Chinese Rice Dumpling (Bak Zhang)
Ingredients:
1 kg glutinous rice (soaked 1 hour then washed and drained well)
Bamboo leaves and raffia string for wrapping
Filing:
400g belly pork (remove skin & cut into cubes )
150g dried mushrooms
200g dried chestnuts ( soak in boiling water for 1 hour and remove skin)
10 salted egg yolks
100g dried shrimps (soak in warm water)
100g mung beans (soak in boiling water for 1 hour, drain and add a pinch of salt and mix well)
2 tsp chicken stock granules
Seasoning:
2 tbsp Chinese Five Spice powder
3 tsp salt
2 tsp sugar
½ tsp pepper
3 tsp dark soy sauce
Others ingredients:
2-3 tbsp oil
3 cloves garlic – chopped finely
6 shallots – sliced thinly
Method:
- Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with damp cloth.
- Marinate pork with dark soy sauce, five spice powder, sugar, salt & pepper for 2-3 hours.
- Heat oil in a wok, fry shallots and garlic till fragrant. Add marinated pork, dried shrimps, chestnuts, mushrooms. Add ½ cup water and 2 tsp chicken stock granules. Stir-fry till pork is cooked. Pour into a bowl & leave it cool.
- Mix glutinous rice with 2 tbsp oil, 1 tbsp five spice powder, 1 tbsp dark soy sauce and 1 tsp salt. Stir thoroughly. Heat the wok and stir fry well seasoned glutinous rice and mung beans till heated through. Pour into a big bowl. Leave it cool.
- Take 2 bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp filling and a piece of salted egg yolk. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string.
- Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumpling in and boil for 1 ½ – 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times. When cooked, remove the dumplings and hang to dry.
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