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Wednesday, June 7, 2017

Cantonese Style Dumplings 广式咸肉粽



It was Dumpling/Dragon Festival last week, it is a tradition at home to make some dumplings (glutinous rice wrapped in bamboo leaves) during the season.

This year I started the festival with this Cantonese Style of Dumplings which have moong beans in it and tasted though different than the type of Bak Zhang that  I am used to and loved, it is still one  of my favourites.

今年端午节前一直想着要裹点粽子过节,材料都买好了,却一直等到端午节当天才有时间裹,虽然闽南烧肉粽是每年一定要裹的家乡味。

今年所裹的第一款肉粽却是这款港式/广式肉粽,它是我很喜欢的一款肉粽,也是俊干妈的家乡味,裹好分一半给俊干爹干妈过节。



Ingredients:(Makes 20-25 dumplings)

Glutinious Rice:
1000 g Glutinous (Washed, soaked overnight)
1 tbsp salt
1 tsp Chicken essense powder
1/4 cup/ 4 tbsp of heated cooking oil

Moong Bean:
600 g Shelled Moong Beans (Washed and soaked overnight)
1 tbsp of salt (use 2 tsp if you like it lesser in sodium)
2 tsp sugar
1/4 tsp of Chicken essence powder
2 tbsp of Cooking oil

The fillings:

Pork Belly:
600 g of pork belly
10 Dried Mushrooms  (Soaked)
12  pieces of salted egg yolks
1 1/2 tbsp of Chinese cooking wine
1 tbsp of Light soy sauce
1 tsp of Chinese five spice powder
1 1/4 tsp of salt
1 tsp of salt
1/4 tsp of white pepper powder

材料:(20-25只粽子)

糯米:
1000 克 糯米 (洗净泡水一个晚上)
1 大勺 食盐
1 小勺 鸡精粉
1/4 杯 / 4 大勺 熟油 (加热的油)

绿豆:
600 克 绿豆瓣/去皮绿豆 (洗净泡水一个晚上)
1 大勺 食盐  (口味淡的 2 小勺)
2 小勺 糖
1/4 小勺 鸡精粉
2 大勺 食油

馅料:

五花肉:
600 克 五花肉
10 只 香菇 (泡发)
12 只 咸蛋黄  
1 1/2 大勺 料酒/绍兴酒
1 大勺 酱油/生抽
1 小勺 五香粉
1 1/4 小勺 食盐
1 小勺 糖
1/4 小勺 胡椒粉



1.  Cubed the pork belly into 10-12 equal size pieces, marinate with all the ingredients listed over night. I marinated mine together with the mushrooms. Soak the dried bamboo leaves in hot water for 10 minutes, wash and place them in cold water.

2.  The next day, with a tsp of oil, stir fry the mushrooms until fragrant.

3.  Spray or sprinkle a little cooking wine over the salted egg yolks and bake in oven at 175C/350F for 5 minutes, let cool.

4.  Wash and drain the moong beans and add all seasonings listed, mix well.

5.  Wash and drain the glutinous rice, add all seasonings listed, mix well.

1.  把五花肉和香菇一起和所有调料拌匀腌制一个晚上。粽叶泡热水10分钟,洗净泡凉水备用。

2.  把香菇挑出来加以小勺油炒香。

3.  喷一点点料酒后入烤箱175C/350F烤5分钟,备用。

4.  绿豆洗干净沥干水份,加入所有调味料和食油拌匀。

5.  糯米洗净沥干水份,加入所有调味料和食油拌匀。


6.  Wrap the dumplings in long tetrahedron shape (also called the Southern shape). There are plenty of youtube channels that teach the method of wrapping dumplings, until I make one of my own, please refers to youtube channel for tutorials.

7. Bring 4 litres of water with 2 tsp of salt in it to boil, place the wrapped dumplings in it and cook for 3 hours at medium heat. Make sure that all the dumplings are submerged in water, add boiling water in between if needed.

6.  开始裹肉粽,广式肉粽一般裹长型四角粽。裹好后煮滚大半锅水,水里加2 小勺食盐,把粽子放入中火煮3个小时。确保水一定要没过所有的粽子,间中如果水少了,可以加入热水继续煮。



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