Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

INTRODUCTION

This rice dumpling looked a bit different from other glutinous rice dumpling because it is not prepared using 100% glutinous rice and it is not prepared using normal boiling. However it is delicious and half of the glutinous rice was substituted using normal white rice.

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

There are a few objectives that I hope to achieve in this post:

  • to introduce Northern Taiwan style of Bak Chang preparation via steaming method.
  • to introduce dumpling with sauces
  • to introduce the use of white rice as part substitution of glutinous rice in the rice dumpling
  • to design a senior or old people friendly dumpling

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

In Taiwan, there is a saying in Taiwan that “南煮北蒸“ meaning, in the Southern part of Taiwan, dumpling is prepared using raw rice and cooked for 2-3 hours just like in Malaysia and Singapore. However, in Northern Taiwan, they have resorted to pre-cooked glutinous  rice, wrapped and steamed. It is not the first time I have used this method. In fact, I started learning to wrap rice dumplings via this steaming method. There are many advantages or this method, one is that there is no worry of improperly wrapped rice dumpling, you can prepare dumpling with a better shape and also a much bigger dumplings. It is my sincere hope that the method in this recipe will help those house chefs who has phobia and dumpling wrapping.

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

I have eaten a few time of dumplings drizzle with sauces in China and I am quite amazed by how well the sauces goes well with the dumpling. The sticky sauce in fact bring the enjoyment to another level. When you order a dumpling at an eating outlet, they will put the dumpling in a plate, drizzle with some sauces and served with coriander.. It is a very different way of enjoying the rice dumpling.

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

May be as age catching up, I do felt the indigestion problem after consumption of glutinous rice. It is a common knowledge that elderly  are not advised to take too much glutinous rice as it will be stressing for the gastro intestinal system. Yes, I felt uncomfortable as long as I took 2 rice dumplings consecutively in a meal. Because of this, I have take my liberty to substitute half of the glutinous rice with calrose or pearl rice. Calrose rice or the short grain rice used for the making of Japanese sushi that has some stickiness and blends well with glutinous rice. However, other white fragrant rice can be used as well. it works out beautifully and personally, I prefer this texture, slightly sticky but not overly chewy like the one prepared wholly by glutinous rice.

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

Senior citizens shall not be deprived of eating the traditional dumplings, besides the substitution of glutinous rice, in this recipe, there are minimum amount of meat being used. Instead, yam, peanuts and chestnuts were being introduced to give another flavoured rice dumpling. If you like the fragrant taro rice, you will likely to enjoy this as well. All these are more nutritious for elders instead of consumption of lots of meats. If you are interested in how it taste like, you can refer to this post: Is It Not Yam And Rice Are Both Staple Food?–Yam or Taro Fragrance Rice (芋头香饭)

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

For me, this dumpling suits my taste buds and it is less chewy than the traditional type. I have taken two for lunch and I do not have the problem of stomach bloating.

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)


WHAT IS REQUIRED

Servings: About 15-20 dumplings depend on size

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

  • 2.5 cups of glutinous rice, soaked for at least 3 hours
  • 2.5 cups of short grain calrose rice, washed
  • 3-4 cups of plain water
  • 150 grams of peanut, soaked for at least 3 hours
  • 200 grams of yam, cut into 1 cm cubes
  • 300 grams of pork fillet or pork belly meat, cut into desired sizes
  • 150 grams of ready chestnuts
  • 5 tablespoons of dried shrimps, soaked
  • 20 dried shitake mushrooms, soaked
  • 10 halved salted egg yolks
  • 2 tablespoons of minced garlics

Seasonings for meat

  • 1 tablespoon of thick soya sauce
  • 1 teaspoon of white pepper
  • 1 teaspoon of 5 spice powder
  • Pinches of salt
  • 1 teaspoon of chicken powder
  • 3 tablespoons of deep fried shallots

Additional seasonings for rice

  • 1 teaspoon of white pepper
  • 1 teaspoon of 5 spice powder
  • Salt to taste
  • 1 teaspoon of chicken powder
  • 3 tablespoons of deep fried shallots

Others

  • 20 bamboo leaves, soaked overnight
  • 20 reed or cloth strings

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

  • 1/2 cup of water
  • 1 tablespoon of sugar
  • 3 tablespoon of thick soya sauce
  • 1 teaspoon of minced garlic
  • 1 teaspoon of corn starch mixed with 1 teaspoon of water

Garnishing

  • Some fresh coriander
  • Some peanut powder

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)


STEPS OF PREPARATION

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

  • Pan fried the yam cubes with 2 tablespoons of cooking oil or lard until the yam exterior is set or a bit hardened. Drain and dish out.

  • Use the oil in the wok, sauté the minced garlics, mushrooms and dried shrimps until aromatic. Add the pork stripes. Stir fry for one minute, add the seasonings (thick soya sauce, white pepper, deep fried shallots, 5 spices powder, chicken powder and salt), stir fry until well mixed.

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

  • Add 2 cups of water and bring to boil. Once it boils, let it simmer until the meat is soft which will take about 15-20 minutes. Drain the meat and keep the braising sauce in the wok.

  • Add the soaked glutinous rice, washed calrose white rice and soaked peanut, stir fry until the rice starts to dry up or become sticky. Add white pepper, salt, 5 spice powder and chicken powder. Stir fry until well combined.

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

  • Add the yam cubes, stir until well combined. Transfer the rice to the rice cooker pot, add 3 cups of water or until the water is just about 1/2 inch above the stir fried rice grains. Cook in the rice cooker using sticky rice function for one cycle. Alternatively way is to stir fry the glutinous rice over the stoves until the rice is about 90% cooked.

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

  • Add the additional deep fried shallots and fluff the rice . You can still adjust the seasoning at this stage if the rice is too bland by adding more seasonings. Unlike boiling version, steaming version do not be too high handled in adding the seasonings.

  • For generally wrapping techniques, you can refer to the video below though it is using the raw rice.

 

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

  • Please refer to the video above. Take two bamboo leaves and make it in a shape of a cone. Put one tablespoon of rice. Put a piece of braised meat, mushrooms,  salted egg yolk and chest nuts. Press hard and put another tablespoon of rice. Use the tablespoon to press down firm and level it. Press the tail of the bamboo leaves to cover the top portion and shape the tail like a swallow tail. Twist it side wards to follow the shape of the Chang. By now, your Chang should be in triangular shape and you should be able to hold the Chang in one hand. Take a string and loop around the Chang tie using a live knot. tie it firm and if you find that Chang are not really  in the shape you want, try to adjust it now.  Loosen the string or adjust the bamboo leaves to shape it to the desired shape. After wrapping, cut off the excess leaves and check that there are no holes resulted from rough handling and there are small areas that are not covered with the leaves.

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

  • When there are enough number of dumplings, transfer to the steamer and steamed at high heat for 25-30 minutes.

  • For sauce preparation, put all the ingredients in the bowl, bring to boil and add the starch solution. Once it boils again, off the heat.

  • The dumpling can be eaten as it is, or drizzle with sauce and coriander leaves or eaten with sprinkling of peanut powder with sauce.

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)


CONCLUSION

Issuing dumpling recipe is tedious and I can vouch that no dumpling recipe is perfect. There are lots of discretion needed by the home chefs. Feel free to adjust the quantity and type of the ingredients used. I hope this easy method will boost the confidence of new house chef and laying their hands on the preparation of first dumpling. You can use the same method for Nonya dumplings or the traditional bak chang also.

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

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Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)


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Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

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Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

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Taiwan Style Steamed Meat Dumpling With Garlic Sauce (台湾北部蒸肉粽)

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