Spiced meat dumplings

Spiced meat dumplings

Introduction:

"When I made this kind of spiced meat dumpling, I opened the logs of Lao Yang and rachelk111 on my computer at the same time as a reference. I learned and made it at the same time. Ha ha, my kung fu is as good as those who want to make it. Success! Filling super rich, meat, egg yolk, mushrooms, rice dumplings, but also with a little onion fragrance, another can't stop fragrant meat dumplings!! Come and have a taste

Production steps:

Step 1: wash 400g plum meat and set aside.

Step 2: cut plum meat into small pieces, add salt, five spice powder, soy sauce, soy sauce, ginger slices, scallion and a few drops of lemon juice, mix well, cover it and put it in the refrigerator to marinate overnight.

Step 3: clean the sticky rice and soak it in water for 3 hours. If it's hot, put it in the refrigerator. Control the water before use and mix in a small amount of baking soda.

Step 4: dry rice dumpling leaves and straw rope overnight, then boil and disinfect with boiling water, and carefully clean each rice dumpling leaf.

Step 5: Reserve half of the onion.

Step 6: shred the onion, add enough soybean oil in the pan and stir fry until golden yellow (maybe I put too much oil, but it doesn't turn yellow, just becomes very soft).

Step 7: leave 2 / 3 of the remaining base oil of fried scallion, stir fry the sticky rice which is soaked and controlled to dry. After each rice grain is covered with oil, add soy sauce, soy sauce, five spice powder and salt for seasoning. On the premise of not pasting the pot, you can stir fry for a while. The taste should be heavier, because some salt will be lost when cooking.

Step 8: soak mushrooms in advance.

Step 9: stir fried sticky rice, stir fried onion, stir fried beef with 1 / 3 of the remaining oil, pickled mushrooms, cut into small cubes, salted duck eggs, remove the egg white and leave the egg yolk.

Step 10: take two rice dumpling leaves and fold them together, and cut off the rhizome.

Step 11: funnel as shown in the picture.

Step 12: lay a layer of sticky rice on the bottom.

Step 13: add appropriate amount of diced meat, diced mushrooms, half egg yolk and shallot.

Step 14: lay another layer of sticky rice for compaction.

Step 15: fold and compact the remaining leaves on both sides.

Step 16: flatten the remaining leaves by hand and turn them over.

Step 17: tie the rice dumpling rope firmly and cut off the extra leaves.

Step 18: add enough water to the pot, bring to a boil, and then put in the wrapped dumplings. The water must not pass through the dumplings. It is better to cook for 1 hour on high fire, turn to low fire for 1 hour, and turn off the fire for another 2 hours.

Materials required:

Sticky rice: 700g

Duck egg yolk: 7

Onion: more than half

Pork plum: 400g

Dried mushrooms: 50g

Lemon juice: right amount

Scallion: right amount

Salt: right amount

Ginger slices: right amount

Old style: moderate

Soy sauce: right amount

Five spice powder: appropriate amount

Note: 1, sticky rice into a small amount of baking soda can make dumplings more chewy and conducive to digestion. 2. Fried sticky rice tastes heavier because it loses some salt when cooked. 3. When boiling, the water must not be over zongzi. When boiling over high heat, pay attention to adding hot water instead of cold water when there is little water, otherwise it is easy to be mixed. 4. According to the size of the dumplings, you can adjust the cooking time. 5. If you can't eat rice dumplings, put them in cold water, refrigerate or even freeze them. 6. Do not eat too much at a time, otherwise it is not easy to digest.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh