Mikongfang - Voavanga Rice Dumpling Introduction
The creativity in making sticky rice dumplings among the Chinese is endless. In addition to using bamboo leaves, there is also the innovative use of "banana leaves" to enhance the unique texture and aroma of the dumplings. "Rice Workshop" located in Xinzhuang stands out in this aspect. For many years, the owner has selectively sourced high-quality "Taitung Chihshang glutinous rice" from areas with unpolluted water as the main ingredient for the dumplings. The filling, combined with the glutinous rice and stir-fried until semi-cooked, is then wrapped in banana leaves. After steaming, the rice grains become fragrant, Q, and soft, creating a culinary art piece that captivates with its color, aroma, and taste. The banana leaves themselves are also a medicinal plant, and they bloom around the time of the Dragon Boat Festival, hence using them to wrap dumplings carries significant traditional flavor. The filling of the banana leaf meat dumpling includes pork, salted egg yolk, shiitake mushrooms, shrimp, and peanuts, further enhanced by the flavor of the banana leaves, making it truly appetizing. Another signature meat dumpling from Rice Workshop contains pork, shredded shiitake mushrooms, shrimp, and dried radish, paired with Chihshang glutinous rice, giving it an irresistible charm. The banana leaf meat dumplings are available in limited quantities at Rice Workshop during the Dragon Boat Festival, so remember to call and make a reservation in advance.
