Today is the Chinese Dragon Boat Festival. According to tradition, we eat rice dumplings wrapped in bamboo leaves!
Rice dumplings come in many different shapes with all kinds of different fillings. The one thing remains the same is the key ingredient: sweet rice. Maybe it is more appropriate to call it sweet rice dumplings? O(∩_∩)O~
I use sweet rice, split peas and pork belly; simple but they bring tons of flavors.
For the pork filling：
3 pounds pork belly
1 to 2 tablespoon dark soy sauce
1/4 to 1/3 cup soy sauce
2 tablespoons oyster sauce
1 to 2 teaspoons sugar
3 to 4 tablespoon rice cooking wine
1 teaspoon ground white pepper
1/4 to 1/2 teaspoon five spice powder
salt to taste
Cut the pork belly into 1 by 2 inches cubes. Add dark soy sauce, soy sauce, oyster sauce, sugar, rice cooking wine, ground white pepper, five spice powder and salt. Mix well and cover with plastic wrap. Refrigerate for 24 to 48 hours.
Bamboos leaves are available in most Asian grocery stores.
Soak them for 4 to 5 hours; rinse well under running water and then blanch them in boiling water. and now they are ready to wrap!
Add sweet rice along with seasonings to a large bowl. Add water just to cover the rice. Let them sit for a couple hours.
Soak the peas for a couple hours too
Fold every two bamboo leaves into a cone shape; add a tablespoon sweet rice.
Add one piece of pork belly
Add a tablespoon of peas
Add another couple tablespoons of sweet rice
Wrap it up
Cook the dumplings in simmering boiling water for two hours before serving.
The listed ingredients here shall yield between 55 to 65 dumplings
They will be one of the most unique dumplings you have ever tried. After two hours simmering, the sweet rice and pea will just melt in your mouth. The pork inside is very tender and juicy.
Mission accomplished! O(∩_∩)O~