Snack
by CookWhatHK0 saved
Hong Kong-style sticky rice dumplings wrap glutinous rice around marinated pork belly, shiitake, chestnuts, peanuts, and dried shrimp.
Ingredients: glutinous rice, bamboo dumpling leaves, pork belly, dried shiitake mushrooms, chestnuts, peanuts, dried shrimp, 15 salted egg yolks (optional).
食材：糯米、粽葉、五花肉、香菇、栗子、花生、蝦米、鹹蛋黃（可不加）15顆
2–3 days ahead: Cut pork belly into large strips and marinate with sorghum liquor, sugar, salt, soy sauce and pepper for 3 days. Soak raw peanuts in water overnight, then pressure-cook with 1 tablespoon salt for 15 minutes and leave to cool. Soak bamboo leaves in water for 16 hours to soften, then rinse and boil in hot water for 15–20 minutes.
2-3天前準備：五花肉切長條大塊，用高梁酒、糖、鹽、醬油胡椒醃製3天入味；生花生泡水一晚，隔天用壓力鍋加一大匙鹽煮15分鐘後放涼；粽葉泡水16小時軟化後洗淨，放入滾水中煮15-20分鐘。
The night before: Wash glutinous rice, soak for 2 hours, drain, then mix with 1 teaspoon salt and 1 teaspoon oil. Soak dried shrimp and shiitake mushrooms in water until rehydrated, then stir-fry until fragrant. Briefly stir-fry chestnuts to bring out their aroma.
前一晚前置作業：糯米洗淨泡水2小時瀝乾後加一茶匙鹽、一茶匙油拌勻；蝦米、香菇先用水泡開後用油爆香備用；栗子也略炒帶出香氣。
Take 2 bamboo leaves and fold into a long ladle shape. Layer in the glutinous rice, marinated pork strips, the prepared fillings, then more glutinous rice. Fold the leaves over to enclose, and tie securely with string.
取2張粽葉折成長杓狀，依序放入糯米、醃好的肉條、備料、糯米，將粽葉蓋起來，粽繩繞圈綁好備用。
Place the dumplings in a pressure cooker, add water to cover. Bring to a boil until full pressure is reached, then reduce to low heat and cook for a further 30 minutes. Turn off the heat and allow the pressure to release naturally before opening. Remove the dumplings and leave to cool.
將粽子放入壓力鍋，加水蓋過粽子，開火煮至沸騰滿壓後改小火續煮30分鐘，熄火後放至降壓即可開鍋，將粽子取出放涼即可。
Drizzle the fresh pork sticky rice dumplings with hoisin sauce and enjoy the full flavour of happiness in every bite.
鮮肉粽淋上海山醬，入口滿滿的幸福滋味。
