(12 servings or so)

Dumpling Leaves (2-3 per dumpling)

5 cups of glutinous rice

Half a cup of raw peanuts

1 catty of Pork (cut into cubes)

6 Salted Duck Egg Yolks

3 Chinese Sausages

2 Tablespoons of Soya Sauce

2 tsp Salt< /p>

Marinade

Half teaspoon sugar, 2 teaspoons soy sauce, 2 teaspoons yellow wine, half teaspoon pepper, 1 teaspoon oil, half teaspoon salt.

Steps

1

Soak the dumpling leaves, glutinous rice and peanuts overnight. Mix the pork and marinade in a bowl and marinate overnight in the refrigerator. The marinade will cause the glutinous rice to absorb the unique savory flavor. The next day, wash the dumpling leaves, drain the water from the glutinous rice, and mix well with the bowl of soy sauce and salt, and set aside. Boil the peanuts for 5 minutes, drain the water and set aside.

2

Pot on fire, hot oil, add pork stir-fry for a few minutes, then add water, cover the pot and cook over medium heat for 5-10 minutes, until the meat fully absorbs the broth, serve.

3

Salted duck egg yolks each cut in half, sausage cut into 12 small pieces.

4

Cut off the hard rod at the end of the dumpling leaves, and use cotton or hemp rope for the threads of the dumplings; to make sure the threads don't break easily, it's best to soak the rope in water beforehand.

5

Packing dumplings: as shown, first fold the dumpling leaves like this into a funnel shape, spread the glutinous rice, put the filling, and then a layer of glutinous rice, wrapped up, tied, and cut off the exposed part. Sometimes zongzi leaves will break when wrapping, so prepare a few more pieces.

6

Pack the rice dumplings in cold water, and neatly yard into the pot, with a heavy weight on top to compact the dumplings, so that the cooked dumplings will not fall apart. The water should be soaked through the dumplings about two inches, to be re-rolled up and then cooked with a strong fire for about 1 hour can be.