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Mini-pork dumplings

Mini-pork dumplings


“Small meat dumplings wrapped by oneself, glutinous rice with less meat and more meat, soft glutinous and not rotten, fat but not greasy, tender and fragrant meat.”


Main material

Material Quantity
Glutinous rice 500g
meat 250g


Material Quantity
salt 8g
Soy sauce 1 scoops
Old soy sauce 1 scoops
Oyster sauce 1 scoops
Sugar 2g
Cooking wine 1 scoops
Halogen powder 2g


Flavor Salty and fresh
Technology cook
time consuming Hours
difficulty senior


step 1:

Small spiky conical pork dumplings

step 1

step 2:

Small triangular pork dumplings.

step 2

step 3:

The ingredients are ready, the glutinous rice is soaked in advance for 3-4 hours, then the water is drained.

step 3

step 4:

The pork is chosen before the pig, the meat is lean and the meat is a little fat. The dumplings made are thin but not fat but not greasy.

step 4

step 5:

Cut meat into thumb-sized pieces and mix with salt, cooking wine, oyster oil, raw soy sauce, aged soy sauce, monosodium glutamate, brine powder and a little sugar for 3-4 hours.

step 5

step 6:

Soak the glutinous rice and add the raw and old sauces. Then pour the soup of the pickled meat into the glutinous rice and mix well.

step 6

step 7:

Zongye is washed and boiled in boiling water to drain water.

step 7

step 8:

Two leaves of Zongye in left hand, smooth face facing up and down, 1/5 width overlapping

step 8

step 9:

Fold into a funnel shape, forming a cone, around the bottom to leave a little folding, so that no leakage.

step 9

step 10:

Put a spoonful of glutinous rice into the meat with chopsticks.

step 10

step 11:

Add the glutinous rice and put the meat into the last glutinous rice cover.

step 11

step 12:

Zongye covers and folds into a triangle in the direction of tightness.

step 12

step 13:

Good triple-cone wrapping method.Take a piece of Zongye and fold it into funnel shape and put it into glutinous rice meat.

step 13

step 14:

Zongye in its own direction covers glutinous rice.

step 14

step 15:

Fold left and right in the middle.

step 15

step 16:

The wrapped meat dumplings.

step 16

step 17:

Put meat dumplings in boiling water, and the water should end the meat dumplings.

step 17

step 18:

Place a dish and press the rice dumplings to prevent them from floating up.

step 18

step 19:

Boil over high heat, roll over low heat for one hour and turn off the heat for half an hour.

step 19

step 20:

Soft waxy and fragrant.

step 20

step 21:

Meat is delicious.

step 21


  1. Soak glutinous rice in advance for 3-4 hours, drain water, add raw and old extracts, mix and color well.2. Cut meat into big thumb pieces. Don’t cut it too big and tasteless. Cut it into small pieces and boil it down. Put seasoning and marinate it for 3-4 hours. Keep it refrigerated overnight.3. Zongzi must be tied tightly and boiled under water.