers. Because of the limitation of taking pictures, it is difficult to express clearly. You can watch the video of making rice dumplings below. The method is clear at a glance http://my.tv.sohu.com/us/63257789/65283717.shtml

9. Tie up with twine

10. Add water that hasn’t passed the rice dumplings into the packed zongzi discharge pressure cooker, press the cook rice button or the porridge button, and the indicator light will naturally light up after cooking.

11. Picture of the finished product after cooking (this is the sausage dumplings with glutinous rice and light soy sauce)

12. Picture of the finished product after cooking (this glutinous rice does not have soy sauce seasoning, so it looks very beautiful in red and white, but it does not taste like soy sauce, you can adjust the filling according to what taste you like)

Tips:
1. When the zong leaves are boiled, they can be sterilized and wrapped to make the reed leaves not easy to crack
2. Put in the sausage, if you want to look good, you can also stuff the sausage slices on the side, so that after cooking, you can see the beautiful sausage pattern after peeling it off
3. You can decide whether to season the glutinous rice according to what flavor you like