Teochew style rice dumplings

10 kilograms of glutinous rice, 4 kilograms of pork belly, 3 kilograms of bird eggs, 2 kilograms of peeled mung beans, 1.5 kilograms of peanut kernels, 1.5 kilograms of dried vegetables, half a kilogram of mushrooms, salt, lard, soy sauce, palm leaves About 5 small handfuls, rice wine

How to make Chaozhou-style rice dumplings

Step 1

Material

Step 2

Soak the palm leaves in hot water and wash them with clean water

Step 3

Soak shiitake mushrooms and cut into three pieces

Step 4

Wash the glutinous rice, put it in a vegetable basket and let it dry. Put two tablespoons of lard in the pot, add half of the glutinous rice and fry it, then add an appropriate amount of salt and stir-fry evenly.

Step 5

Cut the pork belly into small pieces, add rice wine, salt, soy sauce, soak the peeled mung beans until soft, put the peanut kernels into the pot and stir-fry over low heat to peel off the skin, then use a blender to break it, use a blender to break (or chop) the dried vegetables, and put it in the pot Add a small amount of oil, add chopped peanuts and stir-fry, then add dried vegetables and stir-fry until fragrant. Put the eggs in a pot under cold water. When cooked, pour out the hot water and add cold water to peel them.

Step 6

To be honest, I’m not very good at wrapping. I usually use two palm leaves to surround a cloak, put glutinous rice, mung beans, peanuts, bird eggs, meat, mushrooms, and a small amount of mung beans, and cover it with glutinous rice.

Step 7

Put the wrapped rice dumplings into the pressure cooker, add water to the rice dumplings, and cover the pot. Bring to a boil over high heat, turn to minimum heat for 30 minutes, turn off the heat and wait until the air leakage is complete.

Step 8

Open brown slightly

Step 9

Starting from learning, it is a must-have every year Teochew style rice dumplings cooking techniques

I made 120 rice dumplings with these ingredients. If I want to make less, I’ll have to reduce the quantity