Meat dumplings
Overview
How to cook Meat dumplings at home
Tags
Ingredients
Steps
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Mix glutinous rice and rice at a ratio of 5:1. After washing, soak in a sauce of soy sauce, sesame oil, sugar and an appropriate amount of water. The water should cover the rice. Soak overnight
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Debone the chicken legs and cut them into pieces, then marinate them with salt, soy sauce, cooking wine, starch, thirteen spices, onions and ginger for 30 minutes. Of course, you can also use pork, fat or lean as you choose, but when wrapping, the fat meat should be wrapped loosely and the lean meat should be wrapped tightly.
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There are many kinds of rice dumpling leaves. In the north, they are mostly made of reed leaves and tied with Malian grass. In the south, they are mostly made of Ruo leaves and tied with cotton thread. Take one or two rice dumpling leaves (use one for the wide one and two for the narrow one). Fold a quarter of the head of the rice dumpling leaf into a bucket shape, making sure the bottom is folded tightly to prevent rice from leaking out.
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Put some glutinous rice, not too much.
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Place marinated chicken in one.
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Add some glutinous rice to cover the meat and compact it.
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Hold the bottom of the rice dumpling with your left hand and press the leaves from the middle with your right hand.
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Use your left hand to fold off the excess parts on both sides, and fold the extra tail of the rice dumpling leaves to the left.
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Tie the folded rice dumplings with cotton thread and tie them tightly.
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Place the wrapped rice dumplings into the pressure cooker, fill with water and cover the pot tightly. Bring the pot to a boil over high heat, continue on high heat for 15 minutes, then low heat for 5 minutes, finally turn off the heat, simmer for 20 minutes, and then open the lid.
