Pillow-Shaped Dumplings

Tested Recipe Adapted from Agnes Chang

Pillow-Shaped Dumplings

Ingredients:

500g pork belly, cleaned and cut into 12 thick pieces

A:

2 tbsp dark soya sauce

2 tbsp chopped garlic

¾ tsp salt

½ tsp pepper

B:

2 tbsp oil

1 kg glutinous rice, washed, drained

1 tsp salt

½ tsp pepper

C:

2 tbsp oil

2 tbsp chopped garlic

500g split green peas, washed and soaked 3-4 hours, drained

2 tsp five spice powder

1 tsp salt

½ tsp pepper

12 salted egg yolks, cut each into 4 pieces

48 pieces dried big bamboo leaves, trimmed 2 ends, soaked over-night, boiled till soft, washed and drained

12 long grass strings, soaked and boiled till soft. Drained.

Preparation Instructions:

  1. Mix pork belly with A and marinade for 3-4 hours in the fridge. Taste.
  2. B: Heat up oil, stir-fry glutinous rice with salt and pepper. Taste and divide into 12 portions.
  3. C: Heat up oil, saute chopped garlic till fragrant, add split green peas, five spiced powder, salt, pepper and stir well. Taste and dish up. Divide into 12 portions.
  4. To assemble: Take 2 pieces of big bamboo leaves and arrange them overlapping with smooth side up.
  5. Put 1 heap tbsp glutinous rice on the leaves and spread into a rectangular shape.
  6. Put ½ of one portion of the split green peas on top and spread evenly.
  7. Arrange 1 piece of pork belly neatly on top of the split green peas.
  8. Put ½ salted egg yolk on each end of the meat.
  9. Cover meat and yolk with the other ½ portion of split green peas.
  10. Put another 1 heap tbsp glutinous rice to cover the split green peas.
  11. Fold up one end of the leaves to cover the rice.
  12. Fold up the other end of the leaves, pull the leaves a little to make the rice more compact. Tuck in any exra leaves at the end.
  13. Press down 1 side of the leaves to cover the long side and turn up the other side.
  14. Add ½ of the remaining glutinous rice on top, use spoon to press the side neatly and firmly.
  15. Fold down the leaves at the side, use another leaf to sandwich the ends neatly. Tuck in any extra leaf at the end.
  16. With firm grip, turn up the other long side of the dumpling and finish it the same way as the other side.
  17. Use a long grass string and tie up the dumpling tightly.
  18. Finish the 12 dumplings the same way.
  19. Arrange the dumplings into a big pressure cooker, pour in boiling water to cover all the dumplings, cover and bring to boil.
  20. When the pressure is up, cook for 1 hour and 15 minutes until soft. Cook for 5 hours if using ordinary pot, adding in more boiling water to cover the dumplings whenever necessary.
  21. Remove dumplings from the pressure cooker when the pressure has come down.
  22. Leave them to drip dry before unwrapping and serve warm.
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