The dumplings are not only a lot of shapes, varieties, due to the different flavors around our country, mainly sweet, salty two kinds. Sweet water dumplings, red bean dumplings, broad bean dumplings, date dumplings, rose dumplings, melon nut dumplings, bean paste lard dumplings, date mud lard dumplings and so on. Salty: pork dumplings, ham dumplings, sausage dumplings, shrimp dumplings, meat dumplings, etc., but more pork dumplings. There are also southern flavors of assorted rice dumplings, bean paste rice dumplings, mushrooms, etc.; there is also a head of sweet and a head of salty, a dumpling two flavors of the "double spelling dumplings". These rice dumplings are different flavors of the different rice dumplings, making the rice dumplings family colorful.

Fresh meat dumplings raw materials: glutinous rice, pork leg, reed leaves

Fresh meat dumplings ingredients: ginger, star anise, cinnamon, cotton thread

Fresh meat dumplings seasoning: salt, sugar, wine, soy sauce

Fresh meat dumplings practice:

1, rinse the reed leaves, let go of the water to boil for 5 minutes, fish out.

2, the meat washed and cut into large pieces, with seasonings marinated overnight to taste.

3, the glutinous rice washed, soaked in water for 2 hours, drained, with salt, sugar, soy sauce and other seasonings mixed well.

4, package dumplings.

5, dumplings put pressure cooker, add 8 full of water, high heat boil, small fire roll 2.5 - 3 bells.