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Nyonya Dumpling

Nyonya Dumpling

Preparation Time:

1 hour

Cooking Time:

3 hour

Servings: 20

Ingredients:

Filling

  • 300g pork belly (diced)
  • 6 shiitake mushrooms (soaked and diced)
  • 300g dried shrimps (minced)
  • 3 tbsp bean paste
  • 100g winter melon sugar (chopped)
  • 150g water
  • 3 tbsp cooking oil
  • 1 tbsp chopped shallots
  • 1 tbsp chopped garlic
  • 1 tsp dark soy sauce
  • 1 tsp soy sauce
  • 2 tbsp white pepper
  • 3 tbsp coriander powder

Dumpling Rice

  • 800g glutinous rice (soaked)
  • 3 tbsp cooking oil
  • 1 tbsp chopped shallots
  • 1 tbsp chopped garlic
  • ¬Ĺ tbsp salt
  • 40 blue pea flowers
  • 80g water

Wrapping

  • 40 reed leaves (soaked)
  • 20 pandan leaves (2 inches long each)
  • 20 cotton ropes

Method:

Filling

  1. Heat up oil in a pan, sauté chopped garlic and shallots.
  2. Add in minced dried shrimps and fry evenly.
  3. Then add in white pepper, coriander powder and bean paste. Mix until well-combined.
  4. Next, add in the diced pork belly, diced shiitake mushrooms, chopped winter melon sugar. Mix well.
  5. Pour in water, soy sauce and dark soy sauce. Mix until well-combined and fry until meat is cooked. Remove into a bowl and set aside to cool down.

Rice

  1. In a pan, add in water and blue pea flowers.
  2. Use low heat and fry until water turns blue.
  3. Sieve the flowers to obtain the blue liquid.
  4. In another pan, heat up oil and sauté chopped garlic and shallots.
  5. Add in the soaked glutinous rice and salt. Stir to combine well.
  6. Then set aside 2/3 of the rice in a bowl. Set aside to cool down.
  7. Pour the blue liquid into the remaining rice in the pan. Stir until well-combined. Remove into a bowl and set aside as well to cool down.

Wrapping

  1. Using 2 reed leaves, fold at 1/3 to form a cone shape. Add in a pandan leaf.
  2. Spoon 1 tbsp of the blue glutinous rice into the bottom of the cone.
  3. Add in 1 tbsp of the meat filling.
  4. Top with 1 tbsp of the regular glutinous rice.
  5. Finish with ¬Ĺ tbsp of blue glutinous on the sides.
  6. Pull the ends of the leaves downwards to cover the cone and shape the cone into a triangle.
  7. Use a cotton rope to tie around the dumpling tightly and secure with a double knot.
  8. Repeat until all ingredients are used up.

Cooking

  1. In a huge pot of boiling water, add in 1 tsp salt.
  2. Then slowly submerge the dumplings the water and cook over medium heat for 2 hours.
  3. Remove and drain to dry completely.
  4. Serve and enjoy!

This article is brought to you by Rinnai (Malaysia) Sdn Bhd.

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