Tai Shan Style Rice Dumplings

The original recipe is from Yum Yum magazine [shared by Philip] where only two main ingredients [pork belly and dried mushrooms] are required for the fillings.  The rest of the ingredients are basically the same as other rice dumplings [bak chang].  These changs do have the aroma of kiam bak chang but the fragrance of 5 spice powder is not that distinct.   Overall, it tasted good too.

Ingredients - Pork Belly Filling

600 gm fatty pork belly - cut into 15-20 big pieces
10 pieces dried mushrooms - soaked, washed and drained - halved
2 tbsp each of oil, chopped garlic and slice shallots [I used 6 shallots]
Seasoning
2 tbsp each of oyster sauce and light soy sauce
1/2 tbsp dark soy sauce, 5 spice powder, sesame oil, pepper and sugar
1 tsp salt

1. Marinate pork pieces with seasoning for several hours in the fridge.
2. Heat oil and fry chopped garlic and shallots until aromatic and brown.
3. Add in marinated pork belly and dried mushrooms.  Stir fry for 5-10 minutes until all the ingredients are well coated with seasoning and cooked. 
4. Dish up, separating the pork from the mushrooms and set aside.

Note: This filling can be prepared a day ahead.

Ingredients - Rice

[makes about 15-20 dumplings]

1 kg glutinous rice, soaked for 4 hours or overnight and drained
1 tbsp 5 spice powder
2 tbsp each of oil, chopped garlic and sliced shallots [I used 6 shallots]

2 tbsp each of oyster sauce and light soy sauce

1 tbsp dark soy sauce and sesame oil
1-2 tsp each of salt and pepper

1. Heat up oil, saute chopped garlic and sliced shallots until golden and crispy.
2. Add in the rice and seasoning.  Off heat.  Stir fry to mix well the seasoning and rice.  Turn on the fire and fry for several minutes or until the rice is well mixed with the seasoning.
3. Dish up and leave aside.
   
   

Wrapping Dumplings

about 40 pieces of  bamboo leaves [I used 11 cm leaves] - soaked and washed, then wipe dry, set aside [number of leaves required depends on whether you are making the changs small or bigger]

hemp strings enough to tie 15-20 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 and mushroom and top with about 1 - 1 1/2 tbsp rice [depending on the size of chang you wish to make].
  
  
  
• Press the rice firm, cover it with the extended ends of bamboo leaves and form into a pyramid [chang] 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 cut off the remaining strings. 
  
• Place the changs in a big pot , add in enough water to cover them.  Bring to boil and cook for about 2 to 2 1/2 hours or until the rice dumplings are cooked.  Add boiling water should the to water is reduced to below the dumplings.
  
  
• When changs are fully cooked, remove from water and hang dumplings to dry before storing them or serve warm.
  

Notes:  Not necessary to bring water to boil before adding dumplings to cook.  These changs can be placed in a pot of water enough to cover them.   Turn on heat to cook for 2 1/2 hours.  Fill pot with 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 [see this post].   

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