Taiwanese Mushroom Roasted Pork Rice Dumplings

Overview

This Taiwanese mushroom-roasted pork rice dumpling is modeled after the 1980 roasted pork rice dumpling I had in Xiamen last year. Ordinary meat dumplings just marinate the meat in advance. As for Taiwanese meat dumplings, in addition to marinating, crispy red onions, dried shrimps, etc. are also added to enhance the flavor, and there is an additional step of stir-frying. Personally, I feel that the fried meat tastes more fragrant and is easier to savor! Although the ingredients are not that rich, the taste is quite good. This salty rice dumpling is welcomed by all the men in the family. The materials at home are limited, so I didn’t add dried shrimps to the salted rice dumplings this time. In addition, since I didn’t have chestnuts, I added some chickpeas on a whim, and the result was a big surprise! ! After cooking, the chickpeas will feel like they are exploding when you eat them, and the inside will be fragrant and glutinous, so delicious! Highly recommend everyone to try it!

Tags

• staple food
• home cooking
• old man
• dragon boat festival
• summer recipes
• chickpeas
• cooking wine
• dried flower mushrooms
• glutinous rice
• light soy sauce
• old soy sauce
• pork belly
• quail eggs
• red onion sauce
• zong leaves
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients for making salty rice dumplings. My quail eggs are braised. I think salted egg yolk is more delicious;

   

2. 2 Wash the pork belly and cut into small pieces, then add salt, pepper, appropriate amount of light soy sauce, dark soy sauce and cooking wine;

   

3. 3 Catch it evenly and put it in the refrigerator and refrigerate it overnight;

   

4. 4 Mushrooms and chickpeas are also soaked one night in advance;

   

5. 5 Glutinous rice is also soaked 2 to 3 hours in advance. After soaking the glutinous rice, drain the water, add a little salt and dark soy sauce, mix well and set aside. You don’t need a lot of seasoning here because the other ingredients also contain salt;

   

6. 6 Remove the soaked mushrooms and cut into strips. Put a little oil in the pot, then add the mushrooms and stir-fry;

   

7. 7 Add red onion paste and stir-fry until fragrant. You can add more sauce to enhance the flavor. If you don’t have red onion sauce, you can use shallots to fry the red onion crisps yourself. This is the same as the red onion crisps in braised pork rice. You can search for it yourself;

   

8. 8 Add the marinated pork belly, stir-fry for a while and then turn off the heat. The meat at this time is still raw and cannot be eaten directly;

   

9. 9 Let’s take a group photo with the ingredients of salty rice dumplings;

   

10. 10 Boil the rice dumpling leaves in boiling water, then take two rice dumpling leaves, cut off both ends and stack them head to tail. Fold them from about 1/3 of the bottom to form a funnel shape. Pay attention to the bottom tip to be solid, otherwise the rice will leak easily. First put a chickpea at the bottom, then a little glutinous rice, you can poke it with chopsticks and press it tightly;

    

11. 11 According to personal preference, add pork belly, quail eggs, and chickpeas;

    

12. 12 Repeat the process of placing glutinous rice, meat, quail eggs, and chickpeas until it is basically flush with the upper edge of the funnel;

    

13. 13 Wrap the rice dumplings in the same way as wrapping sweet rice dumplings, tie cotton rope around the waist, and tie tightly. The method of cooking rice dumplings is the same as sweet rice dumplings. But when cooking salty rice dumplings, you need to add some salt to the soup to prevent the salt in the rice dumplings from being released into the water and making the taste dilute.