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Ingredients requirements Nyonya Rice Dumpling:
- Make ready of Prepared The Night Before:
- Prepare 10 g of Organic Blue Pea Flowers,
- Require 500 g Glutinous White Rice,
- Need 800 g of Chicken Stock Room Temperature,
- You need Pinch for Sea Salt,
- Provide Pinch - White Pepper,
- Make ready 40 g Chinese Dried Mushrooms,
- Give 30 g for Dried Scallops,
- Provide 10 g of Dried Shrimps,
- Require 500 g Chicken Thigh Skinless Boneless Finely Diced,
- Require 1/2 TBSP - Kecap Manis,
- Provide 2 TBSP - Light Soy Sauce,
- Provide 2 TBSP for Shao Xing Wine / Hua Tiao Wine,
- Get Pinch Dried Mushroom Powder.
- Get 12 for Dried Bamboo Leaves,
- Provide - Dumplings:
- Get of Sesame Oil, For Stir-Frying
- Prepare 1/2 Inch of Ginger Finely Minced,
- Prepare for Scallions Finely Chopped, A Handful + More For Garnishing
- Need Pinch - Sea Salt,
- Require Pinch for White Pepper,
- Need 10 of Shallots Finely Minced,
- Make ready 6 Cloves Garlic Finely Minced,
- Need 3 TBSP for Coriander Powder,
- Provide - Bull Head Brand Chinese BBQ Sauce, 3 TBSP
- You need 1 TBSP of Galangal Finely Grated,
- Provide 150 g of Candied Winter Melon Finely Diced,
- Give 1 Handful Pandan Leaves,
Nyonya Rice Dumpling step by step:
- Prepare the night before. - - In a large bowl, add blue pea flowers and 800g of warm water. - - Set aside to cool and allow the flowers to dye the water with a shade of blue. - - Drain and discard the flowers, keeping the wonderful blue colored water. - - Wash the glutinous rice under running water and drain.
- Keep washing and draining for about 5 times. - - Add half of the rice into the blue colored water. - - Season with salt and pepper. - - Stir to combine well and set aside overnight.
- Transfer the other half of the rice into another large bowl. - - Add in chicken stock, mushrooms, scallops, shrimps, salt and pepper. - - Stir to combine well and set aside overnight. - - In another bowl, add chicken, kecap manis, soy sauce, wine, salt, pepper and mushroom powder. - - Stir to coat the chicken well. - - Cover with cling film and marinate in the fridge overnight.
- Prepare the dumplings. - - The next day, the mushroom and scallops should have hydrated. - - Fish them out. Finely dice the mushroom and shred the scallops by simply pulling them apart.
- Drain the blue colored rice and discard the water. - - Drain the other bowl of rice, keeping the water. - - You will need the water at a later stage.
- In a skillet over medium heat, add sesame oil. - - Once the oil is heated up, add in mushrooms. - - Saute until the mushrooms start to caramelize. - - Drizzle in some of that rice water. - - Add in ginger and saute until aromatic.
- Add in scallions, season with salt and pepper, saute until well combined. - - Remove from heat and set aside. - - In the same skillet over medium heat, add sesame oil. - - Once the oil is heated up, add in shallots. - - Saute until translucent.
- Add in garlic and saute until aromatic. - - Add in coriander powder and saute until well combined. - - Drizzle in some of that rice water to deglaze. - - Add in galangal, BBQ sauce and shredded scallops.
- Saute until well combined. - - Deglaze with some of that rice water. - - Season with salt and pepper. - - Lastly, add in the wintermelon. - - Give it a final saute, remove from heat and set aside.
- I am doing an open-faced concept as shown in the photos. You can choose to wrap the rice and fillings up into pyramid-shaped dumplings if desired. I will include the steps for both concepts.*
- Open-faced concept: - - I am using an electric double-decker steamer. You can use 2 decks of bamboo steamers and steam in a wok over medium heat with water. You will need to do in batches if your bamboo steamers are small. - - Wipe the bamboo leaves clean with a kitchen towel.
- Lay bamboo leaves on the steamer. - - Lay some pandan leaves over the bamboo leaves. - - Spoon in the glutinous rice, white and blue separating from one another, over the top. - - Tied 2 knots of pandan leaves and place them on top of the rice. - - This is your bottom deck.
- Cover and steam for 40 mins. - - Spoon the chicken and mushroom over another deck of steamer. - - Spreading out evenly. - - Place this deck over the rice deck. - - Steam together for another 30 mins or until the rice is fully cooked.
- I did it this way so that the flavors of the chicken and mushrooms will infuse the rice and vice versa. I cook the rice 1st cos the rice takes longer time to cook.*
- Remove from heat and transfer onto serving plate. - - Garnish with scallions and serve immediately. - - If you want the same presentation as shown in the photos, place the white rice into a 4-inch pastry ring. Spoon the chicken and mushroom over the rice. Lastly, blue rice. Using the back of a spoon to compact at every layer. Garnish with some scallions.
- Wrapped concept: - - Clean and wipe the bamboo leaves with a kitchen towel. - - Bring a large heavy pot of water to a rolling boil. - - Take 2 bamboo leaves, one on top of the other, take the halfway point, fold and form it into a cone shape.
- Add a scoop of the white rice into the cone. - - Pack it down firmly. - - Add 2 spoonfuls of the chicken and mushrooms. - - Add a scoop of blue rice on top. - - Pack it down firmly.
- Fold the leaves down and form a pyramid shape. - - Tie the dumplings tightly with hemp strings. - - It takes a few practices until you get it right. Most importantly is to the tie the dumplings tightly.
- Repeat the process for the remaining dumplings. - - Add the dumplings into the boiling water. - - Cover and boil for about 2.5 hours.
- At the 2 hours mark, remove one of the dumplings, unwrap and test if it is cooked. - - If it is cooked, remove from heat, place in a wire cooling rack to drain off excess water and cool down. - - If it is not yet cooked, continue cooking for another hour and check again, - - When it is cool enuff to handle, unwrap and serve.
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