Sankou Rice Dumplings Introduction
In the Sinku area, besides raising milkfish, clams are also a major product. Whenever clams are harvested, the pond owners buy meat rice dumplings and milkfish soup for the workers as snacks; scallions and garlic are the main crops in the coastal saline land, and when they are harvested, the landowners also buy meat rice dumplings and milkfish soup for the workers. Anglers come in the early morning to eat meat rice dumplings with milkfish soup, taking a few dumplings as snacks to satisfy their hunger later. Meat rice dumplings have become synonymous with snacks in Sinku. Huang Wangshan (born in 1932) moved to Sinku and originally ran a grocery store selling fruits, miscellaneous goods, and shaved sugar cane. Seeing that there were no food vendors in Sinku and the nearby villages, she decided to sell her specialty, meat rice dumplings. Sinku meat rice dumplings are wrapped in bamboo leaves, using old glutinous rice as the base, with fillings of dried shrimp, shallots, salted duck egg yolk, and pork. The preparation method includes soaking the glutinous rice for over 3 hours. Sauté shallots with dried shrimp, set aside. Sauté shallots with pork, add soy sauce and braise until cooked, then set aside, leaving the braising sauce. Wash the soaked glutinous rice, add it to the pot with the braising sauce, and mix in seasonings and five-spice powder. Finally, use bamboo leaves to wrap the prepared fillings into dumplings and cook them until done. When customers order, they are steamed to soften, peeled from the leaves, and served in a bowl with dipping sauce. The dipping sauce is homemade, ...
