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Rice tuánzi, commonly known as “tuánzi,” or sticky rice dumplings, is a delicacy from the southern regions of the Jianghan Plain in Hubei, China, including Xiantao, Honghu, and Jianli. People named it “tuánzi” to symbolize reunion and unity. In the local folklore of Mianyang, Hubei (now Xiantao City) which was under the jurisdiction of Jingzhou City, Hubei Province in the 1980s and before, the fifteenth day of the first lunar month, known as the Lantern Festival, is considered more important than the Spring Festival. “Tuanzi” has replaced the position of tangyuan (sweet rice balls) because it represents the last grand reunion before the start of a year of hard work, and is therefore highly cherished. On this day, unlike many other places, locals celebrate by eating a type of snack called “tuanzi” instead of tangyuan. This tradition has a long history.The main ingredients for rice dumplings include main ingredients such as rice, and auxiliary ingredients such as white radish, carrots, red beans, mung beans, dried tofu, Chinese sausage, vermicelli, pickled mustard, garlic sprouts, salt, chili, oil, ginger, garlic, pepper, and chicken essence. The rice dumplings are made from these ingredients.In Xiantao, there is a saying “Nianxiao Yue Ban,” which means that every fifteenth day of the first lunar month, every household makes sticky rice dumplings. After eating the dumplings, the annual Spring Festival is considered complete.If the northern steamed buns symbolize prosperity, Xiantao’s sticky rice dumplings symbolize unity and reunion. Similar to tangyuan, tuanzi is also filled with stuffing and is round in shape, but tuanzi is much larger than tangyuan. Even those with a big appetite can only eat a few tuanzi before feeling full. Tuanzi is generally made from sticky rice, and it is less greasy compared to tangyuan made from glutinous rice.On the morning of the Lantern Festival, the housewives in Xiantao are busy making tuanzi. In the past, it was said that the eggs laid by chickens on the fifteenth day of the first lunar month were large, so every household made and ate tuanzi. At that time, tuanzi was eaten early on the Lantern Festival, and the dinner was the New Year’s Eve dinner on the fifteenth day of the first lunar month. In the old days, the Lantern Festival was celebrated with firecrackers, and lanterns were lit in the ancestral tombs. Children played with lanterns and enjoyed performances of Mianyang flower drum opera and shadow puppetry. On the fifteenth day of the first lunar month, the dragon lanterns, lions, and lotus boats were lively, but by the evening, the festivities were over. On the night of the Lantern Festival, there were local customs of inviting the “Seven Sisters,” asking about the harvest and seeking skills.Freshly steamed tuanzi emits a fresh rice fragrance, especially those filled with Chinese sausage, dried tofu, and lotus root. When bitten open, a strong aroma spreads, making it very appetizing.Legend has it that in the late Yuan Dynasty, Chen Youliang, a fisherman from Mianyang, led a rebellion. His wife, Pan, rewarded the soldiers with “Mianyang’s Three Steamed Dishes” (steamed rice flour and meat, steamed pearl meatballs, and steamed chrysanthemum greens), which was passed down to future generations. In the early Ming Dynasty, Mianyang’s three steamed dishes became a necessary main dish for the New Year’s Eve dinner on the thirtieth day of the twelfth lunar month. Later, someone rolled the leftover rice flour from the “three steamed dishes” into round dumplings, filled them with stuffing, and steamed them, creating a unique and flavorful snack. This method gradually spread, and people named it “tuanzi,” as a symbol of reunion for the fifteenth day of the first lunar month every year.To make tuanzi, first, the ground rice flour is placed in a pot and half-cooked over low heat. In the old days, sticky rice was generally used, and early grain rice was the best. Then, an appropriate amount of boiling water is added to the rice flour to achieve the right consistency. The tuanzi is then shaped and filled before being steamed in a steamer. The filling mainly consists of Chinese sausage, mixed with lotus root, radish, cabbage, dried tofu, vermicelli, and garlic sprouts. After the filling is finely chopped and stir-fried, it is then wrapped in the tuanzi. When making tuanzi, the rice dough is first shaped into a round ball, then pressed with the thumb to form a hollow, and the filling is added. The tuanzi is then slowly turned and closed, and finally shaped and slightly kneaded. If the rice dough is sticky, water can be used to wet the hands. The tuanzi does not need to be steamed for too long. After the water in the steamer pot boils, the tuanzi is steamed for about fifteen minutes, and when the lid is lifted, the whole kitchen is filled with a white mist. Blowing away the hot air, a pile of steamed tuanzi glistens and is ready to be enjoyed. It is both beautiful and delicious.In the past, after the housewives made tuanzi, they would first pick out a few for the family to offer to the ancestral shrine, allowing the ancestors to taste them. Perhaps this was because the tuanzi was a rare and delicious dish. At that time, each family made tuanzi on the fifteenth day of the first lunar month, and each family’s filling was different. Therefore, families would exchange tuanzi to enjoy different flavors, fostering a simple rural atmosphere and warm feelings, bringing neighbors closer together.Cooking method:Wash the rice the night before and let it dry in a cool place. Do not let it dry completely, as it will be inconvenient to grind the rice.The next day, grind the dried rice into rice flour using a rolling pin. If you have a rice grinder, it will be more convenient.Because there is no rice grinder, the rice we grind ourselves needs to be sifted to ensure that all the rice grains are of appropriate size and there are no whole grains.Steam the processed rice flour in a steamer over high heat for 17 minutes. (This step can be adjusted according to the softness and hardness of the rice.)While steaming the rice, prepare the ingredients, including dried tofu and garlic sprouts.These are Chinese sausage, vermicelli, and pickled mustard. Adding pickled mustard gives a crispy texture and you can also add your favorite ingredients.Fry the Chinese sausage until fragrant, then add the dried tofu.Add the vermicelli, pickled mustard, and garlic sprouts in order, and fry until fragrant, but not for too long. After frying, remove from the heat and let it cool.At this point, the rice flour should be steamed, and hot water and salt should be added to it. Using hot water to make the rice flour stick together is important.Shape the rice dough into small pieces and make a small hole. It should be deep enough to hold a large amount of filling, as more filling makes it tastier.Slowly close the opening. Since the dough does not have elasticity, it can only be pushed up continuously and finally closed. If it feels sticky, you can wet your hands with water.The finished tuanzi should be round and the filling should not be visible. It is important not to knead it, only to continuously change the shaping direction.The final step is to steam the tuanzi. Steam for 15-17 minutes. You can smell the fragrance of Chinese sausage, and it is also delicious when eaten cold.Parameter information: Production license number: SC11142122300043 Factory name: Hubei Yiwofeng Food Co., Ltd. Factory address: Group 12, Shuanggang Village, Guihuaquan Town, Chongyang County, Xianning City, Hubei Province Ingredients: rice, drinking water, etc. Storage method: Refrigerate Shelf life: 365 days Food additives: None Cake type: group Flavor: 5 dried tofu pickled mustard tubers, 5 pork pickled mustard tubers, 5 rice rolls, 5 fried peppers Net content: 50g Province: Hubei Province City: Jingzhou City Origin: Mainland China
Pastry Cake
