Rice Workshop - Ginger Flower Sticky Rice Dumplings Introduction
The Chinese have been continuously innovating in rice dumpling making. Besides using bamboo leaves for wrapping, to enhance the distinctive texture and aroma of the dumplings, "banana leaves" are also used. Located in Xinzhuang, "Rice Workshop" is a leading example in this tradition. For many years, the owner has specially selected high-quality "Taitung Chishang glutinous rice" sourced from pollution-free water areas as the main ingredient for the dumplings. The filling is stir-fried with the glutinous rice until semi-cooked, then wrapped in banana leaves, and steamed to produce fragrant and tender rice grains, creating a comprehensive art of food in terms of color, aroma, and taste, with a unique aroma worth trying. Banana leaves are also a medicinal plant, and the period around the Dragon Boat Festival coincides with the blooming of banana plants, making their use in wrapping dumplings deeply traditional. The filling of the banana leaf meat dumpling includes pork, salted egg yolk, shiitake mushrooms, shrimp, and peanuts, all enhanced by the flavor of the banana leaves, making it truly mouth-watering. Another signature meat dumpling from Rice Workshop features a filling of pork, shredded shiitake mushrooms, shrimp, and dried radish, paired with Chishang glutinous rice, giving it an irresistible charm. The banana leaf meat dumpling is available in limited quantities around the Dragon Boat Festival, so be sure to make a reservation by phone.
