NYONYA DUMPLING

Every year when come to festive dumpling,I'm sure to make this nyonya dumpling .This dumpling,taste sweet ,slight saltiness and smell of coriander powder . The rice is quite plain goes well with the filling. dry fry the coriander seed in a wok and blend to powder ,it more fragrant than the bought powder form.I use the bunga telang/blue pea flowerr to get the indigo blue.Traditionally it use big pandan leaves to wrap,Ican't found it in the market.The pandan leaves is very long,cut into two,the top part is soft,the end is tough have to boil to soften it.both sides of the pandan leaves have torn,have to trim off both sides. And the leaves is tough and soft.Unlike the normal pandan leaves we use.the pandan plant is a person tall and the leaves is wider enough to wrap the dumpling.


NYONYA DUMPLING

Ingredients for the rice.
1 1/2 kg glutinous rice
4 tbsp water
1/2 tsp salt
a few drop of blue colouring

Method;
1.wash glutinous rice for 3 to 4 time,drain.If using the flower,put in a big hanful in a small saucepan to boil until the water is dark blue colour.I use 400 g glutinous rice to soak the rice overnite.the water should be 2 inch higher than the rice. Soak the remaining rice in plain water overnite. How blue your dumpling you want,just add more flower or blue colouring.
2.drain the rice and place in a steamer,line the bottom with a piece of cloth.mix the plain rice and the blue rice and steam over high heat for an hour. In the meantime,mix the 4 tbsp water with the slat.after the rice has been steamed for 20 mniutes,lift up the lid of the steamer and sprinkle aout 1 tbsp of the water over the rice.mix well with the rice.cover the lid and repeat this twice till the water is used up.( adjust the salt water acording to your taste,I perfer my rice taste,blanch to goes well the filling).

Ingredients for filling ( the filling can be cooked a day ahead.
150g garlic,peeled and pounded till fine
300 streaky pork without skin
900 g lean shoulder of pork ( all I use pork belly)
80g dried mushroom
150g 'tang kway" preserved chinese melon in strip
300g sugar
150g coriander seeds ( I use 100g)
8 to 10 tbsp thick dark soy sauce
10 cup water
salt according to your taste
6 tbsp oil

Method;
1.bring the water to the boil and add all the pork,boil over medium heat for 30 to 40 minutes till pork is tender.drain and when cold dice into small cubes (cut the pork belly in a few strip,easy to cook).
2.soak the mushroom in water till soft,drain and squeeze dry,cut off the tough stem and dice into small cubes.
3.Dice the preserved chinese melon into small cubes.
4.pick through the coriander seeds and remove all the stalk and grits. Dry fry in a wok for about 20 minutes over low heat till fragrant and slightly crispy.pound or blend till fine. sieve and discard the rough bits.
5.Heat a wok,add the oil,when is hot,add in the pound garlic and stir fry till fragrant,add the diced pork,stir fry,stir fry for about 3 minutes,add the diced mushroom,stir fry for 3 minutes,add the diced mushroom and stir fry further for 3 minutes.Add the diced melon,stir fry for 3 to 4 minutes till well cooked
6.Add the sugar and coriander powder and stir well to mix. Add enough dark soy sauce for the mixture to be deep brown.Add in water,brint to a boil,add salt to taste,keep stiring till all the mixture bind well and the pork meat is soft and the gravy is thicken.leave to cool and keep aside.

To wrap the dumpling
15 large dried bamboo leaves,put in a big pot with enough water to boil for 20minutes.drain the bamboo  leaves,.put in a big basin of water and use a pics of cloth to wash the leaves changed water a few time till  every leaves is clean and wipe dry.Put aside in a large colander or flat plate.
A roll of raffia string.

Method;
1.traditional the dumpling are formed into the shaped of a pryamid with a three sided baseYou have to pack the dumpling so that the rice will be firm.
2.trim both end of the bambbo leaves,take two leaves to overlap and form into a pocket.place 1 tbsp of glutinous rices in the pocket and spread to form a hollow.
3.fill the hollow with the filling and fold over using the other hand to push the both sides in.
4.fold the two sides of the leaf over the dumpling tie with a raffia to secure.trim off the leaves to form a neat parcel.bring a big pot of water to a boil,using hight heat, put in all the dumpling,cover and boil for 2 hours,remove the dumpling and hang to dry.eaten the same day or kept in the fridge.if you like them hot,just steam again before eating.(add more pandan leaves in the water to boil with the ready wrap dumpling).