It was Dumplings Festival a couple of weeks ago. Coming from a Christian family, we don’t normally follow the Lunar Calendar, hence I was not aware of it until I woke up one morning to an sms from a friend. Last year, Ryan taught me the method of wrapping dumplings but I’ve sorta given it all back to him. It took me a while to figure it out again so my first few dumplings were really ugly! Mine’s the poor student dumpling cause I can’t afford to put lotsa ingredients in it. I believe people normally use pork but I substituted mine with chicken as my housemates are not big fans of pork. You’ll also noticed I used rafia strings. That was because my first pack of bamboo leaves didn’t have the bamboo strings and I didn’t know where to get them. But my second pack had bamboo strings included in it hence the next batch were wrapped with those strings.
- Glutinous rice
- Bamboo leaves
- Chicken thighs
- Dried chestnuts
- Chinese mushrooms
- Dark soy
- Light soy
- Chinese cooking wine
- Corn flour
- Oyster sauce
- Soak leaves in hot water overnight. Some people say boil it over low heat overnight.
- Soak rice in water overnight.Drain well before frying it.
- Season chicken with soy sauce, salt, sugar, pepper, oyster sauce, wine and corn flour and refrigerate for at least 2 hours.
- Soak mushrooms till soften. Squeeze out the water and cut to slices.
- Soak chestnuts in warm water for about half an hour.
- Heat wok with oil. Pour rice and fry. Add dark soy sauce, light soy sauce, salt, pepper and oyster sauce. Make sure the rice is dark and salty enough.
- Take 2 pieces of leaves and lightly wipe off the water. Place the leaves on top of each other overlapping in the middle and fold it into a cone.
- Put a bit of rice followed by chicken, mushrooms and chestnut. Top with more rice.
- Fold leave downwards to cover it and tuck corners in accordingly to wrap dumpling. Secure with bamboo strings.
- Repeat procedure with rest of the dumplings. Tie them together in a bunch.
- Bring a big pot of water to boil. Add dumplings. Make sure all the dumplings are submerged fully in the water. Boil for approximately an hour. Drain and then hang to dry in a cool place.