福建咸肉粽 Hokkien Bak Chang

Instructions

• Prepare the rice dumpling leaves and ropes
• Boil a pot of water, slowly soak the leaves and cook until dark green colour, remove and wash thoroughly, drain and snip off the end part.
• Soak the ropes until soften, drain and set aside.
• Prepare the filling
• Mix all ingredients A, marinate for 4 hours in the refrigerator.
• Heat up the pan, add 2 bowls of oil, sauté the shallots, stir fry until golden brown (onion crisp) with medium-low heat, drain and set aside.
• Using the same pan and oil, sauté dried shrimp, shiitake mushroom, pork belly individually, drain and set aside.
• Using the same pan and oil, add garlic and fry until golden brown, add glutinous rice and fry well; add in Ingredients B and fry well, add onion crisp and black-eyed peas, fry well and set aside.
• Wrapping rice dumpling
• Retrieve 2 leaves, layering two leaves together and fold to form a funnel shape.
• Fill the funnel with a little glutinous rice at the bottom, then add salted egg, shiitake mushroom, chestnut, pork belly and dried shrimp.
• Lastly, cover the filling with a layer of glutinous rice at the top, use a spoon to slightly compress all the ingredients.
• Fold the leaves inward, tie a knot with the rope.
• Cooking method for rice dumpling
• Place the dumplings in a pot containing boiling water (water must be sufficient to submerge the rice dumplings), cover up and boil for 4 hours with medium-low heat.
• Check the water level from time to time. Make sure the water level is high enough to submerge all rice dumplings, add only boiling water when necessary.
• After cooked, retrieve the rice dumplings, hang it up to drain the excess water, and that’s a wrap!