Delicacies
Recipe: Southern savory meat dumplings
(China Daily)
Updated: 2011-05-30 15:15
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Ingredients (Makes 20):
1 kg glutinous rice, washed and soaked
500 g belly pork skin, cut into thick chunks
20 small dried shiitake mushrooms
20 dried Chinese chestnuts
20 salted egg yolks
10 cloves garlic, chopped
Soy sauce, five-spice powder, salt and pepper to taste
40 bamboo leaves, plus reeds or strings to tie
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Method:
Wrapped in history
Recipe: Red bean and lotus dumplings
1. Drain glutinous rice and place in a colander to dry.
2. Marinate belly pork with 1 tablespoon light soya sauce, 1 tablespoon dark soya sauce, 1 teaspoon five-spice powder and salt to taste.
3. Heat up oil in a large frying pan and fry garlic until lightly golden. Add drained rice and season with more dark soya sauce. Just toss enough to mix in garlic and seasoning. Remove to big mixing bowl.
4. Make a cone with two bamboo leaves and add a spoonful of rice. Add the pork, chestnut and mushroom, and the egg yolk.
5. Cover mixture with more glutinous rice.
6. Fold over bamboo leaf to make a pyramid and secure with a piece of reed or raffia.
7. Tie dumplings into bundles of 10 and thread onto a wooden spoon or thick chopstick. Hang over a pot of boiling water and cook for at least two hours.
8. When dumplings are cooked, they come away from the leaves easily and the rice will stick together. If they break apart, you have to cook it longer.
9. Store cooked dumplings not more than a week.
Food notes:
If wrestling with bamboo leaves and reeds is beyond you, get some pretty rice bowls and pack in the mixture and lotus nuts. Steam over high heat for two hours, turn out on a plate and serve. It tastes just as good!
