Red Yeast Black Pepper Rice Dumplings

A very unusual rice dumpling recipe with black pepper meat filling and the glutinous rice fried with red yeast rice residue [ang chow].  Can you  imagine how the flavours can blend with each other?   Out of curiosity, I tried making it for this year's Rice Dumpling Festival [see link about (粽子 - 端午节) here].

The rice has the aroma of 'ang chow' and the filling is aromatic and tasty.  Not spicy at all as expected with the first bite.  But a little 'hot taste' feeling at the tongue after swallowing it.  Overall, an unusual yet acceptable chang.  By the way, 'ang chow' is known for lowering blood cholesterol level, so eating this kind may not be 'sinful' at all.... Next time must add more pork belly.......hehehe!

Ingredients - Black Pepper Meat Filling

[adapted from Yum Yum magazine with slight modifications]

300 gm fatty pork belly - cut into 15 big pieces
15 pieces dried mushrooms - soaked, washed and drained - keep whole [optional]
15 pieces chestnuts - optional
2 tbsp each of oil, chopped garlic and slice shallots [I used 6 shallots]
1 tsp chopped ginger
1 red chilli - seeded and chopped
1 stalk spring onion - chopped
Seasoning
1 tbsp black pepper powder
2 tbsp each of oyster sauce and light soy sauce
1/2 tbsp dark soy sauce, sesame oil and sugar
1 tbsp shaoxing wine

1. Marinate pork pieces with seasoning for several hours in the fridge.
2. Heat oil and fry chopped ginger, garlic and shallots until aromatic and brown.
3. Add in marinated pork belly, stir to mix well, then add dried mushrooms.  Stir fry for 5-10 minutes until all the ingredients are well coated with seasoning and cooked. 
4. Add in chestnuts [if using].  Stir to mix.  Off heat and stir in the chopped chillies and spring onions.
5. Dish out and set aside.
   
   
   
   

Note: This filling can be prepared ahead.  If using chestnuts, soak them with water and 1/2 tsp of alkaline water for 30 minutes.  Rinse several times before boiling them until slightly soft.   

Ingredients - Red Yeast Rice

[makes about 12-15 dumplings]

500 gm glutinous rice, soaked for 4 hours or overnight and drained
2 tbsp each of oil, chopped garlic and sliced shallots [I used 6 shallots]
2-3 tbsp red yeast rice paste [ang chow]

1 tbsp oyster sauce
2 tbsp light soy sauce

1 tbsp sesame oil
1 tsp each of salt and pepper
2 tsp sugar

1. Heat up oil, saute chopped garlic and sliced shallots until golden and crispy.
2. Add in the rice and seasoning [can mix rice/seasoning together before adding to fried shallots] . 
3. Stir fry for several minutes or until the rice is well mixed with the seasoning.
4. Dish up and leave aside.
   
   
   

Wrapping Rice Dumplings

• about 30 pieces of  bamboo leaves [I used 11 cm leaves] - soaked and washed, then wipe dry, set aside [depending on size of chang]
• hemp strings enough to tie 15 dumplings

• Using  2 pieces of bamboo leaves to fold into a cone.  Scoop some rice into the cone [I used about 1 and 1/2 tablespoon], place 1 piece pork belly, mushroom and chestnuts [if using] , then top up with about 1 - 1 1/2 tbsp rice [depending on the size of dumpling you wish to make].
  
  
  
  
  
• Press the rice firm, cover it with the extended ends of bamboo leaves and form into a pyramid shape.  Tie and secure it with the hemp string.
  
  
• Finish doing the same for the rest of ingredients.
• Trim the edges of the bamboo leaves and excess length of the strings. 
  
• Place the changs in a big pot, pour in water  enough to cover them.  Bring to boil and cook for about 2 to 2 1/2 hours or until the rice dumplings are cooked.  Add more hot water should the water level is reduced below the changs [water level must always be above the dumplings].
  
  

Notes:  Not necessary to bring water to boil before adding dumplings to cook.  Placed  changs in a pot of water enough to cover them.   Turn on heat to cook for 2 1/2 hours.  Add  hot water whenever water is reduced [water level is below the dumplings].

Should you have any remaining ingredients without bamboo leaves to wrap - just place all the ingredients [rice and meat] in a can, steam for 40-45 minutes to cook [refer to this post].

I'm linking this post to Cook your Books #1 Event hosted by Kitchen Flavours.