Ingredients

Sticky rice

500g


pork belly

300g


Zongzi leaves

25 pictures


Peeled mung beans

200g


How to make mung bean and pork rice dumplings

  1. 300 grams of pork belly, cut into thumb-sized pieces. Choose fatter ones to taste better. Full-fat meat is better.
  1. Marinate meat: appropriate amount of onion, ginger and garlic, 1g of Sanxiang, 30g of oyster sauce, 20g of soy sauce, 2g of salt, 10g of cooking wine. Prepare everything, add to the meat, mix well and marinate for more than 5 hours, marinate for one night. More flavorful
  1. Shisanxiang, I like using this, it saves trouble😄, 1 gram is about the size of a thumb
  1. Boil the rice dumpling leaves, cook for about two minutes, remove, wash and dry.
  1. Next, soak the rice and mung beans. I bought 200 grams of peeled mung beans and 500 grams of glutinous rice. Soak in water for 3 hours, drain and set aside.
  1. Season the glutinous rice and mung beans. Add 20 grams of light soy sauce, 5 grams of salt and 10 grams of oil to the glutinous rice. Add 5 grams of salt and 5 grams of oil to the mung beans. Stir evenly.
  1. Open the package and sort it: a layer of glutinous rice, a layer of mung beans, a piece of meat, a layer of mung beans and a layer of glutinous rice, and then wrap them up. You can search for the method of making rice dumplings by yourself. Any shape will work.
  1. The ones I make are four-corner rice dumplings. Some people like to just tie one thread in the middle. It’s very simple. But I personally like to tie more and make sure they are firmer so that the glutinous rice is firmer and chewier. Please ignore that my rice dumpling thread is too thick😄, because there are many such threads at home, so I can use them together.
  1. Wrap everything and put it in the pot. Add water. The amount of water should not exceed the rice dumplings. Press the pressure cooker for 50 minutes. You must have a pressure cooker. It saves time and trouble.
  1. The cooked rice dumplings are swollen and firm.
  1. I made two fillings, the yellow one is mung bean and pork filling, and the white one is fake pork filling. If you like to eat fake pork filling, I recommend wrapping it a little, it’s delicious.
  1. The pork is not fat enough. Next time I will buy fatter, so it will taste better if it is oily😋Haha!
  1. To make fake stuffing, just wrap the meat with a piece of fake stuffing and then wrap it in.

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