Friday, 15 June 2012

Rice Dumpling

Rice dumplings (Zong zi) are eaten mostly during Duan Wu Jie which is also known as the Dragonboat festival. It is said that to commemorate Qu Yuan (some famous chinese poet from ancient times), people eat dumplings on the 3rd week of June. According to them, these rice dumplings are thrown into the river where he was drowned to prevent fishes from eating him. Well, there are many versions to this story. All I know is that rice dumplings are super yummy!

Since Dogs require more protein than carbohydrates, I've altered the ingredients and the dumplings now consist more meat than rice.

500g rough minced salmon
2 carrots, cubed
2 cups of brown rice soakd overnight
20 pieces of bamboo leaves soaked overnight
Raffia strings

1. Take 2 pieces of leaves and place them facing an opposite direction, cut the tips of both leaves.
2. Form a cone, add about 1 tbsp of salmon.
3. On the top of the salmon, add 1 tbsp of rice and a cube or 2 of carrot.
4. Cover it with another tbsp full of salmon.
5. Press it down lightly. You want the dumpling to be tight.
6. (This step is harder to explain, you can follow the video above, it should be much clearer.) Cover the ingredients using the longer side of the bamboo leaf and form a triangular shape.
7. Tie the raffia string around the dumpling.
8. When all are done, Boil them in boiling water for approx. 1 hr.

Serve at room temperature. Dumplings can be kept in the refrigerator for 3-4 days.

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