Rice Workshop - Pomelo Leaf Sticky Rice Dumpling Introduction
The creativity of making rice dumplings among the Chinese continues to evolve. In addition to using bamboo leaves, to enhance the unique texture and aroma of the dumplings, "canna leaves" are also employed. Located in Xinzhuang, "Rice Workshop" is a prominent player in this regard. For many years, the owner has carefully selected high-quality "Taitung Chihshang glutinous rice" from uncontaminated water sources as the main ingredient for the dumplings. The filling mixed with glutinous rice is stir-fried until half-cooked, then wrapped in canna leaves, and after steaming, the rice grains become fragrant, chewy, and soft, creating a comprehensive art of food in terms of color, aroma, and taste, making it truly worth trying. Canna leaves are also a medicinal plant, and the time around the Dragon Boat Festival coincides with the blooming of canna, making their use in dumplings rich in traditional flavor. The filling of the canna leaf meat dumpling includes pork, salted egg yolk, shiitake mushrooms, shrimp, and peanuts, combined with the flavor of canna, which is truly appetizing. Another signature dumpling at Rice Workshop features a filling of pork, shredded shiitake mushrooms, shrimp, and dried radish, paired with Chihshang glutinous rice, giving it an irresistible charm. The canna leaf meat dumpling is available in limited quantities at Rice Workshop around the Dragon Boat Festival, so remember to call ahead to place an order.
