Sankou Rice Dumplings Introduction
In the Sanku area, in addition to farming milkfish, clams are also a major cultivation. Whenever clams are harvested, the pond owners buy meat sticky rice dumplings and milkfish soup as snacks for the workers. Green onions and garlic are the main crops in the coastal salt-rich land; when these are harvested, the landowners also buy meat sticky rice dumplings and milkfish soup for the workers. Anglers come early in the morning to enjoy meat sticky rice dumplings with milkfish soup and take a few dumplings as snacks for when they get hungry. In Sanku, meat sticky rice dumplings have become synonymous with snacks. Huang Wang-shan (born in 1932) moved to Sanku and originally ran a grocery store selling fruits, groceries, and sugarcane. Noticing that there were no food vendors in Sanku and nearby villages, she decided to sell her specialty, meat sticky rice dumplings. Sanku meat sticky rice dumplings are wrapped in bamboo leaves, made with old glutinous rice, and filled with shrimp, shallots, salted duck egg yolks, and pork. The preparation involves soaking glutinous rice for over 3 hours. Shallots are sautéed with shrimp and set aside. Then, the shallots are sautéed with pork, and soy sauce is added to braise until cooked, retaining the braising liquid. The soaked glutinous rice is rinsed and added to the pot with the braising liquid, mixed with seasonings and five-spice powder, and set aside. Finally, using bamboo leaves, the prepared filling is wrapped into dumplings and boiled until cooked. When customers order, they are steamed, unwrapped, served in bowls, and enjoyed with dipping sauce. The dipping sauce is homemade...
