Every year in the fifth month of the lunar calendar, the house would fill with the comforting aroma of glutinous rice, salted egg yolks, and bamboo leaves. My mother would prepare everything early in the morning—bamboo leaves, salted eggs, mung beans, and marinated pork. Wrapping pork rice dumpling together as a family became a beloved tradition. Each dumpling held the warmth of home and the flavor of memories, a taste passed from one generation to the next.
Pork Rice Dumpling
Ingredients
Pork belly marinade
Glutinous rice marinade
Steps
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Prep ingredients
Soak glutinous rice for 4 hours, soak mung beans for a hour separately. Cut pork into cubes and marinate for at least 2 hours.
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Soften the Leaves
After soaked bamboo leaves for overnight, boil bamboo leaves for 10 minutes until soft. Rinse and pat dry with a clean cloth.
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Wrap the rice dumpling
Use two overlapping bamboo leaves to form a cone.
Add a layer of glutinous rice and mung beans.
Place one piece of marinated pork and a salted egg yolk in the center.
Cover with more glutinous rice and press firmly.
Fold the leaves over to seal and tie with cotton twine.
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Cook the rice dumpling
Place wrapped rice dumpling in a large pot. Fill with enough water to submerge and boil for 2.5 to 3 hours. Keep adding water to maintain the level.
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Serve
Let cool slightly before unwrapping. Serve plain or with a drizzle of light soy sauce.
