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KUNYIT (TUMERIC) SAMBAL DUMPLINGS

Ingredients:

Makes 15

 

(A) For preparing glutinous rice:

    500g glutinous rice

    1 tsp salt

    2-3 pieces assam kering (tamarind peel)

    1½ tbsp tumeric powder

    1 extra tsp of salt

   

       

(B) For preparing sambal:

    150g dried shrimps, soaked till soft and chopped

    240ml oil

    2 tbsp chili paste

    2 tsp jintan manis

    2 tbsp sugar

    1 tsp salt

 

    To grind:

    2 onions

    5 shallots

    4 garlic cloves

    3 stalks serai, root part sliced

   

    Water for boiling dumplings + 1 tsp salt

 

    30 pieces bamboo leaves  

    Hemp strings

 

   

 

 

 

 

 

 

Click to enlarge

 

 

 

(1)

 

 

Method:

  1. A night before making dumplings, soak glutinous rice with tumeric powder, assam kering and salt.

  2. To prepare sambal, heat 4 tbsp of the 240ml oil in a wok. Stir fry ground ingredients until fragrant. Add dried shrimps, chili paste and jintan manis and continue to fry. Add oil in intervals till it finishes. Fry sambal until it is dry enough for wrapping. Season with sugar and salt.

  3. Discard assam kering in glutinous rice and drain. Stir in 1 tsp of salt.

  4. Follow steps as shown in pictures below for dumpling wrapping. (Step-by-step photographs are based on wrapping savoury dumplings). Place wrapped dumplings in a large pot of boiling water and cook for 1-1/2 to 2 hours.

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

 

(2)

 
 

(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 tumeric glutinous rice. Press lightly.

(3) Place 2 tbsp of sambal.

(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