This will be a short and simple recipe because if you have been following my dumpling recipes, I do not think there is a need to detail the steps on dumpling wrapping as it has been adequately covered in many recipes.
All the dumplings background, wrappings and various pre=preparation, you can refer to this post : Special Compilation Of Dumpling Festival Related Recipe (端午节食谱汇编）- Year 2017. Just click on the picture of the type of dumplings that you like and it will link you to the recipe.
This is a halal Chang and using purely sambal hae bee hiam aka dried shrimp floss as the filling. If you like the dried shrimp floss, chances are you will like it too. I have adequately dealt with the preparation in this post : Sambal Udang Kering–Dry Shrimps Spiced Condiments (辣椒虾米松） and if you want to prepare the dumpling , i would think that you should prepare a huge batch of these dried condiments . Whether the dumplings are delicious or not will very much depend on the fillings. Therefore, to me , a good preparation of the fillings is a critical success factor of this dumpling. If your filling is stinky or fishy, your dumpling will have that fishy flavour too.
To wrap 200 dumplings, I have used 3 kilograms of dried shrimps for the preparation of the hae bee hiam.
In order to differentiate with other dumplings, i have added a piece of Pandan leaves to the dumpling. Though the pandan flavour is not as strong as wrapping using the big Pandan leaves, however, it does provide some pandan fragrance to the dumplings.
Next is the spices for the rice used. While Hokkien meat dumpling uses mostly five spice powder and nonya dumplings uses predominantly coriander powder, for this dumpling, I have opt to use white curry aka korma (kurma) as the flavouring agent.
Kurma is essentially flavoured by cumin powder or very closed to curry powder. I personally found that it blends very well to give this dumpling a unique taste. You can prepare kurma powder from scratch but I would advise readers to buy the ready package from supermarket. Of course, if you do not like cumin, you can opt out of this spice and use other spices such as coriander and white pepper powder.
WHAT IS REQUIRED
Servings: Prepare about 15-20 triangular dumpling but based on size depend on size
- 1 kg of glutinous rice, soaked overnight
- 2 teaspoons of salt
- 2 tablespoons of minced shallots
- 1 tablespoon of korma powder
- 1 teaspoon of white pepper powder
- 1 tablespoon of chicken stock powder
- 2 tablespoons of cooking oil
- 400 grams of chilli dried shrimp floss aka haebeehiam (Recipe: Sambal Udang Kering–Dry Shrimps Spiced Condiments (辣椒虾米松）)
- 40 pieces of bamboo leaves
- 20 strings (can be nylon, cloth or reed strings) for tying
- 40 pieces of pandan leaves of about 3 cm long
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 and set aside.
- 1/2 hours before wrapping, heat up a wok, add cooking oil, sauté minced garlic until fragrant. Add the soaked glutinous rice, white pepper powder, salt, korma powder, chicken stock pepper and salt to taste. Stir fry for 1-2 minutes until well mixed. Off the heat and set aside for wrapping .
- Take two bamboo leaves and make it in a shape of a cone. Put 1-2 pieces of pandan leaves at the side. Put one tablespoon of rice follow by two tablespoons of dried shrimp floss. Press firm downwards. Put another 1-2 tablespoons of rice on top of the dried shrimp floss. Press firmly downwards.
- 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 30 minutes. 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.
This is a simple recipe. For me, I made the chang into a snack size which is slightly bigger than the alkaline dumpling. You may also consider make it into this size since it is a single filling. For other type of dumpling recipes, you can always refer to this compilation: Special Compilation Of Dumpling Festival Related Recipe (端午节食谱汇编）- Year 2017
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