Fuzhou pork rice dumplings

Recipe Recommendations

• rice appropriate amount
• peanut appropriate amount
• mushrooms appropriate amount
• lean meat appropriate amount
• soy sauce appropriate amount

• original
• cook
• half an hour
• simple

Steps for Fuzhou pork rice dumplings

1

Soak the mushrooms, wash them, and cut them into quarters

2

Cut lean meat into slices (personally, I think it's more like ham if it's bigger and faster, but small pieces of meat taste more lovely). At home, I usually cut a piece as big as a thumb, add soy sauce, and slightly marinate until it tastes delicious.

3

Soak rice and peanuts separately, and mix well

4

Wash the zongzi leaves and soak in water

5

All pretreatment materials

6

First roll the zongzi leaves into a cone shape, usually roll them twice, insert chopsticks (to help consolidate), scoop on a spoonful of mixed rice and peanuts, usually use chopsticks to consolidate, then put a piece of marinated pork, a few pieces of mushrooms, then put a layer of rice and peanuts, and collect the corners (a good zongzi has three corners at the top, which must be strong and full, and must not be scattered when cooking)

7

Close your mouth and string it into strings. Traditional rice dumplings are about 3-4 strings, with ten strings per string. If you give gifts, you need to use red paper to frame the corner at the bottom. I don't have a big pot at home, so I have to wrap it in a pocket. Lovely, use a pressure cooker to cook it

Recipe Categories

• snack recipes
• Dragon Boat Festival
• Autumn recipes