Sankou Rice Dumpling Introduction
In the Sangu area, aside from farming milkfish, clams are also a major aquaculture product. Whenever clams are harvested, the farm owners buy meat rice dumplings and milkfish soup as snacks for the workers. Scallions and garlic are the main crops in the coastal saline fields, and during the harvest, the landowners also purchase meat rice dumplings and milkfish soup for the workers' snacks. Fishing enthusiasts often come in the morning to enjoy meat rice dumplings with milkfish soup, taking a few rice dumplings as snacks to satiate their hunger later. In Sangu, meat rice dumplings have become synonymous with snacks. Huang Wang-Shan (born in 1932) moved to Sangu and originally ran a grocery store selling fruits, miscellaneous goods, and sugarcane. Noticing that there were no food vendors in Sangu and nearby villages, she decided to sell her specialty meat rice dumplings. Sangu's meat rice dumplings are wrapped in bamboo leaves, using old glutinous rice, and the filling includes dried shrimp, shallots, salted duck egg yolk, and pork. The preparation process involves soaking glutinous rice for over three hours. Shallots are stir-fried with dried shrimp and set aside. Pork is stir-fried with shallots and simmered in soy sauce until cooked, then set aside, retaining the marinade. The soaked glutinous rice is rinsed, added to the marinade in the pot along with seasonings and five-spice powder, and mixed well before being set aside. Finally, using bamboo leaves, the processed filling is wrapped into rice dumplings and boiled until cooked. When served, they are steamed again, peeled, placed in a bowl, and enjoyed with a dipping sauce. The dipping sauce is homemade...
