After successfully making some dumplings last year under my mil's tutelage, i attempted it on my own this year. I chose to make the classic flavor which is the savory meat dumplings together with mushroom, dried chestnuts, kidney beans and roast pork.
The recipe is largely adapted from Kitchen Tigress. Her recipe gave me some guidance in terms of the amount needed for each ingredient and I like her idea of mixing fried shallots into the fillings and rice. I added in some other ingredients and also used a pressure cooker for the cooking. Do hop over to her space for details and step by step instructions. She has a video which will guide you on the wrapping which is the most challenging part.
Happy Duanwu and Happy Feasting!Recipe
Adapted From : Kitchen Tigress
- 50 pieces of bamboo leaves, soak in water for at least 3 hours, wipe clean and rinse thoroughly then boiled in a pot of water until leaves soften
- 25 hemp strings, soak in water together with bamboo leaves
- 120 ml vegetable oil
- 200g shallots peel, rinse and slice thinly
- 70g dried prawns, rinse and soak in water to soften
- 70g Chinese dried mushrooms (about 10 stalks), rinse and soak in water until rehydrated; squeeze dry, reserving liquid, slice
- 50 dried chestnuts (about 200 g), rinse and soak in water, remove peel and trim of black spots if any
- 500 g pork belly, rinse and cut into 1 inch piece
- 150g black eye beans, rinse and soak in water to soften
- 25 pieces of 2 inch piece roast pork
- 2 tbsp oyster sauce
- 4 tbsp light soya sauce
- 2 tsp salt
- 1/2 tsp sugar
- 1 tbsp dark soya sauce
- 1 kg long-grain glutinous rice -wash and rinse rice with water until water runs clear then soak for 1 hour
- 3-4 tbsp light soya sauce
- 1 tsp salt
- 1 tsp ground white pepper
- 1/2 tsp sugar
- Fry shallots in vegetable oil over medium flame until lightly golden. Turn off heat and let the shallots turn golden brown in residual heat. Remove shallots and drain on kitchen towel. Set aside half the amount of oil.
- Heat up the oil that is left in the wok then fry dried prawns until it is lightly golden and fragrant.
- Add mushrooms and mix well.
- Add chestnuts and mix well until chestnut turns to a darker shade.
- Add black eye beans and stir well.
- Add pork and stir-fry till slightly brown.
- Season with oyster sauce, light soya sauce, salt and sugar.
- Drizzle with water drained from dried prawns and mushroom (around 100ml) and in 2-3 batches allowing water to absorb each time before adding the next batch.
- Add dark soya sauce and ground white pepper. Stir through.
- Taste a small piece of pork. It should be cooked and taste slightly more salty than normal as the seasonings will thin out when the dumplings are boiled in water. Adjust seasoning if necessary. Transfer to a bowl.
- Add half of fried shallots. Stir till evenly mixed.
To prepare rice
- Drain rice.
- Place remaining shallot oil in a clean wok and heat till just smoking.
- Add glutinous rice, then remaining fried shallots. Stir till thoroughly heated.
- Season with light soya sauce, salt, sugar and ground white pepper. Stir till well mixed.
- Taste (but do not eat because rice is still raw) and adjust seasoning if necessary. Rice should be a bit saltier than usual as the seasonings will thin out when the dumplings are boiled in water.
- Transfer to a bowl.
To assemble the dumplings
- Overlap 2 bamboo leaves lengthways then fold into a cone.
- Fill in this order into the cone - 2 tbsp glutinous rice, 5 tbsp fillings, a piece of roast pork and 2-3 tbsp glutinous rice. Press down to compress the dumpling. Wrap into a pyramid shape. Tie tightly with hemp string to secure. Repeat until all the ingredients are used up.
- Put the dumplings in a pressure cooker and immerse completely in water. Set to pressurize for 45 minutes.