Rice Dumpling Recipe

Ingredient List 配料表:

1 bag Bamboo Leaves 粽叶 Buy It Now! 立即购买

1 roll Zongzi Threads 粽绳 Buy It Now! 立即购买

400g Pork Belly 五花肉

Savory Sauce：

1/2 tsp Salt 盐

1 tsp Sugar 糖

1 tsp Five Spice Powder 五香粉 Buy It Now! 立即购买

1 tsp Shaoxing Cooking Wine 绍兴料酒 Buy It Now! 立即购买

2 tsp Soy Sauce 生抽 Buy It Now! 立即购买

2 tsp of the juice from Red Fermented Tofu 腐乳汁 Buy It Now! 立即购买

100g Peanut Oil 花生油

1000g Short Grain Glutinous Rice 圆糯米 Buy It Now! 立即购买

500g Mungbean 绿豆 Buy It Now! 立即购买

20g Dried Shrimp (optional) 虾米（可选）

30g Dried Scallop (optional) 干贝（可选）

60g Dried Mushroom 冬菇 Buy It Now! 立即购买

Steps:

1. Cut the ends of bamboo leaves off (for dry leaves, soak leaves overnight)
2. Marinated the pork belly with the savory sauce overnight in the fridge.
3. Rince all the rice, mungbean, mushroom, dried shrimp (optional) and scallop (optional) thoroughly, and soak for 5-8 hours.
4. After soaking drain the rice and screen it. Add 2 and a half tablespoon salt and 100g peanut oil, mix well, and set aside.
5. Drain the mungbean for 30 minutes. Then add 4 teaspoon salt, mix well and set aside.
6. Drain the mushroom, cut off the stems, and dice them. Marinate with 1/4 teaspoon salt,1/4 teaspoon sugar, 1/4 teaspoon soy sauce, 1/4 peanut oil
7. Drain the scallop and press down with a knife, then mince them and set them aside.
8. Before wrapping, take out the leaves and gently wipe them to dry.

9. Wrapping:

-Layering two leaves together and folding them up at the center of the leave on top to form a cone. Use the middle finger to make a small fold inward fold. Turn the leaf around to form a cone. (Hint: Watch the video demo.)

- Fill the cone with a ta tablespoon of sticky rice, and a half tablespoon of mungbean, pat down gently. And next put in 2-3 slice of the pork belly, sprinkle a bit of the mushroom, a little seafood (optional), and put in a half tablespoon of mungbean again. Hold the cone with one hand to secure its shape.

- Fold down the leave to close the cone. Press it firmly, so it will not fall apart and get a tight seal.

- Fold the extra leaves to one side of the zongzi. - Lastly, secure the shape of the zongzi with a twine.

步骤：

1.将竹叶的叶角剪下，如果是干粽叶，需要在水中浸泡一晚。
2.将五花肉切成四方的一块，倒入腌肉汁搅拌，放入冰箱上层提前腌制一晚。
3.冲洗糯米，绿豆，虾米和干贝，用水浸泡5-8小时。
4.将浸泡好的糯米沥干水分，加入两勺半的盐，100g的花生油搅拌均匀。
5.将绿豆沥干，加4勺盐，混匀。
6.沥干蘑菇，切掉根部，切碎。加入1/4盐，1/4糖，1/4酱油，1/4花生油。
7.沥干干贝，用刀压碎后切成末。
8.包粽子之前，将叶子拿出并擦干。
9.包粽子：粽叶两张交叠，卷起成漏斗状，依次填入一勺糯米，半勺绿豆，两至三片五花肉，一点香菇，干贝和虾米，半勺绿豆一勺糯米。把上方的粽叶往下压，把漏斗里的馅料压紧，将盖住漏斗的粽叶两边分别折下去然后用棉线扎紧即可。