Petitchef

Bak chang - hokkien dumpling

Main Dish
8 servings
2 hours
1 hour
Difficult

Ingredients

Number of serving: 8
Ingredients

1kg glutinous rice, soaked overnight then washed and drained well

Bamboo leaves and raffia string for wrapping


Filling:

400g belly pork (remove skin) or deboned chicken meat ( I used lean meat)

150g dried mushrooms (soak till soft)

200g dried chestnuts ( soak overnight)

10 salted egg yolks

100g dried prawns (soak till soft)

100g split green peas (soak till soft)

2 tsp chicken stock granules


Seasoning:

2 tbsp Chinese Five Spice powder

3 tsp salt

2 tsp sugar

1/2 tsp pepper

1 tbsp rice wine

3 tsp dark soya sauce

2-3 tbsp oil

3 cloves garlic - chopped finely

6 shallots - sliced thinly

Preparation

  • Method:
    1. Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with a damp cloth.
    2. Saute shallots and garlic until fragrant add in meat, dried prawns, chestnuts, mushrooms and seasoning. Stir well. Add 1/2 cup water and 2 tsp chicken stock granules. When pork is cooked, switch off fire and dish out filling ingredients.
    3. Mix glutinous rice with 2 tbsp oil, 1 tbsp five spice powder, 1 tbsp dark soya sauce and 1 tsp salt. Stir thoroughly. Heat kuali and stir-fry seasoned glutinous rice till heated through. Remove to a big basin and stir in split green peas. Mix well.
    4. Take two 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.
    5. Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumplings in and boil for 1 1/2 - 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.

    Notes:
    1. You may subtituted blak eye peas in stead of splitted mung beans.
    2. My dumpling just need 1 hour to cook, it is depend on how big your dumpling is.



Comments:

01/12/2013

Recipe is genuine.Keep it up.
thank you.

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