Until today, at the beginning of May of the lunar calendar every year, Chinese people soak glutinous rice, wash rice leaves and wrap rice dumplings in their homes. There are more varieties of them. From the stuffing point of view, there are many small dates in the north of Beijing dumplings; in the south, there are many kinds of stuffing, such as bean paste, fresh meat, eight treasures, ham, egg yolk, and so on. The custom of eating dumplings has been prevalent in China for thousands of years, and spread to Korea, Japan and Southeast Asian countries.
Food Material List
- 1 Glutinous rice 1000g
- 2 Pork 200g
- 3 Salted Egg Yolk 6
- 4 peanut Appropriate amount
- 5 Red bean Appropriate amount
- 1 Soak glutinous rice, peanuts and red beans in advance for 4 hours
- 2 Pork peeled, cut into small pieces, add salt, rice wine, raw soy sauce, old soy sauce, five spices powder, marinate for 2 hours, add salt, raw soy sauce, old soy sauce into the soaked glutinous rice, mix evenly.
- 3 Take two leaves of Zongye and cut off the root. The back of two leaves of Zongye is attached to the back and folded obliquely. They are nested in a funnel. A little glutinous rice is poured into the bottom. Egg yolk, pork and peanuts are poured in turn.
- 4 Finally, cover the glutinous rice, press down the top, press down the leaves on both sides with thumbs, and finally fold down more than the leaves on the front, wrap up with straw ropes, and wrap up a dumpling.
- 5 Add cold water to the pot, without rice dumplings, cook for 2.5 hours until cooked.
- 6 finished product
- 7 finished product
- 8 finished product