MALAYSIA (THE STAR/ASIA NEWS NETWORK) - It's the annual dumpling festival; why not give your dumplings a twist this time around?
KIMCHI DUMPLING
300g glutinous rice
80g red rice
3 tbsp oil
1 tbsp sesame oil
1 tbsp minced garlic
125ml water
Dried bamboo leaves, washed and soaked to soften
Hemp strings for tying
Seasoning A
1 tbsp salt
1 tsp pepper
1 tbsp sugar
1 tbsp chicken stock powder
Filling
1 tbsp oil
1 tsp chopped garlic
3 dried mushrooms, soaked and cubed
120g Korean kimchi, cut into small pieces
Seasoning B
1 tbsp oyster sauce
1 tbsp sugar
1 tbsp light soy sauce
1 tbsp sesame oil
2-3 tbsp water
For the rice
Rinse and soak glutinous rice overnight. Rinse and soak red rice for 1 to 2 hours.
Heat oil and sesame oil. Fry garlic till aromatic. Add in well-drained glutinous rice and red rice. Stir in seasoning A. Toss and fry till fragrant.
Transfer to a deep plate and steam for 30 minutes. In between steaming, sprinkle with the 125ml water. Set aside.
For the filling
In a frying pan, heat the oil and sauté garlic till lightly golden. Add mushrooms, followed by kimchi.
Stir in seasoning B and fry briskly till well combined. Set aside.
To assemble
Overlap 2 bamboo leaves and fold into a cone in the centre. Fill the base of the cone with 2 heaped tablespoons of the mixed rice. Add 2 rounded tablespoons filling followed by 2 tablespoons more of rice. Press to compact the content.
Fold bamboo leaves over to cover the rice and fold into a pyramid shape. Tie with hemp string to secure.
Repeat this to make more dumplings.
To cook
Steam the dumplings over medium heat for 35-40 minutes, or until cooked through.
Place dumplings in a colander to drip dry and cool.
HARMONY DUMPLING
Harmony dumplings. PHOTO: THE STAR/ASIA NEWS NETWORK Blue rice
30-40 butterfly pea flower (bunga telang)
100ml hot water
250g glutinous rice, rinsed
1 tsp lime juice
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1 tsp oil
Turmeric rice
250g glutinous rice, rinsed
1 tbsp turmeric powder, mixed with 100ml hot water
2 pieces dried asam gelugor
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1 tbsp oil
Filling
3 tbsp oil
1 tbsp chopped garlic
2 tbsp chopped shallots
1 tbsp chopped dried prawns
1 tbsp preserved soy bean paste (tau cheong)
1 tbsp coriander powder 100g belly pork, diced
3 dried mushrooms, soaked and diced
50g candied winter melon, diced
Seasoning
1/2 tsp dark soy sauce
1 tsp pepper
2-3 tbsp sugar, or to taste
1 tsp salt
1 tbsp oil
1 tbsp sesame oil
dried bamboo leaves, washed and soaked to soften
hemp string for tying
For the blue rice
Steep the flowers in the hot water for 2-3 minutes. Place in a muslin bag and squeeze to extract the colour.
Soak rice in water mixed with lime juice for 20 minutes. Add the blue extract. Add more water to cover rice if needed. Leave to soak overnight in the fridge. Drain blue rice well and mix in salt, sugar, pepper and oil.
For turmeric rice
Combine rice, turmeric and asam gelugor in a bowl. Add enough water to cover rice. Stir well and leave to soak overnight in the fridge.
Wash rice in several changes of water and drain well. Mix in salt, sugar, pepper and oil.
To prepare filling
Heat oil in a saucepan. Stir-fry the garlic, shallots, dried prawns, bean paste and coriander powder until fragrant. Add the pork, dried mushrooms and seasoning. Mix well. Turn off heat and add candied winter melon. Dish out and set aside.
To assemble
Overlap 2 bamboo leaves and fold into a cone in the centre. Fill the base of the cone with 2 tablespoons turmeric rice. Add 2 tablespoons of filling and top up with 2 tablespoons of blue rice. Fold into a pyramid shape. Tie with hemp string to secure. Repeat this to make more dumplings.
To cook
Place the dumplings in a large pot of water, bring to boil, and simmer over medium heat for about 90 minutes, or until cooked.
Place dumplings in a colander to drip dry and cool.
HERBAL BAK KUT TEH DUMPLING
400g glutinous rice
100g red beans
50g black-eye beans
Dried bamboo leaves, washed and soaked to soften
Hemp strings for tying
Seasoning A
1 tbsp salt
1 tbsp sugar
1 tsp pepper
2 tbsp sesame oil
Filling
3 tbsp oil
1 tbsp chopped shallots
1 tbsp chopped garlic
2 tbsp dried prawns, washed and drained
6 dried mushrooms, soaked and cut into half
150g belly pork, cut into pieces
Seasoning B
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp chicken stock granules
1/2 tsp pepper
1 tbsp sugar
salt to taste
Herbal stock
2.5 litres water
2 packets Bak Kut Teh ready-mixed ingredients (store-bought)
10g tong kwai
2 tbsp light soy sauce
2 tbsp salt
1/2 tsp MSG
50g rock sugar
For the rice
Rinse glutinous rice, soak overnight. Soak both the beans overnight. Drain them well. Combine the rice with the beans and add in seasoning A. Mix well.
For the filling
Heat oil in a wok and sauté shallots, garlic and dried prawns until aromatic. Add the mushrooms and pork. Stir in seasoning B. Fry until fragrant. Set aside.
For the herbal stock
Bring water to boil in a deep pot and add in the Bak Kut Teh spices. Cook for 30 minutes.
To assemble
Overlap 2 bamboo leaves and fold into a cone in the centre.
Fill the base of the cone with 2 heaped tablespoons glutinous rice mixture followed by a portion of filling. Top with more rice mixture. Press down to compact the content.
Fold bamboo leaves over to cover the rice and fold into a pyramid shape. Tie with hemp string to secure.
Repeat this to make more dumplings.
To cook
Place the dumplings in the pot of Bah Kut Teh stock.
Bring stock to boil, and simmer over medium heat for about 90 minutes, or until cooked through.
Allow dumplings to soak for another 20 minutes before removing.
Place dumplings in a colander to drip dry and cool.
