Nonya dumplings! 娘惹粽

Made on 7 June 2016

This is the first time I made these dumplings from scratch all by myself with the recipes I found online. Gosh! It’s tedious work! From washing leaves, drying them, chopping and cutting all the ingredients, means standing for hours. For me, I split the process into two days, prep the ingredients on one day, and cooking and wrapping them the other day. But it’s all worth it. You would never be able to find this home-made dumpling taste sold outside!

Ingredients:

250g bamboo leaves (soaked overnight, washed)

strings as required (abt 8 sets of 6s)

10 pieces pandan leaves (knotted)

Ingredients for rice:

1 kg glutinous rice

2 tbsp sunflower oil for frying

10 cloves shallot chopped

5 cloves garlic chopped

3 tsp salt

1 tsp pepper

Ingredients for filling:

4 tbsp sunflower oil

10 cloves shallot chopped

5 cloves garlic chopped

200g dried baby shrimps chopped

1 kg minced pork

20 pieces dried mushroom (soaked, diced)

250g candied melon (chopped)

60g coriander powder

1 tsp pepper

1 tsp salt

3 tbsp sugar

2 tbsp dark soya sauce

Rice:

1. Wash and soak glutinous rice for 4 hours. Drain the rice.
2. Heat oil, sauté chopped shallot and garlic till fragrant, add glutinous rice, salt, pepper, mix well.
3. For filling, heat up 4 tbsp oil, sauté chopped shallot and garlic till fragrant add minced baby shrimps, minced pork and stir-fry till well mixed.
4. Add mushroom, candied melon and stir-fry till aromatic.
5. Add seasoning, mix well and cook until thicken. Taste and dish up. Leave to cool.
6. Fold 2 bamboo leaves into a cone.
7. Fill with 1 tbsp glutinous rice, make a hole and fill in 2 tbsp filling, top with another 1 tbsp of glutinous rice.
8. Wrap well, secure with string.
9. Boil a large pot of water, add in pandan leaves.
10. Add in dumplings, cover and cook with lower heat for 2 hours till cooked and soft. Remove, hang up to drain thoroughly.