Sweet Glutinous Red Bean Meat Dumplings

Name: Sweet Glutinous Red Bean Meat Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Glutinous rice; Some Zongye; Some red beans; Some peanut; Some Pork hind leg; Some Cotton rope; Some salt; Some Sugar; Some Edible alkali; Some Soy sauce; Some MSG

by Monkeys who don't like peaches

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The Dragon Boat Festival is coming soon, that is to say, it is time to eat tea eggs and rice dumplings. At this time of the year, when it is a few days before the festival, I can’t help but eat first. I went shopping today and saw green zongzi leaves for sale. I immediately remembered the scent of zongzi. Although there have been various flavors of zongzi on the market for a long time, I have eaten it a few times, but I always feel that it is not as good as my own package. Fragrant and real. I bought two handfuls of rice dumplings back, and said that I would do it and wrap it up~"

Sweet Glutinous Red Bean Meat Dumplings

1. Rinse the glutinous rice properly, soak it in water for 3-4 hours and set aside

Sweet Glutinous Red Bean Meat Dumplings recipe

2. The hind leg meat (if you like fatter, you can use pork belly or fire-tempered pork) cut into one-inch cubes, add light soy sauce, salt, and sugar to marinate for 3 hours

3. Appropriate amount of red beans and peanuts (you can add more if you like to eat beans) first soak in clean water for about 3 hours, then mix well with the soaked glutinous rice, add appropriate amount of sugar, salt, MSG, and dark soy to make it slightly salty and sweet , Then add 2-3 grams of edible alkali and mix well

4. Soak the zong leaves in clean water for a while and wash them

5. When wrapping, put a spoonful of mixed rice on top of a piece of meat, and then put a spoonful of rice on top, press it with your hands and poke a few times with a chopstick to make the rice compact, and finally wrap it up.

6. Use scissors to trim off the corners of the wrapped zongzi, put it in a pressure cooker, soak the zongzi with water, turn the high heat to low for 1 hour, turn off the heat, let it cool, and open the lid. It will be delicious for more time.

7. Be careful not to fill too much, not more than 4/5. Bring to a high heat, then simmer for no less than 1 hour. After turning off the heat, do not open it in a hurry. Let it cool and then open the lid. The zongzi will taste more waxy.

Tips:
The taste of this zongzi is salty and sweet, fragrant and glutinous, but oily but not greasy. The taste is close to Jiaxing meat dumplings. It is very delicious. Our family makes several times a year. The whole family likes this taste. Would you try it?