How to make black bean and pork dumplings

There are many ways to eat, but you must eat some healthy food. To be healthy, you need to cook it yourself. The black-eyed pea and meat dumplings introduced below are very suitable for making.

1. Cut the pork into small pieces, mix with marinade seasoning and refrigerate to marinate overnight; soak glutinous rice and black-eyed peas in cold water overnight (if the weather is hot, it is best to refrigerate, I didn't take a photo of this step)

2. Soak the dried palm leaves overnight for later use (steps 1 and 2 should be prepared one day in advance)

3. The next day, take out the palm leaves, wash them one by one, and cook them in boiling water for about 30 minutes.

4. Drain the soaked black-eyed peas and glutinous rice, then mix them with a little light soy sauce and dark soy sauce respectively (just a little bit, to add a little flavor and color, or you can omit it, be careful not to put too much, if it is too salty, there is no turning back); mix the black-eyed peas with 2/3 of the glutinous rice, and use the remaining glutinous rice alone; prepare all the ingredients: palm leaves, meat, glutinous rice, black-eyed peas, thread, scissors

5. Take two or three palm leaves (depending on the size of the leaves), place them one on top of the other (with the smooth side facing up, touching the glutinous rice, so that the rice will not stick to the leaves); cut off the hard stems

6. Roll it into a cone shape (to prevent rice from leaking out from the bottom, it’s best to overlap it at the bottom. I wanted to take a good picture but I only have two hands, and Lao Wu is not very good at taking pictures of these things, so I didn’t take a clear picture in the end)

7. Put a little pure glutinous rice in the bottom (I feel that the beans are relatively large so putting pure glutinous rice in the bottom can be more tightly packed), then add a spoonful of the mixture of beans and glutinous rice, press it tightly; then add two pieces of meat; then add another spoonful of the mixture of beans and glutinous rice on the surface and press it tightly with a spoon

8. Wrap the palm leaves as shown in the picture and tie them tightly around the waist with thread.

9. Place the wrapped dumplings in the pot one by one (try to place them as tightly as possible, my mother said that this way they won’t fall apart easily when cooked)

10. Add boiling water to cover all the dumplings, bring to a boil over high heat, then simmer for 3 hours. If the water becomes less during the cooking, add more boiling water to cover all the dumplings. If you are not in a hurry to eat them after cooking, you can simmer them for a while longer. The longer the time, the better.

This concludes the introduction to the recipe for the dish of black-eyed pea and pork dumplings. I believe that after you have a deeper understanding, you will already have your own ideas in your mind. Then all you need to do next is get into the kitchen and make it a reality. The moment when dreams become reality, it will be star-studded.