Dragon Boat Festival Rice Dumplings

Overview

Every year on the eve of the Dragon Boat Festival, I will be busy all day and make a lot of rice dumplings. Although I am very tired, when the rice dumplings are cooked, the aroma fills the house. I'm always eager to eat one or two at this time. My favorite is the meat dumplings. As for losing weight, let’s talk about it after today.

Tags

• snacks
• old man
• afternoon tea
• dragon boat festival
• spring recipes
• glutinous rice
• mung beans
• pork belly
• preserved fruit
• rhubarb rice
• sago
• salted egg yolk
• zong leaves

Ingredients

Steps

1. 1 Cut the pork belly into pieces, add an appropriate amount of cooking wine, a little dark soy sauce, a spoonful of oyster sauce, an appropriate amount of five-spice powder and an appropriate amount of light soy sauce, then add some ginger slices and green onion segments, mix well and marinate for more than two hours. I marinated it the night before.

   

2. 2 Soak mung beans for six hours. I soaked them before going to bed the night before.

   

3. 3 Blanch the rice dumpling leaves in boiling water and soak until soft. Use scissors to cut off the stems of the rice dumpling leaves. You can also soak this the night before.

   

4. 4 Soak the glutinous rice two hours in advance.

   

5. 5 Cut the salted egg yolk in half, spray with white wine and simmer in the microwave on high heat for 1 minute.

   

6. 6 Drain the mung beans and glutinous rice and mix together. Chop more green onions and add 4 tablespoons of salt, an appropriate amount of pepper powder and a little sesame oil and mix well. I used three kilograms of glutinous rice and half a kilogram of mung beans. The salt was just right (about 25 grams). I used two ounces of green onions.

   

7. 7 If there are cracks or holes in the rice dumpling leaves, you can wrap them with two sheets stacked together. Stack them face up, or stagger them, to make the rice dumplings bigger. Fold the rice dumpling leaves into a funnel shape, with an extra overlap at the bottom to prevent the bottom from leaking.

   

8. 8 Put a layer of glutinous rice on the bottom of the rice dumpling, put a piece of egg yolk on it, then put a layer of glutinous rice, then put a piece of meat, and finally put a layer of glutinous rice on it. Press firmly with a spoon and do not overfill the funnel.

   

9. 9 Use your thumb and forefinger to pinch the sides of the "funnel" inwards, without pinching them together. Cover the upright leaves, take out the thumb and index finger, and press the other hand along the top of the "funnel" to form a triangle, and then fold back the remaining leaves.

   

10. 10 Tie the rice dumplings tightly. I made about forty rice dumplings with these ingredients.

    

11. 11 Wrap everything up and fill the large pot with water to cover the rice dumplings. Cover, bring to a boil, turn to low heat and simmer for two and a half hours.

    

12. 12 This is how to make sago crystal rice dumplings. Add milk powder and sugar to sago, then add milk until the sago is just covered. Mix well and let stand for twenty minutes.

    

13. 13 I added candied dates to it. Since I was in a hurry, I wrapped the sago before it was soaked, so it was a bit watery and difficult to wrap. It will be ready to pack after the sago has absorbed the water. However, you need to be gentle when making this kind of rice dumplings. It only takes 40 minutes after the water is boiled. Don't press it after cooking, as it may become deformed. And it tastes better chilled.

    

14. 14 The third type of rhubarb and rice dumplings. Rhubarb rice needs to be soaked for two hours in advance. For the preserved fruits, I used candied dates, orange cakes and dried cranberries. Cut them into pieces, add appropriate amount of sugar and 100g of soaked mung beans and mix evenly. I also added 20g of dried tangerine peel to remove the fishy smell and increase the aroma.

    

15. 15 There are not enough rice dumpling leaves. The rice dumpling leaves I bought later are of very good quality and can be used to wrap a rice dumpling. Fill in the mixed rhubarb rice in the same way and tighten it tightly.

    

16. 16 If you don’t understand the picture above, look at the method of making zongzi again to study it.

    

17. 17 The binding must be tight. I only bind it once. If you don't know how to operate it, just tie it up. The key is not to overcook. These materials make about twenty rice dumplings.

    

18. 18 Rhubarb rice dumplings also need to be simmered for 2 hours. Here are all kinds of cooked rice dumplings, not a single one missing.

    

19. 19 Appreciate the finished product.