How to make ham rice dumplings?

The method of using ham to make rice dumplings may be relatively rare. When making ham rice dumplings, you also need to add some minced pork to make the taste more fragrant. The difficulty in making ham rice dumplings lies in the method of wrapping them. Beginners may need more time to adapt.

Ham and pork dumplings

Ingredients: 750 grams of prepared glutinous rice and mung bean, 50 grams of diced ham, 25 grams of winter mushrooms or shiitake mushrooms, 50 grams of minced pork, 10 grams of refined starch, 5 grams of sesame oil, 25 grams of lard, chopped green onion, minced ginger, appropriate amounts of refined salt, 1 tablespoon of white sugar, bamboo leaves and horseweed.

Preparation method: Use lard to fry chopped green onion and ginger until they turn yellow. After removing the chopped green onion and ginger, add diced ham, minced pork, diced mushrooms, sugar and salt and stir-fry for 30 seconds. Thicken and drizzle with sesame oil. The filling is ready for use.

Take 2 pieces of soaked zong leaves, fold them into a bucket shape, fill them with glutinous rice and mung bean petals, put the filling in the middle of the glutinous rice, cover it with glutinous rice, wrap it into a pentagonal square-bottom cone, tie it up tightly, put it in the steamer, arrange it tightly, add cold water, and cover the dumplings. After cooking for 1 hour, simmer for 30 minutes. If using a pressure cooker, cook for 25 minutes, then remove from heat and simmer for 5 minutes.

If there are no bamboo leaves, reed leaves will do. There are three reed leaves on each side, folded into a bucket shape.