Rice Dumpling (ZongZi)
There are many different types of rice dumplings from different Chinese heritage…
CANTONESE STYLE RICE DUMPLING
Ingredients (Outer wrapping):
- 40 pieces special Zhong leaves (dried bamboo leaves, can be obtained from some Chinese supermarkets), soaked over night, drained
- A bundle of plant-based string (can be obtained from some Chinese supermarkets),soaked over night
- 800g glutinous rice, soaked over night and drained
Ingredients (Main Filling):
- 400g pork, cut into small pieces
- 2 tablespoons groundnut oil
- 2 tablespoons light soya sauce
- 1 1/2 tablespoons dark soya sauce
- 1 teaspoon 5-spice powder
- A pinch of sugar
- A pinch of salt
- A pinch of ground white pepper
- 10g dried prawn
Ingredients (Other Fillings):
- 200-300g shelled/halved mung bean, soaked over night,
- 10 Chinese mushrooms, soaked and thinly sliced
- 4 salted egg yolk, mashed
- Marinate the pork in light soya sauce, dark soya sauce, 5-spice powder, sugar, salt, and pepper for about 3 hours.
- Heat the groundnut oil in a wok or deep saucepan, and fry the marinated pork together with the marinate.
- Pour it into a medium bowl and let it cool down.
- Take 2 pieces of Zhong leaves, line one on top of another, fold them from the middle and twist both ends up to form a cone/triangular pouch.
- Fill the pouch with 2 tablespoons of glutinous rice, top with 1 tablespoon each of fried pork and mushroom, then about a tablespoon of mung bean, and 1 teaspoon salted egg yolk.
- Complete the routine with 2 tablespoons glutinous rice, hold the pouch tight and close the leaves. Tie it with the string to make sure the dumpling is securely wrapped and no spill.
- Repeat the steps till all ingredients are used up.
- Half fill a large deep pot with water, bring it to a boil. Put the wrapped dumplings into the water, then top up more water to cover all dumplings.
- Add a teaspoon of salt into the water and keep boiling it for about 3 to 4 hours.
- Drain the cooked dumplings and serve hot.
Bamboo Leave (used to make rice dumpling)
NYONYA RICE DUMPLING (Spicy prawn)
Blend chilli sauce ingredients until smooth.Transfer to a small saucepan and cook over a low heat until the sauce thickens slightly. Turn off the heat and season sauce with sugar and salt. Set aside.Heat oil in a non-stick frying pan and pan-fry nonya dumplings until it forms a light brown, crispy crust. Remove and blot on paper towels.
Serve the crispy fried nyonya dumplings with chilli sauce while dumplings are still warm.
Day-old nyonya dumplings can be enjoyed pan-fried in a little oil to get a crisp rice crust. Serve with a chilli dipping sauce.
ALKALINE RICE DUMPLING (KEE CHANG)
400g glutinous rice
1 tbsp alkaline water
38-40 bamboo leaves (washed and soaked for several hours)
Dried China grass or hempstring (soaked)
Palm sugar syrup
300g palm sugar (gula melaka)
2 screwpine leaves (knotted)
Pandan / screwpine leaves
- Wash and soak glutinous rice for several hours or preferably overnight.
- Drain well in a colander and stir in alkaline water. Leave aside for a maximum of 30-35 minutes but not much longer.
- To wrap the dumpling: Take a piece of bamboo leaf and fold into a cone shape. Fill with a tablespoon of glutinous rice and wrap into a cone. Secure with hempstring.
- Bring a large pot of water to a boil and put in the bundles of dumplings, making sure that they are covered with water. Boil for 2½-3 hours.
- Add boiling water whenever necessary to maintain the water level at all times. Remove dumplings and hang up to dry. Serve with palm sugar syrup.
To prepare palm syrup
- Boil water, palm sugar and screwpine leaves in a saucepan.
- Once it comes to a boil, reduce the heat and simmer until syrup thickens slightly.
- Strain the syrup to remove any impurities and store in a clean dry glass jar.