Bacon dumplings

Published Feb 6, 2022 at 19:19pm ET

Bacon dumplings

I dont know whether my family has more bacon or I have prepared more. The dumplings are all wrapped up and there is still a lot of bacon left. Think of his good dumplings, and hastily bought a catty of glutinous rice to wrap dumplings, this is the origin of my bacon dumplings, haha.

Food Material List

1 Bacon 220g
2 Glutinous rice 500g

Operational steps

1 After the bacon is washed, cut into small pieces.
2 After washing the glutinous rice, soak it in water for 4 hours, mix it with 35g raw extract and 12g vegetable oil evenly, coat it with fresh-keeping film, rise for 2 hours, and set aside.
3 Soak the leaves half a day in advance; put water and salt in the boiling pot, boil the leaves in the pot for 5 minutes, turn off the fire, then rinse them repeatedly under the flowing water; take two pieces of leaves and fold them together (if there is no water on the leaves, dip them in clean water); roll them from the middle of the leaves to the body and roll them into a funnel. Shape;
4 Fill the funnel with a small amount of glutinous rice, compact it, and put in a piece of bacon.
5 Fill in glutinous rice; compact;
6 As shown in the figure, knead the dumplings tightly, turn the leaves over and cover them.
7 Fingers press over the rolled leaves of Zongye again.
8 Tie the zongzi with cotton thread, put the wrapped zongzi into the pressure cooker, pour in the clear water which is flat with the zongzi, and boil for 40 minutes after steaming.
9 After natural cooling, dumplings can be stored in fresh-keeping bags and frozen.

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