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Method :
1. Remove
skin from pork belly. Cut into 2-inch wide strips. Soak with seasonings
overnight.
2. Wash rice.
Blend well with salt and the sauce used to soak meat. Let stand for 10
minutes. Blend again.
3. Put 2
pieces of bamboo leaves together back to back. Fold one fourth of the
leaves from the stems up to make a right angle. Put 2 tbsp of rice in.
Lay meat strips on top. Put another 2 tbsp of rice on top of meat.
(Remember to press the rice down hard.) Keep the leaves still when doing
the above steps.
4. Cover the
rice by folding over the remaining portion of the leaves. Make angles at
the ends. Hold it still. Wrap neatly and tightly.
5. Fasten
tightly with straw.
6. Put
dumplings in a large saucepan. Add cold water to cover all dumplings.
(The water surface should be 3 inches higher than dumplings.) Bring to a
boil over high heat. Simmer over low to moderate heat for 4 hours. Turn
off fire. Leave covered for 1 hour. Remove and serve.
Note - Being
cooked for a long time and fastened tightly, the Huchow style dumplings
is elastic and delicious.
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