Thursday, 23 August 2012

Assorted Bean Dumpling

Well, this is not exactly the right time to make dumplings but I still have some bamboo leaves left. So I want to use it up before it can't be used anymore. Wrapping the dumplings was a challenge the first few times. It can be very frustrating but as the saying goes, practice makes perfect, so, just continue doing it, you will eventually master it....haha...
It took me about 1 hour just to wrap about 4-5 dumplings, and then came tying the dumplings part. It also took me a few tries to get it just so the bamboo leaves will not come unwrapped while boiling. The water used to boil the dumpling needs to be salty enough so the dumpling will not taste bland because it seems like all the soy sauce, oyster sauce and whatever sauce that coated the glutinous rice (you put the seasoning when you fry the glutinous rice) will seep into the boiling water. But then, still need to be careful when adding salt to the water because you don't want the dumpling to end up too salty that it overpowers all other taste.
This is adapted from Kuali - Assorted Bean Dumplings.

  • 175g glutinous rice, washed and soaked overnight
  • 40g red beans
  • 40g black-eyed beans
  • 25g split green peas (lok tau peen)
  • 35g lotus seeds
  • 1/2 tsp sesame oil
  • 1 and 1/2 tsp corn oil
  • 1/2 tsp chopped shallots

  • 1 and 1/2 tbsp light soy sauce
  • 1/2 tsp Chinese five spice powder
  • 1/2 tsp pepper 
  • 1/4 tsp thick soy sauce
  • 1/2 tbsp sugar
  1. Soak bamboo leaves and hempstring, overnight.
  2. Soak the red beans, black-eyed beans, split green peas and lotus seeds separately overnight. Drain.
  3. Heat sesame oil and corn oil in a wok, fry shallots until fragrant.
  4. Add red beans, black-eyed beans and lotus seeds. Stir-fry well. Add glutinous rice and split green peas. Mix in seasoning and toss and fry for 2-3 minutes. Dish out.
  5. Overlap two bamboo leaves and fold into a cone. Fill up the cone with the rice mixture, then fold the bamboo leaves to form a neat pyramid. Secure tightly with hempstring.
  6. Repeat to finish up with the rice mixture to make more dumplings.
  7. Boil water and add corn oil and salt too taste. (Just taste the water to adjust to your own preferred taste)
  8. Cook dumplings in the pot of boiling water for 2-2½ hours or until dumplings are done.

All cooked and ready to be eaten...:)

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