I still remember when I was young, every early May, my grandmother would wash the rice dumplings leaves, soak glutinous rice, and wrap rice dumplings. The rice dumplings leaves are rolled up, wrapped in glutinous rice, pork and salted egg yolk, and wrapped with rope using a skilled technique. Each one is delicate and lovely. The steaming process of the rice dumplings exudes bursts of fragrance, which makes my saliva greedy, and I can’t wait to pick one from the pot and eat it right away.Few people now make their own rice dumplings. There are also various flavors of rice dumplings in supermarkets, but what I miss the most is still grandma’s salted egg yolk pork rice dumplings, the soft glutinous rice with the egg yolk of quicksand, one down, super content, so I will do it myself.
How to make golden meat rice dumplings
After washing the glutinous rice, soak it in water for 1-2 hours in advance.
Stir the soaked glutinous rice with appropriate amount of salt, light soy sauce, and dark soy sauce, and let stand for 1 hour to taste.
Cut the pork into small pieces, add appropriate amount of salt, oil, light soy sauce, five-spice powder, and cooking wine to marinate for flavor.
Add 5-6 drops of cooking wine to the removed salted egg yolk to get rid of it.
Put water and rice dumplings leaves in the pot to boil, or add a few drops of oil to prevent the glutinous rice from sticking to the rice dumplings leaves after being cooked.
The washed rice dumplings leaves are dried and rolled into a funnel shape.
Add glutinous rice, salted egg yolk and pork cubes.
Tie the rice dumplings into a triangle shape with twine, and put it in a pot and boil it over high heat.