Mini Glutinous Rice Dumpling with Meat and Sauce

Prepare the ingredients: cut the pork leg into small cubes, soak the rice overnight and drain the water, wash the corn husks and drain them for later use.

Put the diced pork leg into a small bowl, and pour in 5 ml of Weidamei premium cooking wine.

Pour in 15 grams of Scallion Companion original flavor soybean paste.

Mix well and marinate for 15 minutes.

Drain the soaked rice and pour it into a mixing bowl, then add 15 grams of Scallion Companion Original Soybean Paste.

Stir evenly to let the rice retain a base flavor.

Put in the pre-marinated diced pork leg.

Mix well and set aside.

Take a piece of corn husk and fold it into a triangular shape, making sure there are no gaps at the bottom to let the rice leak out.

Put the mixed filling into the corn husk until it is 90% full, then wrap the remaining corn husk around it to form a triangle.

After wrapping it, simply tie it tightly with a cotton string to make a triangular zongzi.

Put all the wrapped zongzi into the pot.

Pour in boiling water to cover the zongzi, bring to a boil over high heat, then simmer over medium-low heat for 1 hour.

After cooking, take it out and let it cool.

Mini zongzi wrapped in corn husks are also very fragrant and delicious.