Meat dumplings
Pork belly 600g | Plumb pickles 80g |
Ginger (cured meat) 3 tablets | Sugar (cured meat) 20g |
Dark soy sauce (cured meat) 2 scoops | Soy sauce (cured meat) 1 scoop |
Salt (cured meat) One scoop | Glutinous rice Appropriate amount |
Zongye Appropriate amount | Cotton rope Appropriate amount |
Dark soy sauce (for glutinous rice) One scoop | Salt (for glutinous rice) Appropriate amount |
Salted egg yolk Appropriate amount | White wine (for removing fishy egg yolks) A little |
Step 1
Pork belly cut into cubesStep 2
Add a spoonful of soy sauceStep 3
Add two tablespoons of dark soy sauceStep 4
Add appropriate amount of saltStep 5
Add a spoonful of sugarStep 6
Add ginger slicesStep 7
Mix well and marinate for 8-12 hoursStep 8
Wash the glutinous rice and soak it overnight to control the moisture.Step 9
Wash and dry prunes to control moisture Wash the egg yolks and spray a little white wine to remove the smell. Wash rice dumpling leavesStep 10
Put prunes into glutinous rice Add a spoonful of dark soy sauce and an appropriate amount of saltStep 11
Mix wellStep 12
Cut off both ends of the rice dumpling leaf and roll it into a cone shape. Hold the rice dumpling leaf in your left hand, put in a spoonful of glutinous rice, an egg yolk and a piece of pork belly, and then add an appropriate amount of glutinous rice.Step 13
Cover the indentation with the rice dumpling leaves and press them tightly. Fold the left rice dumpling leaf to the lower left; fold the right rice dumpling leaf to the lower right; fold the extra rice dumpling leaves to the side; tie them tightly with cotton rope.Step 14
Put it into the pot and add appropriate amount of water (add more) Bring to a boil over high heat, then reduce to low heat and simmer for two hours.Step 15
You can eat it hot or cold.Step 16
FinishStep 17
FinishStep 18
Finish Meat dumplings cooking tips