Spiced Pork Dumplings

Name: Spiced Pork Dumplings
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pork belly; 300g Glutinous rice; Some Soy sauce; Some Fuel consumption; Some Thirteen incense; Some salt; A roll Cotton thread; Some Zongzi leaves; Some Cooking oil

by Xiaoxinjia

4.7 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

The dispute between the north and the south for sweet and salty dumplings has been around for a long time. Whether it is controversial or not, it is just the difference in the food culture between the north and the south. I like the sweet dumplings in the north and the meat dumplings in the south. With the increasing variety of meat dumplings, the most traditional The five-spice pork dumplings have become the basic type of salty dumplings. Today we are going to make the five-spice pork dumplings.

Ingredients

Spiced Pork Dumplings

1. Stir-fried pork with light soy sauce, oil consumption, thirteen incense and salt, marinate overnight

2. Soak the glutinous rice overnight, add appropriate amount of light soy sauce, oil and salt before wrapping, and pour in the marinated pork belly soup and mix well

3. Soak the zong leaves overnight, add appropriate amount of salt before wrapping, boil the water for ten minutes and then remove and soak in cold water for later use.

4. Two zong leaves overlap the head and tail and trim, as shown in the picture, take a section and fold in half

5. As shown in the figure, the tip is folded in half and folded in half and pressed into the middle of the two zong leaves to form a funnel.

6. Filled with glutinous rice, compacted pork belly

7. Wrap the long zong leaves back and wrap them in Yan Zongzi

8. Tie the zongzi tightly with cotton thread in the direction of the zongye

Tips:
1. The fat and thin pork belly is used to wrap the zongzi. It is more delicious if you marinate it overnight.\n2. Soak the glutinous rice in advance. It is easier to cook.\n3. The material in the zongzi should be compacted and packed to look good.\n4. Soak until it is steamed in the pot.\n5. The steaming time is longer, the glutinous rice is soft and delicious.