Nyonya Chang (dumpling)

This was my last weekend big project. I have been planning to prepare this Nyonya dumpling since a month ago, but couldn't start it because I couldn't find the Butterfly Pea Flower (Bunga Telang) which is the most important ingredients for Nyonya dumpling. I'm respect to the original recipe, so I didn't want to substitute it with the artificial blue colouring
I prefer this Nyonya Chang than the normal Hokkian Bak Chang, because this chang is not so oily and I like the aromatic from the spices, and also like the little sweetness from the candied winter melon.

Read this link if you are curious about the Baba Nyonya's background... http://www.mysinchew.com/node/21625




- I managed to find this blue flower from a nearby housing area (curi-curi pluck)



-Blue colour juices extracted from the flower



-Ingredients of the Nyonya dumpling



-Ready to wrap


- steps to wrap dumplings



- ready to cook




- Since this was my first time to wrap dumpling, I still can not get the perfect shape, need to try few more times.

Recipe to share

Makes about 20 dumplings (medium size)

650g glutinous rice, soaked overnight
Blue colouring (extracted from butterfly pea flower (bunga telang)

Filling
500g pork ( cut into small cubes)
50g dried prawn, soaked and chopped coarsely
10 dried Chinese mushrooms, soaked and cubed
85g candied winter melon, chopped coarsely
5tbsp coriander powder (ketumbar) , add water make to paste
2tbsp preserved bean paste (tau cheow)
2 garlic and 4 shallots, chopped
1/2 cup of cooking oil
1tsp of dark soy sauce
1tsp of pepper
3tbsp of sugar, or to taste
2tsp of salt, or to taste

pandan leaf, cut into small pieces
dried bamboo leaves, washed and soaked overnight
string for tying
2tbsp salt

Steps:

Prepare glutinous rice
1. Remove 100g of soaked glutinous rice and mix with blue colouring, set aside
2. Balance of rice, add 1tsp salt and mix well, set aside

Prepare filling
1. Heat oil, saute garlic and shallot, add in dried prawn, fry until fragrant
2. Add bean paste and coriander paste and continue fry.
3. Add in pork, mushrooms and winter melon, mix well.
4. Add some water, season with soy sauce, pepper , sugar and salt.
5. Cook till dry, dish out and set aside

To wrap dumplings
1. Form a cone using 2 bamboo leaves
2. Line the cone with a little blue coloured glutinous rice, and follow by plain rice
3. Place filling over the rice, top with a small piece of pandan leaf
4. Cover with extra plain glutinous rice
5. Wrap the dumpling and tie tightly with string

To cook dumplings
1. Bring a large pot of water to boil
2. Add 2tbsp of salt
3. Immerse the dumplings in the rapidly boiling water
4. Boil for 2 hours