5 kilograms of glutinous rice

20 salted duck eggs

750 grams of pork

500 grams of chestnuts

300 grams of Jinhua ham

3 teaspoons of dark soy sauce

1 teaspoon of salt

1 teaspoon of sugar

3 teaspoons of cooking wine

Chicken essence 1 tsp

1 tsp black sesame seeds

3 tsp peanut oil

Savory flavor

Cooking process

Several hours

Advanced difficulty

Egg yolk rice dumplings step by step

1

Scrub 20 salted duck eggs, crack all of them open, and collect the whites into a large container. Remove the salted egg yolks and cut them in half.

2

Cut 1 kilogram of pork into pieces and marinate with 3 teaspoons of soy sauce, a pinch of salt, 1/2 teaspoon of sugar, 1/2 teaspoon of chicken broth, 2 teaspoons of cooking wine, 1 teaspoon of peanut oil, and 1 teaspoon of black sesame seeds for 3 to 4 hours.

3

Cut the raw chestnuts, cook in a pot of boiling water for 15 minutes, remove and soak in cool water, peel off the shells and set aside.

4

Put the dumpling leaves in the water to soak one night in advance.

5

Soak 5 kilograms of glutinous rice in water for half a day, pour off the rice water and drain. Transfer the glutinous rice to a large container and mix with 2-3 teaspoons of cooking soda, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of chicken broth, and 2 teaspoons of peanut oil.

6

To start wrapping the dumplings, take two dumpling leaves and stack them on top of each other in a staggered pattern, bending them to make a bucket shape.

7

Scoop in half of the glutinous rice and add a piece of salted duck egg yolk, a piece of pork or ham, or a piece of chestnut. You can mix and match freely. Varieties include: ham and egg yolk dumplings, chestnut and meat dumplings, egg yolk and meat dumplings, red bean and honey date palm and so on.

8

And then scoop in some glutinous rice on top, eight or nine minutes full.

9

Fold the ends of the leaves over the glutinous rice.

10

Fold the edges down well, and then fold them in one direction.

11

Finally, fold the tip of the rice dumpling leaf and pinch it firmly with your left hand.

12

The triangular dumplings are ready when tied with cotton yarn or palm leaves.

13

Place the wrapped dumplings in a large pressure cooker.

14

Pour in boiling water to submerge the dumplings.

15

Cover the pressure cooker lid and valve, open high heat until the valve out of the atmosphere, from the sound of "snorting snorting" counting, keep the atmosphere for 15 minutes, turn off the heat for 3-4 minutes and then turn off the fire, simmer for 10-20 minutes until the valve pulled up completely out of gas, and then open the lid

This is the first time that I've ever seen a rice dumpling in a large pressure cooker, so I'd like to see you in action.