Salted egg yolk mushroom meat dumplings

Time: about 60-120 minutesDifficulty: A bit of a challengeServings : 8 servings

Ingredients

Driedshiitakemushrooms 80 g

Glutinousriceingredients

Glutinousrice 700 g

darksoysauce 90 g

Salt 12 g

Sugar 10 g

Marinatedporkingredients

Peeledporkbelly 700 g

Salt 10 g

darksoysauce 60 g

Sugar 20 g

Oystersauce 30 g

Saltedeggyolk

Lard 25 g

Cooking Instructions

Glutinous rice is soaked overnight and needs to be refrigerated in summer. Soak the shiitake mushrooms at the same time.
Peel the pork belly and cut it into pieces, don't cut it too small, just about the same size as a mahjong tile.
Pour all the marinade into a bowl, grasp well with your hands and refrigerate and marinate overnight.
Soak the rice to control the moisture and pour in all the seasonings. Stir to combine.
Boiling the leaves in boiling water for 3-5 minutes can increase the flexibility of the leaves and disinfect them at the same time. The wide bamboo leaves used for the dumpling leaves can put more fillings.
Mix the salted egg yolk and lard well, and if there is an obstacle to the lard, you can leave it alone. But if you put it, it will be very sandy and fragrant.
Cut off the old leaf stalk of the dumpling leaves, first nest into a funnel shape, put a spoonful of rice at the bottom of the funnel, continue to fill the funnel with pork, egg yolk, mushrooms, and rice, how much filling can be put in the specific place, it is determined according to the level of each person's zongzi, novices are advised not to be greedy, and finally use a spoon to compact the rice, and the plane of the rice should be lower than the edge of the leaf.
The tiger's mouth in the right hand pinched the right side of the zongzi to form the fourth sharp corner of the zongzi, and covered the leaves that were higher than the rice inwards on top of the rice.
Cover the leaves with your left hand, unscrew the excess zongzi leaves, and wrap them around the zongzi.
The left hand must be clenched tightly and not released. Wrap the cotton rope tightly and tie it firmly.
Boil the wrapped rice dumplings in a pot under water, press a plate, and cook over medium heat for 2 hours.
When the time is up, take out the zongzi immediately, and be sure not to soak it in the pot, it is easy to absorb water and become loose. Meat dumplings must be eaten while they are hot.