Pea and Corn Dumplings

Overview

I have been making this rice dumpling for several days but have not distributed it. In addition to this one, I have also made another kind. Not only are the fillings different here, but the wrapping methods are also different. Mima is learning and trying various methods. It is very good. ‘Different regions have different eating habits. Learn from everyone and improve yourself, haha. Mima added a little bit of sugar to the filling of this rice dumpling. It is not very sweet and has a little bit of flavor. If you like it very sweet, you can eat it with white sugar. Even without adding sugar, it is still very delicious. I don’t know the name of the rice dumplings made today because they are very long, so Mimi calls them long triangle rice dumplings. If you know, please tell me.

Tags

• staple food
• snacks
• home cooking
• old man
• dragon boat festival
• summer recipes
• students
• corn
• cotton thread
• glutinous rice
• peas
• reed leaves
• white sugar

Ingredients

Steps

1. 1 Part of the material picture (clean the fresh reed leaves and scald them in a pot of boiling water. This is omitted here. They are all included in Mima’s first two rice dumpling diaries.)

   

2. 2 Mix the good glutinous rice with peas and corn kernels, add appropriate amount of sugar and mix evenly.

   

3. 3 Make a funnel with the fried reed leaves with the roots inside and the leaves slightly outside.

   

4. 4 Pinch the root of the leaves with your hands and turn them around to make a slightly larger funnel.

   

5. 5 Fill the funnel with prepared stuffing, not too high, just level with the funnel.

   

6. 6 Press down the roots and leaves slightly to cover the rice

   

7. 7 Wrap it with cotton thread and tie it tightly.

   

8. 8 Wrapped rice dumplings.

   

9. 9 Wrapped rice dumplings.

   

10. 10 Put the wrapped rice dumplings into the inner pot of the pressure cooker, add water to cover the rice dumplings, activate the tendons, lower the valve and boil the pot.