First release of blue Sichuan pepper, pea, and cured meat rice dumplings

Name: First release of blue Sichuan pepper, pea, and cured meat rice dumplings
Yield: 4 servings
Cuisine: Snacks
Ingredients: 180 g Pea; 300 g Cooked cured meat; 800 g glutinous rice; 10 g Green Sichuan Pepper Salt; 10 g Salt; 33 pieces Bamboo leaves (used for wrapping zongzi)

Savory zongzi pairing chewy glutinous rice with diced smoky cured pork, sweet green peas, and numbing green Sichuan peppercorn salt for a fragrant, peppery bite.

0 minNewEasy Snacks Boil Savory

Instructions

1
Ingredients: 180g of peas, 300g of cooked cured pork, 10g of green Sichuan pepper salt, 10g of salt, 800g of glutinous rice, 33 bamboo leaves for zongzi.
2
Cut the cured meat into cubes and set aside.
3
Soak the glutinous rice in clean water for several hours.
4
Clean the bamboo leaves by brushing them, and drain the water.
5
After the glutinous rice has swollen, pour it into a sieve and drain the water.
6
Pour the green Sichuan pepper salt and salt into the glutinous rice, and mix thoroughly.
7
Then add the peas and cured meat.
8
Mix thoroughly until even.
9
Take a bamboo leaf, roll it one and a half times into a pointed cone shape, with the direction being arbitrary.
10
Fill in the mixed zongzi ingredients, pressing them down firmly.
11
Cover the filling with the leaves above.
12
Fold to one side again, forming a triangular pyramid shape.
13
Tie a band from the top to the waist with thick cotton thread.
14
All wrapped up.
15
Cut off the petiole.
16
Put it into the pot, add an appropriate amount of water, bring to a boil over high heat, then reduce to medium-low heat and cook for about more than 2 hours.
17
When the zongzi become soft and fully cooked, turn off the heat,
18
Remove from the pot. Remove the bamboo leaves before eating.