Jiangsu Lotus Rice Pockets
Background and History
Jiangsu Lotus Rice Pockets, known as 'He Ye Zong' in Chinese, are a traditional delicacy originating from Jiangsu, a province in eastern China well-known for its rich culinary heritage. This dish is especially popular during the Dragon Boat Festival, a celebration rich in culture and history, commemorating the ancient Chinese scholar Qu Yuan. The tradition of eating rice wrapped in leaves dates back to this era, symbolizing the heartfelt tribute to Qu Yuan. This delectable treat consists of glutinous rice with various savory fillings, all enveloped in a lotus leaf, which imparts a unique aroma during the cooking process.
The Lotus Rice Pockets boast a combination of textures and flavors, from the stickiness of the rice to the savory stuffing in the center. Through the years, this dish has evolved with each family having their own secret recipes and variations, making it a cherished comfort food across the region.
Ingredients
- Glutinous rice - 500g
- Dried shiitake mushrooms - 8 pieces
- Pork belly - 200g
- Dried shrimp - 100g
- Lotus leaves - 5 pieces
- Light soy sauce - 3 tablespoons
- Dark soy sauce - 1 tablespoon
- Oyster sauce - 1 tablespoon
- Five-spice powder - 1 teaspoon
- Salt - to taste
- Sugar - 1 teaspoon
- Sesame oil - 1 tablespoon
- Ginger, minced - 1 tablespoon
- Scallions, chopped - 2 tablespoons
Preparation
Begin your preparation by soaking the glutinous rice for at least 4 hours, or overnight. This ensures the rice absorbs enough water, and becomes tender when cooked. In a separate bowl, soak the dried shiitake mushrooms until fully softened, then slice them into thin strips.
The pork belly should be diced into small cubes. Mix with the sliced shiitake mushrooms, adding light soy sauce, dark soy sauce, oyster sauce, five-spice powder, and a dash of sugar. Allow this mixture to marinate for about 30 minutes for full flavor infusion.
Prepare the lotus leaves by submerging them in hot water for about 10 minutes until they become pliable enough to handle. This prevents them from breaking when you wrap the rice and filling.
Cooking Process
- Heat a large pan and stir-fry the marinated pork belly mix until fragrant. Set aside.
- In the same pan, add a little sesame oil and toss in the soaked glutinous rice for a few minutes. Season lightly with salt and scallions.
- To assemble the pockets, place a lotus leaf on a flat surface, add a layer of seasoned glutinous rice, followed by some pork belly mixture.
- Fold the leaf into a secure packet, ensuring the contents are well-covered. You can use a string to tie it shut if needed.
- Steam the filled lotus pockets for about 1.5 to 2 hours. For precise timing, ensure the rice is thoroughly cooked and amalgamated with the filling.
Serving and Enjoyment Tips
Jiangsu Lotus Rice Pockets are best enjoyed warm, allowing the fragrance of the lotus leaves to enhance the eating experience. Each pocket can be unwrapped at the table, revealing the aromatic filling inside. This dish pairs well with a simple vegetable stir-fry or a light soup, balancing the savory flavors with a refreshing counterpart.
Whether celebrating a festive occasion or simply savoring a piece of Chinese culinary tradition, these rice pockets are deeply rewarding to make and enjoy.