Pork and Rice Dumplings, Huchow Style

4/3 lb. short grain glutinous rice (also called sweet rice or mochi rice; this quantity makes 6 to 8 dumplings)

2/3 lb. pork with fat (meat from belly usually used for bacon)

1/3 t　　salt

dried bamboo leaves and string, as needed

1/3 C　　soy sauce

(1) dash of rice wine or sherry

pinch of MSG (optional)

1. Trim the rind from the pork. Cut the pork into 2'' strips a little thicker than your thumb. Marinate in (1) overnight in the refrigerator.

2. Wash the glutinous rice, and thoroughly mix in the marinade with salt. Wait 10 minutes and mix again. The rice should be uniformly colored.

3. Wash the dried bamboo leaves and soak until soft. Place two leaves back to back. About 1/4 of the way up from the stem end, fold the leaves up to form a cone shape, like a pastry bag, and fill with about 2 tablespoons of glutinous rice. Place a piece of the pork on the rice, then cover with another 2 tablespoons of glutinous rice, packing it in firmly. The hand holding the dumpling must keep it firmly in place so that it retains its shape.

4. Fold the free end of the bamboo leaves over the top. Crease the edges and press the dumpling firmly into shape. Continue wrapping the leaves around the dumpling, as in illustration. Cut off the ends.

5. Tie a string around the dumpling, firmly securing the loose leaf ends in place. Now tie around the other circumference of the dumpling. Place the dumplings in a large pot and add cold water to 3'' above the level of the dumplings. Cover and bring to a boil over high heat, then cook over medium low heat for about four hours. Leave the pot covered for another hour after turning off the heat. Cut the strings and discard the bamboo leaves before serving.

(tr. by Karen Chung)

Red Bean Paste Dumplings, Huchow Style

2/3 lb. red (adzuki) beans

4/3 lb. sugar

1/2 lb. lard

1/2 lb. pork with fat

4/3 lb. glutinous rice

dried bamboo leaves and string, as needed

To Make Red Bean Paste:

1. Wash the red beans thoroughly and soak 4 to 6 hours.

2. Bring a pot of water to a full boil. Cook the red beans until the skins split open. Remove from heat, drain, and cool. Put into a blender or food processor with 1/2 cup water. Process into a smooth puree. Put into a clean cloth bag and tie the end firmly. Squeeze out as much moisture as possible.

3. Add 1/2 cup lard to a wok or frying pan. Add 2/3 lb. coarse white sugar and 3 tablespoons water. Stir and cook over low heat until the sugar is thoroughly dissolved and caramel-colored. Mix in the red bean paste and continue to cook over medium heat, stirring constantly. The red bean paste is done when it is about halfway dry.

To Make the Dumplings:

1. Trim the outer fat from the pork, and cut the pork into 2'' strips, about as thick as a little finger. Mix in 3/4 cup sugar, cover, and leave overnight in the refrigerator.

2. Mold about 2 tablespoons red bean paste evenly around each meat strip, forming a long oval shape.

3. Proceed as with the Meat and Rice Dumplings, starting from step 3.

Note: Cooking the two kinds of dumplings together enhances the flavor of both.

(tr. by Karen Chung)