Current location - Recipe Complete Network - Health preserving recipes - How to make fresh meat dumplings
How to make fresh meat dumplings
Raw materials: 2 pounds of glutinous rice, about 45 pieces of palm leaves, 2 small bundles of palm rope, 20 grams of salt, 400 grams of pork, 20 grams of dark soy sauce, 60 grams of soy sauce, 10 grams of cooking wine,

25 grams of vegetable oil.

Practice:

1. Soak the dried palm leaves and palm ropes for 12 hours in advance, and cook them for half an hour before wrapping the dumplings.

2. Clean the boiled palm leaves and cut off the roots with stalks with scissors.

3. Cut the pork into small pieces, season with salt, soy sauce, soy sauce, cooking wine and a little vegetable oil, and marinate in the refrigerator for 12 hours.

4. Soak the glutinous rice for 12 hours in advance, fish it out, and control the water.

5. Add soy sauce to the soaked glutinous rice, stir well, and marinate for 2 hours to taste.

6. Overlap 2 palm leaves, smooth side in, and fold 1/3 of the way up.

7. Hold the bottom of the folded palm leaf with your left hand, and with your right hand, fold the palm leaf from right to left into a funnel shape.

8. Fold the bottom of the funnel tightly without small holes.

9. Use a spoon to put in a layer of marinated glutinous rice first and press firmly.

10. Put a layer of panko on top of the glutinous rice and press firmly.

11. Put another layer of glutinous rice on top of the pork and press it firmly, 9 minutes full.

12. Fold down the upper palm leaf to cover the filling, and while folding down the palm leaf, fold the palm leaf on both sides of the mouth inward, so that the rice will not leak out, and it will be easy to get out of the corner.

13. Then bend the palm leaf to the right.

14. Tie the dumplings tightly with brown rope or cotton rope, and cut off the excess palm leaves with scissors, and a four-cornered brown is wrapped. Cook in a pressure cooker for 45 minutes after it comes to steam.

Tips:

1. The ratio of dark soy sauce to light soy sauce is 1:3.

2. Use fresh palm leaves, no need to soak them, just clean them after cooking.

3. When wrapping the dumplings, the smooth side of the palm leaf is next to the rice.

4. When wrapping the rice dumplings, the rice should be pressed solid, so that the dumplings cooked out of the firm, good taste.

5. Be careful to fold several corners, otherwise the rice dumplings are easy to leak into the water, affecting the taste.

6. Tie the brown rope should be moderate strength, a little hard to bundle.

7. Cooking rice dumplings in an ordinary pot usually takes 2-3 hours, and cooking them in a pressure cooker takes 45 minutes after vaporization.