Nyonya Dumpling

( can make + 20 nos of Nyonya Chang)
1. 1 kg Glutinous rice

Dried bamboo leaves – soaked in hot water
2 inches pandan leaves
Blue Glutinuos rice
1/3 from the 1 kg glutinous rice
1 gm dried bunga telang boiled with 200 ml water
1 tsp of salt
1 tsp pepper
– Mix together
White Glutinuos rice
2/3 from the 1 kg of glutinous rice
2 tsp salt
2 tsp pepper
– Heat up lard in the wok, follow by the glutinous rice, salt and pepper.
– Fried about 5 mins, medium heat
Steam both glutinous rice in the steamer separately for about 30 mins.
2. Filling (Pork)
600 gm pork belly, cut into 1cm X 1cm cube (80% pork belly, 20 % pork fat)
20 nos. dried mushroom ( soaked and diced)
200 gm dried winter melon
120 gm shallots – chopped
40 gm garlic – chopped
25 gm white pepper corns (toasted and grind)
80 gm rock sugar
360 ml water
60 gm lard
50 gm coriander seeds (ketumbar) (toasted and grind)
5 gm cumin seeds (toasted and grind) (optional)
– Mix together with water to make into paste
– Heat up lard in the wok, add in chopped shallots, fried until fragrant.
– Add chopped garlic, fried until fragrant.
– Add in soy bean paste, fried until fragrant. (optional)
– Add in diced mushroom, stir in the wok, follow by diced pork belly.
– Add in the mixed paste spices, stir until fragrant.
– Add in water, let it simmer.
– Add in rock sugar and dried winter melon.
– Low fire, simmer until the pork soften and cooked.
– Stir occasional to avoid burn at the bottom
– simmer around 2 hours, add water if the gravy too dry/thick
Wrap the Kuih Chang and boil between 1 – 2 hrs (add some salt in the boiling water)
By |2017-12-07T04:21:03+08:00May 28th, 2014|Rice|0 Comments

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