Sankou Rice Dumplings Introduction
In the Sangu area, aside from farming milkfish, clams are also a major aquaculture product. During clam harvest season, pond owners purchase meat dumplings and milkfish soup as snacks for the workers. Green onions and garlic are the main crops grown in the coastal saline land, and when they are harvested, farm owners also buy meat dumplings and milkfish soup for their workers. Anglers come early in the morning to enjoy meat dumplings with milkfish soup and take a few meat dumplings as snacks to satisfy their hunger later. In Sangu, meat dumplings have become synonymous with snacks. Huang Wangshan (born in 1932) moved to Sangu and initially opened a grocery store selling fruits, groceries, and sugarcane. Noticing that there were no food vendors in Sangu and nearby villages, she decided to sell her specialty meat dumplings. Sangu meat dumplings are wrapped in bamboo leaves, made with traditional glutinous rice, and filled with shrimp, shallots, salted duck egg yolk, and pork. The preparation method involves soaking glutinous rice for over three hours. Shallots are sautéed with shrimp and then set aside. Pork is stir-fried with shallots until cooked with soy sauce and set aside, leaving the marinade. The soaked glutinous rice is rinsed, added to the marinade in a pot, mixed with seasonings and five-spice powder, and set aside. Finally, the processed filling is wrapped in bamboo leaves to form dumplings, which are then boiled until cooked. When served to customers, they are steamed to soften, unwrapped, and placed in a bowl with dipping sauce. The dipping sauce is homemade...
