Jinhu Rice Dumplings Introduction
The owner, Li Huijing, started her business of making meat dumplings by chance. Because her child enjoyed eating dumplings, she often made them for her child. Due to the authentic taste, the neighbors recommended her, and she began selling them, initially from her home and later at the Kouhu Market. "Jinkou Meat Dumplings" are wrapped in bamboo leaves, using long glutinous rice, and the filling consists of dried shrimp, pickled vegetables, shiitake mushrooms, potatoes, salted duck egg yolk, and pork. The preparation method involves chopping the pork shoulder into pieces and frying it first, then adding oyster sauce, rice wine, and a special seasoning (without additives) and simmering it slowly for 1 hour. The dried shrimp are cleaned and fried for later use; the shiitake mushrooms are simmered in a special braising sauce for flavor; the potatoes are cooked down in a special braising sauce for later use; and the glutinous rice is fried with braising sauce and mixed with pickled vegetables, potatoes, and dried shrimp for later use. The braised meat, shiitake mushrooms, salted duck egg yolk, and glutinous rice are mixed together, wrapped in bamboo leaves, and then boiled until cooked. Li Huijing stated that there is a difference in handling new and old glutinous rice; new glutinous rice requires a shorter soaking time and a shorter cooking time, about 30 to 55 minutes, while old glutinous rice needs a longer soaking time and takes longer to cook, about 60 to 65 minutes. This is entirely based on experience. The specialty of Haikou Meat Dumplings is the addition of pickled vegetables, while the biggest feature of "Jinkou Meat Dumplings" is the braised meat. "Jinkou Meat Dumplings" only sell meat dumplings and do not sell vegetable dumplings. Due to the...
