Round glutinous rice 300 grams of pork

Dumpling leaves and watercress strings

Supplementary Ingredients

1/3 tsp. salt 1/3 bowl of soy sauce

Small amount of rice wine, small amount of monosodium glutamate (MSG)

Peat Rice Dumplings Step by Step

1. Cut the pork into 5-centimeters strips, and soak them overnight in soy sauce, rice wine, and MSG

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2. mix the glutinous rice with the sauce soaked in meat and salt, and then mix it again after 10 minutes until it is even

3. fold 2 rice dumpling leaves back to back, and then fold them into a straight angle spoon shape at 1/4 of the way up, take about 2 spoons of rice and spread them inside the leaf spoons, and put the meat strips straight into them, and then spread another 2 spoons of rice to cover the strips of meat. The remaining part of the leaves should be folded from the end of the rice to cover the remaining part of the leaves, and the corners should be folded at the folded area

4. The body of the rice dumplings should be held by the hand that holds the leaves, and the middle hand should be pinched and folded under the part of the leaves that covers the rice dumplings; the rope should be wrapped around the folded leaves and tied, and then wrapped around the whole rice dumplings body

5. When the rice dumplings are finished, place them in a big pot, put in cold water, and boil them on a high heat, then switch to a medium-small heat and boil them for 4 hours, and then turn off the heat and let them simmer for an hour

Video on How to Make Meat Rice Dumplings

Tips

●The dumpling filling seasoning: salted pork dumplings should be first fresh pork with a little monosodium glutamate, sugar, wine, salt, soy sauce mixing repeated rubbing until the seasoning penetrated into the pork before wrapping.

●The dumplings are tied: the bean paste dumplings should not be tied too tightly to prevent the rice grains from squeezing into the bean paste, and if the cooking is not thorough, there will be the phenomenon of entrapment. Salted pork dumplings if you use fat pork should not be tied tightly, moderately loose can be. If you use lean pork should be tied tightly, because the lean meat will shrink after cooking, dumplings fat juice will leak into the water, can not keep the dumplings fat sticky.

● Cooking: Cooking rice dumplings must be water rolled before falling rice dumplings, the water should be immersed in rice dumplings surface, to be the water to re-roll up after the high-flame cooking for about 3 hours can be. Do not add raw water in the process of cooking rice dumplings. Be careful not to add raw water during the cooking process, and pay attention to the fact that the rice dumplings should not be cooked with other rice dumplings. The water can be used to make the rice dumplings.