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Friday, September 28, 2012

Nyonya Dumplings






















One of my favorite and being a 1/4 nyonya,i decided that i should play a small part by learning how to make them.Ha!

After looking at different recipes on the web,i settled for a simple yet detailed recipe by Annie.I had made some adjustments here and there.I omitted the pork lards and added blue pea flowers(bought from Baba Charlie in Melaka.) in part of the rice.I wanted it to be as authentic as possbile. =)

I am really happy about the results and proud of myself,ha!!This recipe is a keeper!

Makes:
  • 10 mini nyonya dumplings

You will need:

For the rice





















  • 4g blue pea flowers(soaked in a bowl of warm water for 1/2 hour and discard flowers.)
  • 100g glutinous rice(rinsed and soaked in the blue water overnight.)
  • 200g glutinous rice(rinsed and soaked in water overnight.)
  • 1.5 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons oil(soak 1 star anise in the oil)


For the leaves(a day b4 wrapping)
  • 20 pieces of bamboo leaves
  • Some cotton string
  • Water,enough to cover leaves to boil

For the filling(a day b4 wrapping)





















  • 250g pork belly(boil in water for 10 mins and diced.)
  • 13g chinese mushrooms,soaked and diced.
  • 50g candied winter melon,diced
  • 13g garlic,diced
  • 25g onions,diced
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/2 tablespoon sugar
  • 1/2 tablespoon pepper
  • 1 tablespoon dark soya sauce
  • 1.5 tablespoon coriander powder
  • 50ml water
  • 10 pieces of 2" length pandan leaves

For boiling dumplings
  • a pot of water,enough to cover dumplings
  • 2 star anise

The Preparation I(a day b4 wrapping)

For the filling





















  1. Heat oil.
  2. Fry garlic and onions till fragrant.
  3. Add pork,mushrooms,salt,sugar,pepper.
  4. Fry till pork is cooked.
  5. Add candided winter melon,dark soya sauce and water.
  6. Stir and simmer till mixture is slightly wet.
  7. Stir in coriander powder and off the heat.
  8. Cool,cover and keep in the fridge for future use.

For the leaves





















  1. Boil the leaves,making sure all leaves are covered for 30 minutes.
  2. Leave to cool in the pot overnight.

The Preparation II(on the day of wrapping)
  1. Remove filling from fridge.
  2. Give it a good stir and put in freezer for 1 hour.(helps to retain moisture.)
  3. Rinse the leaves and wipe dry with a clean cloth.
  4. Drain both the soaked rice and add 1/2 teaspoon salt,1/8 teaspoon pepper and 3/4 tablespoon oil to the blue rice and mix well.
  5. Add 1 teaspoon salt,1/4 teaspoon pepper and 1.25 tablespoon oil to the white rice and mix well.

The Assembly and Wrapping



(Clockwise)
 



























  1. Place one bamboo leaves over another.
  2. Make into a cone shape.
  3. Add 1 teaspoon of blue rice.
  4. Add 1 tablespoon of white rice.
  5. Add 2 tablespoons of filling.
  6. Slide a pc of pandan leave at the side.
  7. Add 1 tablespoon of white rice.
  8. Add 1 teaspoon of blue rice.
  9. Use the back of the spoon and tap the rice down so make sure it is compact.
  10. Wrap and tie.(not too tight-rice may be uncooked,not too loose-water might seep in and fillings might drop out.) Refer to this for more info.

The Cooking





















  1. Boil the dumplings in boiling water for 1 hour.(make sure the water cover the dumplings fully.)
  2. Remove from pot and hang them to drip off excess water for another hour.
  3. Serve warm with your favourite cup of tea.

Original recipe from:Nyonya Rice Dumplings by Annie

Step by step guide in wrapping from:MessyWitchen

~Indulge in what we make at DeQueenKitchen~

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