500g of pork (skinless and boneless) 50g of dark soy sauce

5g of salt 5g of sugar 5g

5g of MSG 15g of wine

1000g of glutinous rice 70g of dark soy sauce

10g of salt 5g of sugar

10g of MSG 20g of lard

20 pieces of dumpling leaves

How to Make Meat Rice Dumplings

Step 1

Peel the skin and pick out the bones of the pork, and cut it into small pieces of about 10g. Add the yellow wine, dark soy sauce, salt, sugar and monosodium glutamate (MSG), mix well, and marinate in the refrigerator for more than 2 hours, overnight is better.

Step 2

Rinse the glutinous rice well, drain without soaking (it will be easier to absorb the sauce), add the dark soy sauce, salt, sugar, monosodium glutamate, and melted lard, mix well, and let stand for 30 minutes or more, as long as the glutinous rice evenly absorbs the sauce.

Step 3

If you are a novice, try to choose the larger type of rice dumpling leaves, and use a piece of rice dumpling leaves to pack a rice dumpling easier to pack. The leaves are softened and washed with water. If you buy the harder kind of leaves, you have to soften them with boiling water or put them in a pot and cook them with water.

Step 4

Fold the leaves 1/3 of the way from the tip.

Step 5

With your left hand resting on the rice dumpling leaf, put in about 40 grams of glutinous rice and spread it flat on the bottom of the leaf. (If you are afraid of wrapping the meat dumplings in different sizes, you can use measuring cups.)

Step 6

Put in 3 pieces of marinated pork, preferably 1 piece of lean meat at each end and 1 piece of fat meat in the center. (Choose panko because with fat meat glutinous rice will be more fragrant and oily when cooked, put lard in the glutinous rice for the same reason.)

Step 7

And then cover the top of the meat evenly with about 40 grams of glutinous rice.

Step 8

Fold the end of the rice dumpling leaf upwards from the glutinous rice to cover all the glutinous rice.

Step 9

Fold the end of the rice dumpling leaf to one side and pinch it tightly with your hands.

Step 10

Wrap this end around two or three times with cotton thread to secure the end of the rice dumpling leaf folded to one side.

Step 11

Evenly around the other end, dumplings in the hands of the head, the same around two or three times to tie the knot, a meat dumplings on the completion. By the way, the thread should not be tied too tightly, or the dumplings are not easy to cook through.

Step 12

2 pounds of glutinous rice 1 pound of meat total **** package of 16 meat dumplings, or more cost-effective.

Step 13

Packed meat dumplings into the pressure cooker, the water must be drowned so the dumplings, the top of the best pressure something, do not let the dumplings float, pressure cooker out of gas burn 20 minutes off the fire.

Step 14

When the pressure cooker is out of gas, pour out the dumplings and rinse them with water while they are still hot.

Step 15

Don't stew in the pressure cooker for too long, the glutinous rice stewed rotten is not good, watch the Voice of China tonight, forget to pour the dumplings, the surface of the glutinous rice is also slightly rotten, but the taste is still OK, in fact, slightly cooled will be more tough, more delicious.