Chinese Rice Dumpling

Chinese Rice Dumpling
Pork Seasoning

• 200 g pork cut 1 square piece
• 1 tablespoon coriander roots
• ½ teaspoon ground pepper
• 2 teaspoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• ¼ teaspoon five spice powder

How to make pork seasoning:

• Mix everything together and seasoning for 1 hour.

Mushroom mix flavors:

• 50 g dry mushroom, soaking water to soften
• 2 - 3 teaspoon soy sauce
• 2 - 3 teaspoon sugar
• 1 tablespoon cooking oil

How to make mushrooms flavors:

• Put the oil into the pan and add soften mushroom, stir fried, add soy sauce and sugar, little water and bring to boil until dry.

Glutinous rice seasoning:

• 500 grams glutinous rice
• ¼ cup soy sauce
• 2 tablespoon oyster sauce
• ½ cup vegetable oil
• 1/3 cup water
• 2 -3 teaspoons sugar
• ¼ teaspoon salt
• 2 teaspoons five spice powder
• 2 - 3 teaspoon pepper powder

How to cook glutinous rice:

• Soaking glutinous rice approximately 3 hours and steam it in boiling water about 10- 15 minutes. In the mixing blow, mix soy sauce, oyster sauce, oil, water, sugar, fice spice powder, salt and pepper together and then add cooked glutinous rice and mixed all together until all combine.

Chinese Dumpling (Ba-Chang) Ingredients

• Steam glutinous rice seasoning
• Pork Seasoning
• Fragrant mushroom flavors.
• 100 grams Chinese sausage fried
• 50 g dried shrimp
• 150 g boiled peanut
• 8 - 10 balls salted egg (yolk)

Make a wrapping

1. Add boiled peanut and dried shrimp in to the glutinous rice and mix together.
2. Folding bamboo leaves that are prepared to cone, by use the one end of bamboo leaves long and one end short.
3. Add glutinous rice and then add egg yolk, half mushroom, Chinese sausage and pork in the middle.
4. Put some more glutinous rice on to and close it.
5. Tie with the rope and a bit more tightly.
6. Bring to steam about 30 minutes or until cooked. If you don’t want to wrap you can cook by scoop glutinous rice into a blow/container, add egg yolk, pork, mushroom and Chinese sausage on top and steam until cook.

photo by MaeJJ