The annual Dumpling Festival (also known as 端午节) is coming soon!
Zongzi (sticky rice dumplings) are traditionally eaten during the Duan Wu Jie 端午节 (Doubler Fifth Festival / Summer Solstice) which falls on the fifth day of the fifth month of the Chinese Lunar Calendar and commonly known as the “Dragon Boat Festival” in English. The festival falls around mid year in the Western calendar.
There is no dish that signifies this occasion more than the humble rice dumplings (or sticky rice dumplings) or 粽子 (in Chinese).
Have you ever tried making your own homemade rice dumplings 粽子, the savoury rice dumpling is commonly called Bak Chang 咸肉粽子.
Why not try making your own Bak Chang this year? With Thermomix®, almost nothing is impossible!
You can make traditional Bak Chang without having to worry about complicated steps and process!
Kiam Bak Chang (Savoury Glutinous Rice Dumplings)
咸肉粽(Serving: 16-17 pieces)
Ingredients A
/ 500 g glutinous rice, rinsed
/ 40 g light soy sauce
/ 40 g oyster sauce
/ 30 g dark soy sauce
/ 1 tbsp Chinese five-spice powder
/ 1 tsp white pepper powder
/ 1 tsp salt
Ingredients B
/ 600 g pork belly, cut into chunks
/ 40 g light soy sauce
/ 40 g oyster sauce
/ 30 g dark soy sauce
/ 1 tbsp Chinese five-spice powder
/ 1 tsp white pepper powder
/ 1 tsp salt/ 2 drops sesame oil
Ingredients C
/ 5 garlic cloves
/ 60 g shallots
/ 50 g oil
Ingredients D
/ 15-17 dried Chinese mushrooms, soaked to soften
/ 15-17 dried chestnuts, soaked to soften
/ 100 g dried shrimp
/ 200 g water
/ 15-17 salted egg yolks (optional)
USEFUL ITEMS
30- 40 pieces bamboo leaves and hemp strings, soaked overnight and cleaned
Method:
1) Place a bowl onto mixing bowl lid, weigh in all ingredients A and soak overnight in refrigerator. Place another bowl onto mixing bowl lid, weigh in all ingredients B and marinate overnight in refrigerator.
2) Place 1000 g water into mixing bowl, insert simmering basket, add reserved glutinous rice, cook <15 min/Varoma/Speed 3>. Remove simmering basket with spatula, set cooked rice aside to cool.
3) Place garlic cloves and shallots into mixing bowl, chop <5 sec/Speed 6>.
4) Add oil, mushrooms and dried shrimp, sauté 3 min/120°C/Reverse/Spoon Speed>.
5) Add reserved marinated pork, chestnuts and water, cook <30 min/100/Reverse/Spoon Speed>.
6) Place 2-3 soaked bamboo leaves overlap, fold and form a cone shape. Scoop some glutinous rice, meat filling and salted egg yolk into bamboo cone, wrap into triangular dumpling shape and tie up with hemp strings. Continue the steps until finished.
7) Place dumplings in Varoma dish. Place 1000 g water into mixing bowl, set Varoma into position, steam <40 min/Varoma /Speed 3>.
8) Serve hot
Link to the original post on Facebook
Recipe by Belee Lau