How to make Piao Xiang Salted Meat Rice Dumplings (with wrapping method) ?
Prepare all the ingredients.
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Wash the glutinous rice and soak in cold water for half an hour to an hour, soak and pour out the water + oil + salt.
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Soak the peeled green beans for 3-4 hours in advance, then drain the water + oil + salt.
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Marinate the pork, put oil, salt, soy sauce, garlic cloves, you can add star anise, cinnamon, coriander and other spices according to personal preference.
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The dumpling leaves should be cut off the head and tail with scissors, blanch the dumpling leaves with boiling water for 3~5 minutes, then fish out and put them into cold water to soak for 15 minutes, and then brush the front and back of the dumpling leaves with a clean brush. (Note: the raised stalk in the middle of the dumpling leaves is the back, and the one that's concave is the front)
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Take two dumpling leaves and put them into cold water. Take two rice dumpling leaves, front side up, and cross them together to form an x shape, with the center of the cross as the apex to form a funnel shape. Be careful to make it a little tighter to prevent rice leakage.
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Put a spoonful of glutinous rice in a large spoon and compact it.
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Place a spoonful of peeled mung beans in the glutinous rice and spread it out.
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And put a piece of panko.
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Cover with another thin layer of glutinous rice evenly.
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Fold back the leaves on the top and bottom, and cut off the folded excess leaves with scissors.
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Wrap the sides with smaller leaves to seal.
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Fold back and forth, cut off the excess leaves, and seal both sides.
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Wrap with cotton string, two x's on each side.
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Cut off the excess cord.
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Roughly like this, with a fork on each side, or you can wrap the string around to your liking.
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The fragrant dumplings are ready!
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Cook in the water for two hours is good, boil off medium-low heat.