Honeydew Rice Dumplings

Honeydew Rice Dumplings

　　Since the Southern Dynasties, wrapping rice dumplings has been popular to commemorate the great poet Qu Yuan. By the Tang Dynasty, dumpling fillings included various nuts, which tasted better than plain millet. In the Song Dynasty, there was a type of "mugwort-scented rice dumpling." By the late Yuan and early Ming dynasties, bamboo leaf-wrapped dumplings appeared. By the Hongzhi era of the Ming Dynasty, reed leaves were used as the wrapping, and the fillings included sweetened bean paste, pork, pine nuts, dates, walnuts, etc. Thus, dumplings evolved to include both meat and vegetarian options, sweet and savory varieties. By the Qianlong era of the Qing Dynasty, there were "ham rice dumplings" wrapped in bamboo leaves with a large piece of ham inside.

　　Xi’an honeydew rice dumplings have a long history, well-documented in historical texts. The “Youyang Zazu” written by Duan Chengshi, who grew up in Chang’an during the Tang Dynasty, records: “The rice dumplings of the Geng family were white and lustrous as jade.” As early as the reign of Emperor Zhongzong of Tang, they were a delicacy on the then-popular “Shao Wei Yan” banquet. At that time, they were called “Cì Fēi Hán Xiāng Rice Dumplings” (honey-glazed). Later, specialized shops selling these dumplings gradually emerged in Chang’an, and the craftsmanship for making them had become quite refined.

　　Ingredients: glutinous rice, bamboo leaves, honey.

　　Preparation method:

　　I. Preparations:

　　1. Wash the glutinous rice thoroughly and soak it in water for 24 hours, changing the water 4–5 times during the soaking process;

　　2. Soak the bamboo leaves and strings in water for about 8 hours, then boil them in a pot (this helps sterilize them);

　　II. Wrapping the Dumplings:

　　1. Take one reed leaf (if the leaf is small, you can use two or three at once), fold it in half to form a funnel shape, making sure the bottom tip is tightly closed without any gaps;

　　2. Add glutinous rice to fill it up;

　　3. Then fold the reed leaf over to wrap it tightly, shaping it into a triangle or quadrangle according to the direction of the leaves, and tie it securely with string.

　　III. Boiling the Dumplings:

　　1. Fill the pot with enough water (to fully submerge the dumplings), bring it to a boil, add the dumplings, and after the water boils again, reduce to medium-low heat and simmer for one and a half hours;

　　2. After cooking, take out the dumplings, lay them out individually, and let them dry off any surface moisture;

　　3. Let the cooked dumplings cool down, and once completely cooled, sprinkle with honey and osmanthus syrup before eating.

　　IV. Tips:

　　1. Tie the dumplings tightly to prevent them from falling apart while boiling;

　　2. Always start boiling when the water is already boiling, and ensure the water completely covers the dumplings—otherwise, the parts not submerged will not cook through.

　　Food characteristics:

　　They are white in color, delicate in shape, sweet but not greasy, with a lingering aftertaste. They feature a cool, sweet, and fragrant taste that refreshes the senses.