Water Rice Dumplings

Water Rice Dumplings

　　It is said that in the past, people in Xiguan would go to Pantang to eat water caltrops around the Mid-Autumn Festival. However, since water caltrops are highly seasonal, an elderly woman living in Xiguan tried making a version using rice flour. This is what is known as “chopstick skill” – using chopsticks to shape the rice dough into realistic-looking “water caltrops.” These are then mixed with stir-fried shredded ginger, preserved turnip, shredded pork, and other seasonings, becoming the traditional Xiguan snack – Water Rice Dumplings. The two most crucial aspects of this dish are the rice flour and the broth. The rice flour must be premium-quality, and the broth must be richly flavored with generous amounts of ingredients to enhance the umami, such as dried shrimp and dried scallops, which are essential. This results in a more fragrant and flavorful base. The current broth has been further refined with the addition of new ingredients: dried shrimp, dried scallops, pork belly, cured meats, pork cracklings, and peanuts are stir-fried until fragrant, then water is added to simmer into a rich stock. After boiling, the Water Rice Dumplings are rinsed in cold water before being poured over with the hot stock. To enjoy them perfectly, they should be served with shredded egg, char siu (barbecued pork), cured meat, shredded ginger, and chili rings.