When boiling dumplings, it is necessary to understand some skills, of course, cook with cold water, so that as the temperature slowly rises, the fragrance of the dumpling leaves will also seep into the glutinous rice, making the dumplings more fragrant. In addition, during the boiling process, the dumplings inside will gradually expand, and the water must be added sufficiently to avoid the situation where they are not cooked due to expansion. When wrapping dumplings, you should not put too much in.

Ingredients: dumpling leaves (2-3 leaves per dumpling), 5 cups of glutinous rice, half a cup of raw peanuts, 1 pound of pork (cut into pieces), 6 salted duck egg yolks, 3 sausages, 2 tablespoons of soy sauce, 2 teaspoons of salt.

Seasoning: half a teaspoon of sugar, 2 teaspoons of soy sauce, 2 teaspoons of yellow wine, half a teaspoon of pepper, 1 teaspoon of oil, half a teaspoon of salt.

Specific steps

1. Soak the dumpling leaves, glutinous rice, and peanuts overnight. Mix the pork with the seasoning in a bowl and marinate in the refrigerator overnight. Marinating will make the glutinous rice absorb the unique salty and savory taste. The next day, wash the dumpling leaves, drain the water from the glutinous rice, mix with soy sauce and salt in a bowl, and set aside. Boil the peanuts for 5 minutes, drain the water, and set aside.

2. Turn on the stove, heat the oil, stir-fry the pork for a few minutes, then add water, cover the lid, and cook over medium heat for 5-10 minutes until the meat is fully absorbed by the sauce, then remove it from the pot.

3. Cut each salted duck egg yolk in half, and cut the sausage into 12 small pieces.

4. Cut off the hard stems at the end of the dumpling leaves, and use cotton or hemp rope as the string for wrapping dumplings. Make sure the string is not easily broken, and it is best to soak the rope in water beforehand.

5. Wrapping dumplings

As shown in the figure, first fold the dumpling leaves into a funnel shape, spread glutinous rice, add filling, cover with another layer of glutinous rice, wrap it up, tie it securely, and cut off the exposed parts. Sometimes the dumpling leaves may tear during wrapping, so prepare a few more leaves.

6. Boiled dumplings should be placed neatly into the pot with cold water, and heavy objects should be used to press them down, so that the dumplings will not disintegrate when cooked. The water should be about two inches above the dumplings, and after boiling again, cook them with high heat for about an hour.