These deep-fried glutinous rice dumplings, brimming with a delectable mixture of pork, bacon, Chinese sausage, leek, bamboo shoot, and garlic chive, are a symphony of sweet, savoury, and delicate flavours. Legend has it that these dumplings have their roots in the Zhongshan region (中山), the very place where my beloved grandfather was born.

My grandfather’s family resided in the once-tranquil village of Yunhan (云汉村) within the town of Shaxi (沙溪镇). My childhood memories of this village, where our relatives dwelled, paint a picturesque scene. Alongside a meandering creek, lush lychee trees stretched their branches, heavy with juicy purple-red fruits. The village houses were traditional terrace homes, adorned with exquisite wooden furniture crafted from ‘sour wood’ (酸枝), a prized hardwood native to Southern China.

In the rear of each house, a quaint courtyard boasted a sand filter for purifying water, drawn from a nearby well using the classic method of two wooden buckets on a pole. The filtered water was then made fit for drinking. Most courtyards were adorned with stone pathways, and stone stoves were commonplace, where straw and sticks fueled the culinary fires.

Once a haven of fertile farmland and thriving connections to distant shores, the village exuded a heartfelt warmth and unwavering hospitality, embracing visitors with open arms. Regrettably, it has since transformed into an urban jungle.

Ingredients

Filling

• 1 Chinese sausage, steamed for 15 minutes, finely chopped
• 1 rash of bacon, finely chopped
•  200g ground pork
• 1/2 leek, white only, finely chopped
• 1/2 onion, finely chopped
• some bamboo shoots (approx. 30g or to taste), finely chopped
• a few stalks of coriander (say 10g), finely sliced
• a few stems of garlic chives (say 20g), finely sliced
• a few scallions (say 10g), finely sliced
• 1 tbsp. fried shallot, roughly chopped
• 1 tsp hoisin sauce
• 1 tsp oyster sauce
• 1 tsp sesame oil
• 1 tsp five-spice powder
• small amount of white pepper powder (optional)
• 1 tbsp. oil for pan frying

Dumpling skin

• 2 cups glutinous rice flour (extra flour for dusting)
• 1/2 tsp baking powder
• 1/2 cup fine sugar
• 1 cup water  (you may need more, or less, depending on the brand of flour you use)

Others

• 500ml oil for deep frying

Method

Filling

• Bring a frying pan to medium heat;  add 1tbsp oil, onion, leek, bacon, pan fry for 2 minutes.  Add ground pork, five spice power, white pepper and fried shallot,  pan fry until the pork slightly cooked. Add hoisin sauce, oyster sauce and sesame oil, mix well.   Add Chinese sausage, bamboo shoot, scallion, garlic chive and coriander, stir well; remove from heat, leave aside to cool.

Dumpling skin & dumpling

• Mix well the glutinous rice flour and baking powder in a large container. Boil water and sugar until dissolved. Pull 2/3 of the liquid over the flour mix.  Use a spoon (or your hand) to mix the flour with water to form a dough. If too wet, add some more flour, if too dry, add some more liquid.  Kneel quickly to form a smooth dough.
• Roll the dough into a long roll, cut out a small portion (size doesn’t matter, as long as can cover the  filling you put in the dumpling, and they are all about the same size).  Cover the remaining dough with a damp towel. Work the small dough with the palm of your hand, press into a disc with fair thickness, say 1/2 cm.  Put some filing in the middle of the disc, close it up to roll into a round or oval shape.  If you are like me, not very good to working the glutinous rice dough, I will get a small piece of glad wrap, put the round dumpling inside the glad wrap, tighten the glad wrap to firm up the dumpling and push it into shape.

Deep frying

• Bring 500ml oil to hot (190c) in a pot.  Deep fry the dumplings by small batches.  When the dumplings float to the top of the oil, it is generally cooked. I prefer to cook them for further 2 minutes to get some extra color.
• Remove the dumplings using a tong. Put onto a few paper towels briefly (say 30 seconds) before transferring onto a wire rack to cool.  Dumplings are not stackable, can easily lose their shapes while warm.
• Serve warm.

Save

Save

Save