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1
Prepare the ingredients: cut the pork leg into small cubes, soak the rice overnight to drain the water, wash and drain the corn husks and set aside. -
2
Place the diced pork leg in a small bowl and pour in 5 ml of Vida's cooking wine. -
3
Pour in 15 grams of scallion companion original soybean paste. -
4
Stir evenly and marinate for 15 minutes. -
5
Drain the soaked rice and pour it into a cooking bowl. Add 15 grams of green onion partner original soybean paste. -
6
Stir evenly to allow the rice to retain its flavor. -
7
Add in the diced pork leg that has been marinated in advance. -
8
Stir evenly and set aside. -
9
Take a piece of corn husk and fold it into a triangle shape, making sure there is no gap at the bottom for the rice to leak out. -
10
Put the mixed filling into the filling until it is 90% full, and wrap the remaining corn husks to form a triangle. -
11
After wrapping, tie it tightly with cotton rope to make a triangular rice dumpling. -
12
Put all the wrapped rice dumplings into the pot. -
13
Pour boiling water to cover the rice dumplings, bring to a boil over high heat, then simmer over medium-low heat for 1 hour. -
14
After cooking, take out and let cool. -
15
The mini rice dumplings wrapped in corn husks are also very fragrant and delicious.
Tips
When cooking rice dumplings, you need to boil hot water in a pot.