Just made these yesterday. This is non a dorsum ship service :)
Yes, it's almost that fourth dimension of the Lunar Year again, Duan Wu Festival or Dragon Boat Festival, the solar daytime that the Chinese remembers the loyal scholar who commited suicide. The actual solar daytime is adjacent Wednesday, 16th June 2010. But I'm making this early on for your reference :) I ever practise my dumplings 1 or ii weeks earlier, precisely for the sake of eating.
Actually I’ve never eaten this, nor direct keep I seen this inwards existent life. I solely got to know the being of this type of Zongzi when I was searching the cyberspace for the existent Cantonese Zongzi terminal year. Malaysia’s Chinese nutrient is already so, thus fusioned, that 1 no longer tin distinct betwixt each other, except for for certain dishes.
This year Kristy made precisely about sugariness hakka dough dumplings.
And I direct keep already planned to brand these since terminal year.
What makes Hakka dough dumplings (客家粄粽) different??. Wait before that, permit me say you lot in that location is precisely about other type of Hakka Dumpling that is shaped similar a pillow... that is a rice dumpling together with it is non the same every bit this dough dumpling.
The departure of savoury hakka dough dumplings is that it uses mucilaginous rice flour instead of mucilaginous rice.
Uses minced meat instead of meat pieces.
Uses preserved radish instead of beans.
Fillings are pre cooked together with non used raw
Other than these, the mushroom is there, the five spice is there. No chestnuts together with no salted egg yolks.
And 1 error I did, I idea since this is steamed together with non boiled, soI didn’t bother nearly the modest cracks inwards precisely about of the wrapping. And I also wrapped them quite tight, tried hard to eliminate empty spaces inwards the wrapping. It is ok, to precisely shape a circular ball, amongst a slightly pointed terminate together with plication the exceed wrapping loosely over, no involve to last too tight cos the dumpling volition expand a chip during steaming. Hahaha, the dough seeped out from the cracks during steaming, similar Incredible Hulk getting green, cos in that location was no where to go, except through the wrapping, together with caused dumplings that didn't direct keep cracks inwards the commencement to tear later steaming.
Anyway, it goes into the tummy…..
Here goes the recipe
Hakka Dough Dumpling Recipe
Fillings
five shitake mushrooms, soaked together with chopped, it volition come upwards to nearly ½ cup
200gm minced meat or 1 cup
½ loving cup or 70gm chopped preserved radish (Choy poh, I used the sugariness type, precisely rinse together with chop, if salty type delight soak for thirty minutes, crush out H2O before use)
five shallots, sliced or chopped
10gm (1 heaped Tbsp) dried shrimps, soaked for thirty minutes together with finely chopped
1 Tbsp sugar
1 tsp tabular array salt (you may involve less if using salted preserved radish)
Pepper
½ tsp five spice powder
1 Tbsp lite soy sauce
1/2 loving cup H2O +1 tsp cornstarch
1. Heat wok together with position inwards iii tbsp oil. Put inwards shallots together with nipper until golden, drain together with dish up.
2. Put inwards chopped dried shrimps together with nipper until fragrant, thus position inwards minced meat together with nipper until dry out together with fragrant, position inwards preserved radish together with nipper until fragrant. Put inwards seasonings together with cornstarch mixture. Cook until the H2O is absorbed yesteryear the fillings. Mix inwards fried shallots.
3. Dish upwards together with permit it cool down. Divide into xvi together with freeze filling to harden slightly.
4. Meanwhile gear upwards the dough
Dough
550gm (5 cups) glutinous rice flour
190gm rice flour(1 + 2/3 cups) (If you lot prefer a less sticky texture, you lot tin substitute precisely about of the mucilaginous rice flour amongst rice flour)
ii Tbsp cooking oil
300ml H2O + 1tsp tabular array salt + 1 Tbsp sugar
300ml H2O (room temp)
1. Mix both flours together with brand a good inwards the centre. Put inwards ii Tbsp cooking oil
2. Put salt, saccharide together with 300ml H2O inwards a saucepan, select to a boil.
3. Pour one-half of (2) into (1) together with mix amongst spoon, bringing inwards flour slow into the center. Pour to a greater extent than of (2) together with combine. Add the room temp H2O slow together with knead the flour into a dough. You may non involve all the water. Knead dough until smooth. Divide dough into xvi pieces, nearly 80gm each.
Assembly
16 pieces of bamboo leaves or more, washed together with trimmed Hemp strings or cotton fiber strings
Some cooking petroleum for coating the dumplings
The residuum of the wrapping method is inwards my Bak Zhang Recipe
1. Take 1 piece of dough gyre it round.
2. Lightly flatten it, together with brand the sides flatter than the center.
3. Place 1 piece of filling inwards the middle together with roll upwards the dumpling. Gently rolling it inwards your hands to seal up. Repeat until all fillings are wrapped up. (I managed to roll all the fillings amongst dough in less than 10 minutes, simply due the fillings are hard together with clumped together because they are one-half frozen)
4. Coat each dumpling amongst cooking oil. Shape each dumpling to await similar a light-green pear, slightly conish.
5. Form a cone amongst bamboo leafage together with identify 1 piece of dumpling(pointy side down) into the cone. Lightly press together with plication the residuum of the bamboo leaves to shape a “pyramid”.
6. Tie amongst a piece of hemp/cotton string.
7. Steam on high oestrus for thirty minutes.
So, how did this hakka dough dumpling gustation like.... Chewy together with the filling gustation good. Much chewier than kuih koci, if you lot desire to know the comparison. A fresh alter from the usual.
If you lot prefer a less sticky texture, acquire amongst one-half mucilaginous rice flour together with one-half rice flour.
If you lot similar it softer, you tin role less boiling H2O together with growth the room temperature water. The boiling H2O hither partially cooks the dough, together with makes it sticky. When the dough is partially sticky, it needs less H2O to shape a dough and the dumpling volition direct keep a firmer together with chewier(ngann) texture. But you lot cannot merely growth the water, you lot must decrease the boiling H2O together with growth mutual coldness water, remember.
My neighbours liked them a lot, together with hahaha, indeed this dumpling was a stranger that no 1 knew before this. But now, at least now, my identify unit of measurement knows that this matter be :)
Recipe adapted from these places:
http://www.wretch.cc/blog/CarrieC/13934825&tpage=1http://www.951b.com/meishi/200912/10-18682.html
http://www.hk32168.com/viewthread.php?tid=146573
Oh yes, I'll last making to a greater extent than Zongzi this weekend, Both Cantonese together with Hokkien varieties.
Not making whatever Gan Sui Joong.....
Video on how to roll (updated 6/6/13)
Buat lebih berguna, kongsi:
