Fengyan Yellow Dumplings

Fengyan Yellow Dumplings

　　Fengyan Yellow Dumplings

　　Fengyan Yellow Dumplings are golden in color with a shiny appearance. They are crispy and flaky, sweet and fragrant. Rich in nutrition and offering an excellent taste, they are highly popular among consumers. Although the making of Fengyan Yellow Dumplings is not very complicated, the requirements for the main ingredient are extremely high. The main ingredient is glutinous rice, which must be processed from locally grown traditional glutinous rice (i.e., non-hybrid...

　　Fengyan Yellow Dumplings

　　Although the production process of Fengyan Yellow Dumplings is not overly complex, the requirements for the main ingredient are very stringent. The main ingredient is glutinous rice, which must be made from traditionally cultivated local glutinous rice (i.e., non-hybrid tall-stem glutinous rice). This type of glutinous rice has very strong stickiness (i.e., glutinousness), making it the only suitable material for making yellow dumplings. The production procedure is as follows: First, select locally grown glutinous rice grains that are plump and free of impurities, then clean and sift them before grinding them into rice flour using a mill. Next, mix the rice flour with warm water until evenly moistened, then place it in a wooden steamer to steam. Once fully cooked, pour the steamed rice flour into a large basin, add an appropriate amount of soybean milk, and mix it evenly with the rice flour. Return the mixture to the wooden steamer to steam again. Then transfer it to an iron bucket, where two strong men each take a large wooden pestle and vigorously pound the mixture inside. Once the rice flour in the bucket is completely pounded into a soft, cohesive dough that holds together without breaking, take it out and spread it on a work surface. Pinch and twist it into dough balls, then flatten them. Next, use pre-made rolling pins (approximately 1.5-foot-long wooden sticks, tapered at both ends and thicker in the middle, shaped like cylinders) to roll the dough forcefully. Once it is rolled thin and evenly, use a kitchen knife to cut it into strips about 1.5 centimeters wide. These strips are then threaded into various shaped “dumpling links.” Each strip can make one link, or multiple strips can be linked together into one, with each link in a unique shape—such as “six-two knots,” “five plum blossoms,” “triple towers,” and so on. After shaping, dry them with low heat (or air-dry them by hanging) until ready for use.