Taiwan Style Mushroom and Pork Dumpling

Name: Taiwan Style Mushroom and Pork Dumpling
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Zongye; Some Glutinous rice; Some Pork belly; Some Dried flower mushroom; Some quail eggs; Some Chickpeas; Some Shallot sauce; Some salt; Some Soy sauce; Some Cooking Wine; a little pepper

by Warm blue 0429

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This Taiwanese style mushroom roast pork dumpling is modeled on the "1980 roast pork dumpling" that was eaten in Xiamen last year. Generally, the meat dumplings are just marinated in advance. As for Taiwanese meat dumplings, in addition to marinating, red onion crisps, sea rice, etc. are added to enhance the flavor, and there is an extra step of stir-frying. Personally, the meat after being fried is more fragrant and easier to taste! Although the ingredients are not so rich, the taste is quite good. This salty rice dumpling has been welcomed by all the men in the family.

The materials at home are limited, so no sea rice was added to the salty rice dumplings this time. In addition, because there is no chestnut, I added some chickpeas on the occasion, and the result was a big surprise! ! After being cooked, when you eat the chickpeas, it will feel like it bursts, and the inside is fragrant and glutinous, so delicious! Strongly recommend everyone to try! "

Taiwan Style Mushroom and Pork Dumpling

1. Prepare the ingredients for making salty rice dumplings. My quail eggs are marinated. I think it’s better to use salted egg yolk;

Taiwan Style Mushroom and Pork Dumpling recipe

2. Wash the pork belly, cut into small pieces, then add salt, pepper, light soy sauce, dark soy sauce and cooking wine;

3. Scratch well, put it in the refrigerator, and refrigerate overnight;

4. Mushrooms and chickpeas are also soaked one night in advance;

5. The glutinous rice is also soaked 2 to 3 hours in advance. After soaking the glutinous rice, drain the water, add a little salt and dark soy sauce, mix well, and set aside. The seasonings here don’t need a lot, because the other ingredients also contain salt;

6. Remove the stems of the soaked flower mushrooms and cut them into strips. Put a little oil in the pot, then add the mushrooms and stir fry;

7. Add the red onion sauce and stir fry for a fragrant flavor. You can put more sauce, just rely on it to improve the flavor. For tx without red onion sauce, you can use red onion to deep-fry the red onion crisp. This is the same as the red onion crisp in the braised pork rice. You can search for it yourself;

8. Add the marinated pork belly, stir fry for a while, then turn off the heat. At this time, the meat is still raw and cannot be eaten directly;

9. Take a photo with the raw materials of salty rice dumplings;

10. Boil the zong leaves in boiling water, then take two zong leaves, cut off the ends, and stack them together, from the bottom about 1/3 to form a funnel shape. Note that if the bottom tip is solid, it will not be easy. Missing rice. Put a grain of chickpeas on the bottom, and then a little glutinous rice. You can poke it with chopsticks and press it firmly;

11. According to personal preference, put pork belly, quail eggs and chickpeas;

12. Repeat the process of putting glutinous rice, meat, quail eggs, and chickpeas until it is almost flush with the upper edge of the funnel;

13. Wrap the rice dumplings in the same way as sweet rice dumplings, tie a cotton rope around your waist, and tie them tightly. The method of cooking zongzi is the same as that of sweet zongzi. However, when cooking salty rice dumplings, add some salt to the soup to prevent the salt in the rice dumplings from being released into the water and making the taste weaker.

Tips:
1. The glutinous rice does not need to be soaked for too long. Now it is hot, soak it for about 3 hours, it is almost the same;

2. Adjust the seasoning as you like. The quail eggs can be replaced with salted egg yolks, mung beans and peanuts can also be added. You can pack it yourself at will;

3. The fillings in the rice dumplings can be compacted as much as possible, so that the cooked rice dumplings are more chewy and delicious;

4. The zongzi should be tied tightly so that it will not easily fall apart during cooking.