Savoury Glutinous Rice Dumpling (Zhong Zi)

Zhong Zi (26 June 2012)

I believe that every Chinese household has their own special 'zhong'. Mine is a reflection of the wonder times my mum and Grandma used to spend together, bustling around in the kitchen with the dumplings brimming in hot boiling pots and the floor spotted with specks of rice and beans...

There's nothing like homemade dumplings and my family's recipe is a very traditional one with pork filling, Chinese mushrooms and salted eggs. Over the years, we have only added mung beans and chestnuts to enhance the taste. I like to keep it this way for the moment, I like to be reminded of the women in my home...

Truly, there's no need for me to make other types of dumplings as family and friends tend to exchange their goodies during the festive season. I've had quite a fair bit this year with the Hokkien, Teochew, Nyonya and Hong Kong versions! By the way, all your lovely zhongs were excellent this year!!

Savoury Glutinous Rice Dumpling Recipe (Makes 35-40)

Ingredients:
1 kg glutinous rice (soaked for at least 4 hours)
160gm bamboo leaves (boiled till soft and clean)
45gm hemp/rattan strings/cooking strings. (hemp and rattan strings have to be boiled till soft)

Filling:
1 kg pork belly / streaky pork (cut into bite sizes)
300gm split yellow lentil beans (soaked)
100gm dried chestnuts (soaked and split into halves)
60gm dried Chinese mushrooms (soaked and marinade with 1 tsp 5-spice & 1 tsp pepper the day before)
20 salted egg yolks, halved (more if you like)
100gm dried shrimp (soaked, drained and minced) (optional)

Seasoning for glutinious rice:-
5 tbsp light soy sauce
1 1/2 tbsp dark soy sauce (for colouring)
1 tbsp 5-spice powder
2 tsp pepper
1 tsp salt

Pork Marinade: (A day before)
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp 5-spice powder
2 tsp pepper
1 tsp salt
3 tsp sugar

Method:

1. Day before: marinade pork and mushrooms. Night before: soak glutinious rice in water.
2. Preparation on the day: Boil bamboo leaves and strings. It should only take you about 15 minutes in a large pot covered with lid. Wash bamboo leaves and drain in a sieve. 
3. Soak lentil beans and chestnuts in water. When softened, drain and add 1/2 tsp 5-spice powder each and mix well.
4. Prepare seasoning for rice in a bowl. Heat up 5 tbsp of oil in wok and fry glutinious rice with seasoning until fragrant. Dish out and set aside. (Optional: You could fry the dried shrimps first before adding the rice)
5. All your ingredients should be within arm's reach now. 
6. Hang a bunch of strings where it is convenient for you to wrap and tie your dumpling.
7. Take 2 bamboo leaves and fold it into a cone shape. Place 1 tbsp of rice, add a little of each filling then top with another tbsp of rice. 
8. Fold the top of the cone over to cover the dumpling firmly before tying the dumpling with a string.
9. Boil two 1/2 pots of water. Once your dumplings are all ready, place them gently into the water. Make sure that every single dumpling is submerged in water. Boil dumplings for 3-4 hours.
10. Be sure to keep a hawk eye on your pots. Once the water in the pot has reduces, you will have to replenish it with boiling water.    
11. Once ready, remove dumplings and leave to drain and cool.