How long to cook raw dumplings in cold water?

Raw dumplings in cold water should be cooked for 2 hours.

The rice dumplings should be cooked in cold water, and the water surface must be more than about 2 inches above the dumplings. As the water temperature slowly rises, the flavor of the dumpling leaves will also slowly penetrate into the glutinous rice, and the cooked dumplings will be more fragrant. And use cold water to cook rice dumplings can make the cooked rice dumplings inside and outside are cooked, not inside the clip raw, cook about 2 hours on it. If you use a pressure cooker to cook rice dumplings, steam and then turn to low heat, only need about half an hour. After the dumplings are cooked, do not rush out of the pot, the dumplings will stay in the pot, simmer for more than half a pot, so that the flavor will be better.

The zongzi, as one of the traditional foods with the deepest historical and cultural deposits in China, has spread far and wide. Duanwu food dumplings custom, for thousands of years, in China prevailed, and spread to North Korea, Japan and Southeast Asian countries. Dumplings, that is, dumplings, commonly known as zongzi, the main material is glutinous rice, fillings, with Ruo leaves (or Shuu leaves, cambium leaves, etc.) wrapped and become a variety of shapes, the main pointy, four-pointed, and so on.

Types of Rice Dumplings

1, northern rice dumplings

Northern Rice Dumplings representative varieties of rice dumplings, Beijing Rice Dumplings are larger, for the diagonal four-pointed or triangular. At present, most of the market supply is glutinous rice dumplings. In the countryside, still accustomed to eating rhubarb rice dumplings. Sticky and fragrant, distinctive flavor, Beijing dumplings are mostly filled with red dates, bean paste, a few also use dried fruit as filling.

2, Shandong yellow rice dumplings

In many varieties of rice dumplings, the largest generation, the oldest qualifications, when the first push Shandong yellow rice dumplings. Selection of yellow sticky rice wrapped in sticky rice dumplings, sandwiched between the red dates, products with a unique flavor, when eating, according to the habits of diners, accompanied by sugar, to increase the sweetness.

3, Fuzhou burned meat dumplings burned

Meat dumplings are unique to Fujian local traditional food, originated in Quanzhou, Fujian. Roasted meat dumplings have a long history and are characterized by sweet and tender, oily and unctuous, and fine workmanship. The production of glutinous rice after soaking and drying, mixed with brine soup, scallion oil, fried in a pot and dry and loose, and then with braised pork, raw chestnuts, stirring evenly, wrapped in bamboo leaves and boiled. Meat dumplings should be eaten while hot, and eaten with salsa, garlic, sweet and spicy sauce and other seasonings, it is delicious.