1. Meat dumplings are more difficult to cook because the glutinous rice itself is relatively sticky, and the rice dumpling leaves are insulated. If you want the meat filling to be fully cooked, you need to increase the time and heat to cook the rice dumplings. Generally, it saves time, water and gas to cook rice dumplings in a pressure cooker.

2. When cooking rice dumplings in a pressure cooker, you usually add water to cover the rice dumplings. After the steam comes up, change to medium heat and cook for half an hour. Turn off the heat and simmer for another 20 minutes. Let the pressure cooker depressurize and steam the rice dumplings in the pot. Soak in cold water.

3. If you use an ordinary iron pot to cook, it will take longer. First cook on high heat for 2 hours. Be careful not to let the water dry out in the middle. Remember to add cold water. After 2 hours, add enough water and cook over low heat for 2 hours until the meat and rice are simmered.

4. Meat rice dumplings are best eaten while they are hot. They are sweet, soft and glutinous, oily but not greasy, and have the delicious flavor of meat in them.