June 11, 2013

Sweet & Peppery Rice Dumplings (Ba Zhang)

Make about 50 small dumplings


4 kg glutinous rice, soaked for 3 hours

4 kg gm pork belly (without skin), sliced
1kg candied winter melon, diced
24 pcs chinese mushrooms, diced
30 shallots, chopped
1 whole garlic, minced
Pandan leaves, cut into squares

Seasoning for filling:
80 gm Coriander powder
2 tsp five spices powder
2 cups Soya sauce
Half cup Caramel sauce
Generous amount of white grounded pepper


Preparing the rice
  1. Rinse until water runs clear.
  2. Soak for 3 hours.
  3. Drain and set aside.

Preparing the leaves
  1. Soak leaves & strings overnight.
  2. Rinse until water runs clear of dirt.
  3. Wipe each leaf with a cloth.
  4. Set aside.

Preparing the filling
  1. Using 2 cups of oil, fry shallots till golden brown.
  2. Set aside fried shallots and leave the oil in work.
  3. Fry mushrooms and garlic till fragrant.
  4. Add pork and seasoning. Stir fry until cooked.
  5. Add fried shallots and mix well.
  6. Using some of the sauce, add to the rice and mix well.
  7. Set aside.

Wrapping dumplings
Wrap dumpling with a piece of pandan leaf for added fragrant.

Cooking the dumplings
  1. Fully submerge dumplings in Philips pressure cooker.
  2. Add some pandan leaves for added fragrant
  3. Cook using soup mode (20 mins).