I have been making this for the past few years. Every year, there are a different set of learning opportunities (or in another words....problems due to not enough dumplings making skills....lol). The first time I made it, it took me 15 minutes to wrap just one dumplings, then another 5 minutes trying to tie the dumpling. After that I would lose 1 or 2 dumplings while boiling them because they are not properly tied up, so the fillings disintegrate in the water. Even after I got everything boiled, cooked and intact, the dumplings tasted a bit bland because the flavours have all gone to the boiling water. Sigh...this is so difficult (teaching myself...haha...). But I did not give up. Despite all these disappointments, I never fail to make them during each Dragon Boat Festival. And there are improvements each year. ^_^ So, it isn't so bad after all.
Finally this year, I guess I have sorta "got it". I managed to finish wrapping 15 dumplings in about an hour and I did not lose any dumplings while boiling them. Just need to put more salt into the boiling water in the next dumpling-making sessions so the dumplings won't taste too bland when cooked.
This recipe makes about 15 dumplings.
- 15 roasted chestnuts
- 8 salted egg yolks (divide into 15 portions)
- Mushrooms (soaked and prepare 15 portions)
- 1 garlic bulb
- 120g dried black eyed peas
- 20g dried shrimps
- 60g peeled shallot
- 400g glutinous rice
- 3 tbsp vegetable oil
1 day before the dumplings wrapping day:
- Soak black eyed peas, mushroom and glutinous rice.
- Wash the dried shrimps quickly, do not soak.
- Heat vegetable oil in a pan.
- Saute shallots until almost golden, then add in dried shrimps and continue to saute the shallots and dried shrimps until very fragrant.
- Put in black eyed peas and stir fry for a while.
- Put in enough water to cover the peas, then put in 1/2 tbsp sugar, 1/2 tsp salt and 1 tbsp light soy sauce.
- Cover and simmer until 90% dry and peas are soft.
- Mix the peas and the rice in the same bowl.
- Get all your ingredients lined up.
- Overlap 2 bamboo leaves and make a cone. Put in some rice at the bottom of the cone, followed by salted egg yolk, chestnut and mushroom. Cover with more rice and wrap up the dumpling.
- Once all dumplings are wrapped, boil enough water to cover all the dumplings and season the water with enough salt.
- Once the water boils, put in all the dumplings and let it boil for 1 1/2 to 2 hours (if you prefer the rice texture to be softer).
|Add in your favourite ingredients|
|Cover with more rice|
|And it's done|
|Ready for the tummy|