HAKKA FIVE-SPICE DUMPLINGS

(客家五香粽)

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Ingredients:

Makes 15

 

(A) For preparing glutinous rice:

    500g glutinous rice

    1 tsp salt

 

    Seasoning:

    5-6 tbsp cooking oil

    6 garlic cloves, chopped finely

    4 shallots, chopped finely

    ½ tbsp dark soy sauce

    1 tsp five-spice powder

    ½ tsp pepper

    1 tsp salt

    ½ tbsp chicken stock

    4 tbsp light soy sauce

          

(B) For marinating meat:

    200g belly pork, cut into cubes

    1 tsp cornflour

    1 tbsp light soy sauce

    ½ tsp dark soy sauce

    1 tsp cornflour

    1/4 tsp pepper

    ½ tsp Shaoxing wine

    ½ tsp sugar

 

(C) For preparing filling:       

    80g peanuts (soaked overnight, drained)

    15 nos. dried chestnuts (soaked overnight, drained)

    50g dried shrimp (soaked until soft)

    8 nos. chinese mushrooms (soaked until soft, cut into halves)

    8 nos. salted egg yolks, cut into halves

 

    Water for boiling dumplings + 1½ tsp salt

 

    30 pieces bamboo leaves  

    Hemp strings

 

   

 

Method:

  1. A night before making dumplings, soak glutinous rice, peanuts and dried chestnuts. Dried shrimps and chinese mushrooms can be soaked the next day as they turn soft relatively fast.

  2. Marinade meat with all seasonings in (B) the night before making dumplings.

  3. Bamboo leaves and hemp strings have to be pre-treated in advance too. Heat a large pot of water. When water starts to boil, place bamboo leaves and hemp strings in. Make sure bamboo leaves and strings are fully immersed in water. Continue boiling for 10 minutes. Turn fire off and let bamboo leaves and strings in water overnight. Remove leaves and strings from water before you need to use them. Drain well.

  4. For preparing glutinous rice (A): Drain glutinous rice. Heat oil in a wok. Sauté chopped garlic and shallots until fragrant. Add glutinous rice and fry over medium heat for a while. Season with all seasonings in (A). Dish out and set aside.

  5. Follow steps as shown in pictures below for dumpling wrapping. Place wrapped dumplings in a large pot of boiling water and cook for 1-1/2 to 2 hours.

  6. Dumplings can be stored in freezer for at least 1 month. Steam or microwave dumplings before serving.

 

(1) Take 2 bamboo leaves. Waxy side of one leave should face in (to prevent filling from sticking) while the other one face out (for shiny appearance). Fold leaves to form a cone shape.

(2) Add a tbsp of fried glutinous rice. Press lightly.

(3) Place a cube of meat, one chestnut, a half-mushroom, a half-egg yolk, some peanuts and soaked dried shrimps.

(4) Cover with a tbsp of fried glutinous rice. Press lightly.

(5) Pinch two corners of dumplings a little as shown.

(6) Press with thumb and pointer (as shown) to form a pyramid shape. Fold up the bamboo leaves

(7) Bend remaining length of leaves to the left, following shape of dumpling.

(8) Tidy up all the folding points of dumpling. Make sure there is no hole for filling to escape. Tie dumpling tightly with hemp string. Cut excess length of leaves if necessary.

 

 

 

Made on 13-05-06

and Written on 25-05-06

 

 

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