I like to wrap dumplings but I do not like to issue dumpling recipes. It is tedious, lots of picture taking and not many readers are trying the recipe. Those who know how to wrap rice dumplings most likely already have a family recipe of their own and those who do not know how to wrap rice dumpling usually gave up as they can’t gather enough courage to do so. Well, every thing will has its very first time, I also started from some where.
This is an incomplete recipe and I will not share the pyramid shaping (五角粽） instructions as this is the first time I wrap the dumplings in this shape and I am not very confident to share with all of you the method. In addition, it is practically impossible to take picture of this shaping while wrapping the dumplings. I will, in another attempt arrange for video taking and update the post.
This shape is one of the more common shape for dumplings sold in Hong Kong but there are other shapes as well such as pillow shape (枕头粽） and triangular shape (三角粽）。I will share the method of wrapping triangular shape and this shape is more common in the region.
This is a Cantonese recipe and I am unsure how many readers have eaten these dumplings before. Yes, you can find in almost all major dumpling stores in Singapore and it was usually listed as Cantonese mung bean bak Chang.
The uniqueness of this dumpling is it has split mung bean to substitute part of glutinous rice. As a result of adding split mung beans, it is not as sticky as the other dumplings and it has a unique aroma from these mung beans. I started to like this dumplings when I stayed at Hong Kong many years ago. You can find these dumplings rather easily at breakfast stores selling porridges and chee cheong fun.
To me, this is a much easier recipe than other dumpling recipe as the preparation are lesser. I have watched a few videos and recipes and come to this recipe. Cantonese dumpling is whitish in colour and it is not true that white colour dumplings are not tasty. The white colour is part of the identity of Cantonese dumplings and due to white seasonings for the rice and the yellowish split mung bean colour.
As for the fillings, you practically can add anything and it is not much different from the brown colour Hokkien kiam bak chang . The meat marinating recipe is usually very simple with much less spices than the local version here. While browsing a recipe, I saw one granny using store bought sio bak (roast pork) and I followed her too to save sometime and after cooking, I was surprised that the rice dumpling is very aromatic because of the sio bak fragrance. I totally not regret to use sio bak and I will strongly recommend to readers to try using instead of marinating your own meat.
WHAT IS REQUIRED
Servings: Prepare about 15-20 triangular dumpling but based on size
- 750 grams of glutinous rice, soaked overnight
- 300 grams of split mung beans, soaked for 2 hours
- 20 salted egg yolks
- 500 grams of roast pork or pork belly meat
- 20 medium size shitake mushrooms, soaked
- 100 grams of dried shrimps, soaked
- 100 grams of dried scallops, soaked
- 100 grams of dried chestnuts, soaked (optional)
- At least 40 pieces of bamboo leaves, soaked overnight
- 2 teaspoons of chicken stock powder
- 1 teaspoon of salt
- 2 tablespoons of cooking oil
STEPS OF PREPARATION
- Soak the bamboo leaves over night using cold water, brush away the dirt and cut off the hard vein at the end of the leaves. This will facilitate the wrapping.
- Soak the glutinous rice overnight. Drain, add the chicken stock powder, salt and cooking oil. Stir until well combined. Set aside.
- Soak the split mung beans for at least 2 hours. Drain and set aside.
- Crack the salted eggs and wash under running water to get the egg yolk only. You can keep the salted egg white for fried rice or steamed meat.
- For the roast pork, cut into smaller pieces. Chunky roast post are much more difficult to wrap unless your dumplings are very big. If you are not keen to use store bought roast pork, you can use pork belly , cut into big chunks and use some salt, five spice powder, light soya sauce and pinches of salt to marinate overnight. But my advise is to give roast pork a try if you are running short of time.
- Soak the mushrooms overnight, keep the water and you can use this to soak the rice.
- Soak the dried shrimps and dried scallops for one hour until soft. The water can also be used to soak the rice.
- If you are using dried chestnuts, soak overnight and take away the dark colour portion. As my family does not like chestnut, i did not use it this time.
- For generally wrapping techniques, you can refer to the video below though it is for another recipe : https://youtu.be/8CoZHuwy9g0. If you are interested in this recipe which is a local savoury rice dumpling, you can refer to this post: Savoury Rice Dumplings (Bak Chang) (咸肉粽）
- Take two bamboo leaves and make it in a shape of a cone. Put one tablespoon of rice follow by one tablespoon of mung bean. Put a few pieces of roast pork, some dried shrimps, scallops, mushrooms, salted egg yolk and chest nuts. Press hard and cover with another tablespoon of mung bean and 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.
- Transfer the wrapped rice dumpling using a pressure cooker, add hot boiling water enough to cover all the dumpling. Pressure cook the dumpling for at least one hour. Take out a dumpling and try if the texture is what you are looking for. Otherwise extend the pressure cooking time. For stove cooking, it will need at least 3-4 hours to get a soft glutinous texture.
When I was young, I was only exposed to Nonya Chang. However, when I started blogging, I have issued many recipes and started to like other rice dumpling as well. Each has its own unique taste and I have decided to blog this recipe at the request of a few readers. I did not regret preparing the dumpling as though simpler with no spices, it is tasty and is my dinner tonight.
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