Glass Leaf Dumplings

Glass Leaf Dumplings

　　The so-called glass leaf is actually an oak leaf. Spread batter on the oak leaf, add filling, fold it together, and steam — that’s a glass leaf dumpling (also

　　called “sticky mouse” in some places). As the name suggests, these dumplings resemble glass in both shape and translucency.

　　In some parts of Northeast China, there is a folk tradition of eating glass leaf dumplings on the sixth day of the sixth lunar month. Traditionally, the dough for glass leaf dumplings was made from cornmeal or sorghum flour ground using a water mill (pronounced “sì shēng” in Mandarin). The flour had to be dried using sieve cloth and plant ash before being mixed with boiling water. When making the dumplings, a bit of starch is added to the flour to create a more translucent, appealing, and delicious result. White flour can also be used. Customs vary across different regions of the Northeast. In some areas, sticky mouse made with glutinous rice flour wrappers and red bean paste filling is also wrapped in glass leaves.

　　Preparation Method:

　　　　1. Finely chop or dice plum meat, hind leg tip meat, or pork belly. Add minced ginger, five-spice powder, dark soy sauce for color, light soy sauce for flavoring, salt, chicken essence, and cooked oil. Mix while slowly adding two spoonfuls of water, stirring in one direction until the mixture becomes elastic. Marinate in the refrigerator for 1–2 hours.

　　2. Halve green beans lengthwise, then dice them. Stir them into the meat mixture just before wrapping. Also add chopped scallions, and season with a little salt and sesame oil.

　　3. Mix fine cornmeal with two spoonfuls of starch, pour in boiling water to scald it, then add a little cold water to form a thick batter.

　　4. Wash the oak leaves clean, and spread the batter onto them using a spoon.

　　5. Place the filling in the center or to one side, fold the leaf over, and the batter will naturally seal it.

　　6. Steam the wrapped glass leaf dumplings in a steamer for 18–20 minutes, then let them rest for five minutes. You may use either cold or hot water for steaming; if using cold water, steam for a bit longer.

　　6. Place the wrapped glass leaf pancakes in a steamer and steam for 18–20 minutes, then let them rest for five minutes. You can steam them using either cold or boiling water—just steam a bit longer if using cold water.