Nyonya Dumpling

NYONYA  DUMPLINGS

As a young girl ,I do not know how to cook at all.One of my colleague she asked me whether I want the old magazine, that was in the late 70,  I accepted it. After reading  the magazine,  I put the stack of magazine aside. I can't bear to throw away. A few years later, while spring clean my room, decided  to  throw away the stack of old magazine. Before throwing away, I  goes through every pages,the recipe pages was very
attractive , I  tears out the recipes pages that I want and click into many files. All the recipe have been with me till now.  After married having children, I decided to try this recipe,to my surprise,turn very delicious,my children likes it plus my sibling.The recipes was given by a nyonya ladies. This is authenic nyonya dumpling.
Wish to share with  other who are interested  in this recipe

NYONYA DUMPLINGS

INGREDIENTS  FOR THE RICE

1 1/2 kg  glutinous rice
4 tbsp water
1/4 tsp salt
Bunga telang flower a handful soaked in 6cup  of hot water to get the blue colouring

METHOD:

1.Wash the rice 2 to 3 times,  divided into 2 portion, one portion soaked in plain water  overnite.
2. The other portion soaked in blue colouring overnite.
3.  The other day,drain the rice place in a steamer, line the bottom with a piece of cloth.
4. Mix the two portion rice together.Steam over high heat for a hour.
5. In the meantime, mix the water with the salt. After the rice has been steamed for 20 min, lift up the lid of the steamer and sprinkle about 1 tbsp of salt water over the rice ,mix well with rice.
6.Cover the lid and repeat this twice till all the water is used up. after  1 hours,off the heat. Ready to use.

INGREDIENTS FOR FILLING

150g garlic,peeled and pounded till fine
300g pork belly without skin
900g lean shoulder of pork
80g  dried mushroom
150g tang kway (preserved chinese melon)
300g sugar
150g coriander seeds
8 to 10 tbsp thick dark soya sauce,according to taste
10 cups water, salt to taste
6tbsp oil

METHOD

1.Bring the water to boil and add all the pork.Boil over medium heat for 30 to 40 min till pork tender.
   Drain and when cold,dice into small cubes.reserve the water,filter the water,put side for later use.
2. Soak the mushroom till soft,drain,squeeze dry,cut off the stalk and dice into small cubes.
3. Dice the preserved melon into dice.
4.Dry fry the coriander seeds in a wok for 20 min over low heat till fragrant and slightly crispy.
   Pound or process till very fine. Sieve and discard the rough bits.
5. Place a wok over medium heat, add oil.When it is hot,add the pounded garlic stir fry till fragrant.
    Add in diced pork,stir fry for about 3 min,add in the diced mushroom stir fry for 3 min,add in diced melon
   stir fry for another 3 to 4 min till well cooked.
6. Add the sugar and coriander powder and stir to mix well. Add enough soy sauce for the mixture to be a
    a deep brown.  Taste for salt, add in the reserved water. Keep on stir frying till the mixture bind well
   and the mixture is thicken.Leave  to cool and keep aside. The filling can be cooked a day ahead and in
  the fridge.

   TO WRAP THE DUMPLINGS
 Some bamboo leaves /the large pandan leaves. The dry bamboo leaves have to boil in a big pot of water
for 1/2 an hour. Drain the water,wash and wipe dry. a roll of raffia string.

Traditional the dumpling s are formed into the shaped of a pyramid with a three sided base.
When all the dumplings are formed. Boil for 2 hours,remove and dry. Consume the same day or kept in the fridge,take out and steam again before eating.

 P/S ; when cooking the filling ,the coriander smell very strong,is  o.k. the next day the smell turn to mild.
          This nyonya dumpling taste have  to be sweet and  have the smell of the coriander . The sweetness
           you  adjust to your like. It best to fry the coriander seed and process to powder than to buy the
          ready powder form.