When I was making this spiced meat dumpling, I opened Lao Yang's log and Rachelk111 's log on the computer at the same time to make reference. I was learning while doing it. Hehe, hard work pays off, success!
Super rich fillings, meat, egg yolk, mushroom, rice dumplings, but also with a little bit of onion fragrance, and a people can not stop fragrant meat dumplings!
Come and taste it!
spiced pork dumplings
By AshleeWalsh
Recipe Recommendations
- sticky rice 700 grams
- duck egg yolk of 7
- onion half a
- Pork Plum Blossom Meat 400 grams
- dried mushrooms 50 grams
- lemon juice appropriate amount
- onion appropriate amount
- salt appropriate amount
- ginger slices appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for spiced pork dumplings
1
Wash 400 grams of plum meat for later use.
2
Cut the plum meat into small pieces, add salt, five-spice powder, soy sauce, soy sauce, ginger slices, spring onion and a few drops of lemon juice, mix well, cover, and place in the refrigerator to refrigerate and marinate overnight.
3
Wash the sticky rice thoroughly, soak it in clear water for 3 hours. If it is hot, place it in the refrigerator. Before using, control the water and stir in a small amount of baking soda.
4
Soak the dried zongzi leaves and straw ropes overnight, boil them with boiling water and disinfect them, and carefully clean each zongzi leaf.
5
Set aside half of the onion.
6
Shred the onions, put enough soybean oil in the pan and stir fry until golden brown (maybe I put too much oil and didn't turn yellow but became very soft).
7
Leave 2/3 of the remaining base oil from the stir-fried onions to stir-fry and dry the sticky rice. After boiling each rice grain with oil, add soy sauce, soy sauce, five-spice powder, and salt to taste. Under the premise of not pasting the pan, you can stir-fry for a while longer, and the taste will be stronger, because some salt will be lost when cooking.
8
Soak the mushrooms in advance to soften.
9
Stir-fried sticky rice, stir-fried onions, stir-fried beef with the remaining 1/3 of the oil, cut the soaked mushrooms into small dices, remove the egg white from the salted duck eggs and leave the egg yolk for later use.
10
Take two zongzi leaves and stack them slightly staggered, and cut off the roots.
11
Roll it into a funnel shape as shown in the figure.
12
Lay a layer of sticky rice on the bottom.
13
Add appropriate amount of diced pork, diced mushrooms, half egg yolk, and onion.
14
Then lay a layer of sticky rice and tighten it.
15
Fold the remaining rice dumplings on both sides together and compact them.
16
Smooth out the remaining rice leaves by hand and fold them over.
17
Bind it firmly with rice dumplings rope and cut off excess rice dumplings leaves.
18
Add enough water to the pot to boil and add the wrapped rice dumplings. Make sure the water reaches the rice dumplings. Cook on high heat for 1 hour, turn to low heat for 1 hour, turn off the heat and keep it for another 2 to 2 hours. Better.spiced pork dumplings Make Tips
1. Putting a small amount of baking soda into the sticky rice can make the rice dumplings more chewy and facilitate digestion. 2. The taste should be stronger when frying sticky rice, because some salt will be lost when cooking. 3. When boiling, the water must not pass through the rice dumplings. When cooking on high fire, pay attention to adding hot water instead of cold water in time when there is little water, otherwise it will easily be cooked. 4. You can adjust the cooking time according to the size of the rice dumplings. 5. Put rice dumplings that cannot be eaten in cold water, and it can be refrigerated or even frozen in the refrigerator. 6. Do not consume too much at one time, otherwise it will not be easy to digest.