Glutinous rice dumpling has always been celebrated in my family by making Nonya dumplings.
Due to poor health of the 2 chief at home - my mum and auntie, they decided to retire.
Mum said wrapping uncooked rice is much more easier and faster compared with cooked rice (My family use the traditional method to make Nonya dumpling_
Since my husband and brother prefers Hokkien dumpling, i will try hokkien dumpling then.
Mum is not very sure on how to make hokkien dumpling, the only memory was during her childhood days. So the only way i can try to do it was to search online.
I really would like to thank seadragon of cafe of the east for his detail instructions and illustration, unfortunately he is no longer blogging. I took the liberty to modify the method as i only prepare the ingredient a day beore instead of 3 days in seadragon's blog.
I had added salted egg yolk for the additional punch. Here's the recipe in full:
40 - 60 pieces dried bamboo leaves
20 - 30 strings for tying
For Rice:
1 kg glutinous rice
4 - 5 tablespoons peanut oil
2 -3 cloves garlic
1 tablespoon light soy sauce
1 - 1 1/2 tablespoons (mushroom flavoured) dark soy sauce
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon ground white pepper
For Pork Filling:
600g belly pork
4 tablespoons peanut oil
Seasoning for pork:
2 -3 cloves garlic
10 shallots (Asian eschalots)
1 tablespoon light soy sauce
1 tablespoon (mushroom flavoured) dark soy sauce
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon ground white pepper
For Other Filling:
50g (or more) dried shrimps
6 (or more) dried Chinese mushrooms
150g (1 packet of about 40) dried chestnuts (see Tip)
1 tablespoon peanut oil
Seasoning:
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons Chinese rice wine (shaoxing cooking wine)
a good dash of ground white pepper
1/4 cup soaking liquid from dried shrimps & mushrooms
The day before:
1. Slice belly pork (into about 40 - 60 bite-size slices) and marinate with seasoning. Cover and put into the refrigerator overnight.
2. Soak dried shrimps and mushrooms in enough water to cover overnight.
3. Boil dried chestnuts in enough water to cover for about 30 minutes. Drain and cool. Remove any remnant skins by prickling them out with a bamboo skewer or prongs of a fork. Cover and put into the refrigerator overnight.
(i marinate the chestnut with sugar to enhance its taste)
4. Soak glutinous rice with water
5. Separate bamboo leaves and soak in enough water to cover overnight. Use something heavy (a mortar bowl for example) to press down if necessary.
Wash the leaves with a sponge and tie them back after washing. (this is to prevent the leaves from shrinking)
The day:
1. Wash and soak the dried shrimp briefly and put aside
1. Drain mushrooms, reserve soaking liquid (discard any grits in the bottom of the soaking liquid). Slice mushrooms thinly. Heat 1 tablespoon peanut oil in the wok, put in soaked shrimps, sliced mushrooms and chestnuts, stir-fry briefly then add in seasoning, taste and adjust seasoning if necessary. Cover with lid and let steam until all the liquid evaporates. Remove to a container and let cool
2. For the pork: Peel and mince garlic. Peel and slice shallots. Heat 4 tablespoons peanut oil in a wok, sauté sliced shallots for a few minutes over medium heat until softened. Add minced garlic and continue to sauté until the garlic and shallots are light golden brown in colour. Add drained belly pork (reserve marinade) and stir-fry for a few minutes until colour changes. Add marinade, cover the wok with lid and let steam for a couple of minutes until the pork is cooked. Taste and adjust seasoning as necessary. Remove to a container and let cool
3. Drain glutinous rice. Mince garlic. Heat peanut oil and sauté minced garlic briefly. Add rice and seasoning, taste and adjust if necessary – seasoning should be a bit saltier than normal because boiling the dumplings later will dilute the saltiness. Stir-fry over moderate heat for about 10 minutes. Remove from heat and set aside.
4. . For each dumpling, shape 2 bamboo leaves like a cone, put in some rice, pressing some along the sides. Add 2 - 3 slices pork, 2 - 3 slices mushrooms, some shrimps and 1 - 2 chestnut(s) in the centre. Cover with more rice. Wrap up into a four-point triangle and bind securely with string.
5. Boil rice dumplings for about 1.5 hours (using AMC pot) 25 min (using pressure cooker.
When rice dumplings are cooked, remove and drip dry. Serve hot.
What i had learnt from this experience
1. Need to put in some salt in the water when you boil the dumplings, this will prevent the dumplings taste from being diluted.
2. After wrapping the dumpling some elders say it will be useful to pat the dumpling so the the rice will be even
3. As much as possible keep will the ingredient within the rice during wrapping, this will ensure that all the flavours are conseal within the dumpliings
4. To prevent the dumpling from becoming loose from the string, during wrapping you need to ensure that the ends are wrapped close by together
5. During wrapping do not tie the string too tightly as the rice will expand during cooking