Preserved Cowpea and Cured Pork Ye'er Ba (Corn Husk Wrapped)

Name: Preserved Cowpea and Cured Pork Ye'er Ba (Corn Husk Wrapped)
Total time: 1 h 10 min
Ingredients: 100g Preserved Cowpeas (Fu Jiang Dou); 150g Cooked Cured Pork (Larou); to taste Minced Ginger and Garlic; 2 stalks Green Onions; to taste Light Soy Sauce; to taste Salt; to taste White Sugar; to taste Oyster Sauce; 410g Ye'er Ba Flour (Glutinous Rice Flour); 360g Water; several Corn Husks

In comparison, corn husks are readily available. I finally stopped struggling with the standard citrus leaves for Ye'er Ba and made a version with corn husks, stuffed with a preserved cowpea and cured pork filling. Preserved cowpeas (Fu Jiang Dou) are a type of pickled vegetable; 'Fu' is a method of preparation. Preserved cowpeas are often braised or stewed with meat. I tried pairing them with cured pork for the filling, and it seems pretty good...

1h 10m

Medium

0 favorites

Preserved Cowpea and Cured Pork Ye'er Ba (Corn Husk Wrapped)

Story

Preserved Cowpea and Cured Pork Ye'er Ba wrapped in corn husks. This recipe uses a savory filling made of preserved cowpeas and cured pork, wrapped in a glutinous rice dough and steamed.

Ingredients

Preserved Cowpeas (Fu Jiang Dou) 100g

Cooked Cured Pork (Larou) 150g

Minced Ginger and Garlic to taste

Green Onions 2 stalks

Light Soy Sauce to taste

Salt to taste

White Sugar to taste

Oyster Sauce to taste

Ye'er Ba Flour (Glutinous Rice Flour) 410g

Water 360g

Corn Husks several

Instructions

Step 1

Prepare the filling: 100g preserved cowpeas, 150g cooked cured pork, an appropriate amount of minced ginger and garlic, 2 green onions, an appropriate amount of light soy sauce, salt, white sugar, and oyster sauce.

Step 2

Soak the preserved cowpeas in clean water until rehydrated, then wash them clean.

Step 3

Place them in the steamer basket of a rice cooker and steam until soft.

Step 4

Remove from the steamer and let cool.

Step 5

Chop them finely and set aside.

Step 6

Separate the cured pork into skin, lean meat, and fat. Cut each part into small cubes.

Step 7

Heat the wok, add the cured pork fat, and stir-fry to render the oil.

Step 8

Stir-fry the fat until it is half-dry. Push it to the side of the wok, add the minced ginger and garlic to fry until fragrant, then mix with the fat.

Step 9

Add the chopped cowpeas and stir-fry evenly.

Step 10

Add the cured pork meat and skin, and stir-fry evenly.

Step 11

Add a small amount of water, light soy sauce, salt, sugar, and oyster sauce. Stir-fry until well mixed.

Step 12

Stir-fry until the liquid has evaporated, then add the chopped green onions.

Step 13

Stir-fry evenly, then turn off the heat.

Step 14

Remove from the wok and let cool for later use.

Step 15

Prepare the dough: 410g Ye'er Ba flour, 360g water, and several corn husks.

Step 16

Pour the water and the flour into a large bowl together.

Step 17

Knead into a dough of moderate softness and hardness.

Step 18

Divide the dough into 14 equal portions.

Step 19

Press each portion flat into a round disc and place the filling in the center.

Step 20

Wrap it up and seal the edges.

Step 21

Shape it into an oval and place it on a corn husk.

Step 22

Trim any excessively long parts of the corn husk and arrange them in the steamer basket.

Step 23

Place the steamer basket over a pot of boiling water.

Step 24

Cover the pot and steam for about 10-15 minutes.

Step 25

Turn off the heat and uncover the pot.

Step 26

Remove from the pot and let cool slightly.

Step 27

Serve while warm.