Fresh meat rice dumplings

Overview

One day when I was visiting the supermarket and saw fresh rice dumpling leaves, I suddenly wanted to eat fresh meat rice dumplings. So I bought rice dumpling leaves and meat. There is also glutinous rice at home. The next morning I soaked the glutinous rice, cut the meat, stir-fried the sauce, marinated it, and wrapped it up and cooked it when I came back in the evening. By the time the rice dumplings were cooked, it was already half past nine in the evening. I endured the torture of gluttony and looked back and forth at the rice dumplings several times, but I refused to reach out and eat one. Wow, I admire my own perseverance so much. The next morning, rice dumplings were my breakfast, and I ate three in one go. Don't be scared, my rice dumplings are mini. The taste is, as you can imagine, delicious. Compared to the ones bought in supermarkets, it is certainly more reliable and more affordable...

Tags

• festival customs
• dragon boat festival
• chicken essence
• fresh meat
• glutinous rice
• light soy sauce
• old soy sauce
• peanut oil
• rope
• shannai 1
• zong leaves
• ginger
• salt

Ingredients

Steps

1. 1 Soak the glutinous rice one night in advance.

   

2. 2 Dried rice dumpling leaves bought in advance. Without fresh rice dumpling leaves, we have to settle for the next best thing.

   

3. 3 Wash the dried rice dumpling leaves and brown rope, put heavy objects on them and soak them in clean water.

   

4. 4 Drain the glutinous rice early the next morning.

   

5. 5 Cut the pork into suitable sized dices.

   

6. 6 Wash the iron pot, put a little peanut oil, heat it over low heat, add ginger slices, sauté until fragrant, then pour in light soy sauce, dark soy sauce, a little water, kaempferol, and simmer until the soup is thick.

   

7. 7 Add the diced meat into the soup and mix well.

   

8. 8 Marinate for two hours.

   

9. 9 Add salt, light soy sauce, dark soy sauce, chicken essence and peanut oil to the glutinous rice, mix well, marinate for a while to add flavor and set aside.

   

10. 10 Soaked rice dumpling leaves.

    

11. 11 Take one or two rice dumpling leaves and roll them into a cone shape from about three-fifths of the way. I like small rice dumplings, so I roll the cone a little smaller.

    

12. 12 First put in some glutinous rice and insert it tightly with chopsticks.

    

13. 13 Add 1-02 pieces of meat, and add a little glutinous rice on top. Don't fill it too slowly.

    

14. 14 Fold the rice dumpling leaves inside and wrap the glutinous rice tightly.

    

15. 15 Then fold the right side of the outer rice dumpling leaf, pinch the rice dumpling leaf with your right hand and press it to wrap it up, quickly press the left rice dumpling leaf with your left thumb, wrap the remaining rice dumpling leaves tightly according to the shape of the rice dumpling, and pinch it left and right.

    

16. 16 Press the end of the brown rope with your left thumb, pull the rope with your right hand and wrap it around the waist of the rice dumpling 3 times, and then wrap the right corner of the rice dumpling twice. Go back to the waist of the rice dumpling and wrap it twice, then tie it with a knot.

    

17. 17 After wrapping the rice dumplings, the remaining ends of the rice dumpling leaves can be cut off with scissors.

    

18. 18 Wrapped rice dumplings.

    

19. 19 Put the rice dumplings into the pressure cooker and pour in water until the rice dumplings are just covered. After boiling the pot, cook over medium heat for 20 minutes.

    

20. 20 Cooked rice dumplings. If you can’t finish it all at once, you can wrap it up and freeze it in the refrigerator. Just heat it in the microwave when eating.

    

21. 21 Peeled rice dumplings.