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How to Make Savoury Glutinous Rice Dumpling with Bamboo Leaves (Zhang) Step by Step

I was surprised to find our local farmer market sell chestnuts. Usually this local farm market only sell American foods and vegetable but since they sell chestnut at $4.95 a pound ,I would love to get a pound or two to make something special.I love chestnut filling in bun or cake but have no idea how to process the bun filling. So another alternative is to use this chestnuts to make Zhang! I know ,I know Zhang Zhi is not here yet but I would like to practise my Zhang wrapping skill.This is the second time I wrap my own zhang.The Zhang (dumpling) festival is celebrated on the 5th of the fifth month of the Chinese lunar calendar .I'm not an expert in Zhang wrapping but manageable so far.Too bad my mom live half globe away, I wish to learn more from her,she is the master of Zhang wrapping.


Ingredients:(A)


40 pcs dried bamboo leaves(boiled for 1 hour)


3 cups glutinous rice(soaked overnight and drained)


5-6 cloves garlic(minced)


1 tsp 5 spice powder


2 tbsp soy sauce


1 tbsp dark soy(caramel) sauce


1 tsp sesame oil


2 tbsp oil



Ingredients:( B)


2 lb or more pork belly


20 pc chestnuts (boiled for 1 hour or soaked overnight )


15 pc shitake mushroom(soaked and cut)


1/2 cup dried shrimp (soaked 1 hour)


5-6 cloves fresh garlic/shallot(minced)


2 tbsp soy sauce


1 tbsp caramel soy sauce


1 tbsp oyster sauce


1 tbsp pepper


1 tbsp sugar


1/2 tbsp 5 spice powder


3-4 dried red pepper(optional)







Method:


Prepared bamboo leaves and plastic string (or hemp) in advance.Boiled the leaves for an hour and clean again with cold water before drained.Set aside.


1:Heat up 2 tbsp oil,saute minced garlic until fragrant,add glutinous rice and all seasoning (A) and stir-fry until well mixed.Taste and dish up,set aside in a big bowl.


2:Heat up 1 tbsp oil,saute with minced garlic until fragrant.Add in pork belly,dried red pepper,shitake mushroom,chestnuts,dried shrimp and all the seasoning,stir fried until mixed well.(don't have to dry up ,just half cook since it's going to boil for hours).Dish up and separate each individual before set aside.



Wrapping Method:


1:Use 2 pieces of bamboo leaves to fold into a cone shape.Fill in 1/2 tbsp glutinous rice,one piece of chicken,one piece mushroom and one oyster .Top with another 1/2 tbsp glutinous rice to cover the ingredients.


2:Press the rice firm and cover the extended ends of leaves an form into the shape of triangle.Tie and secure with plastic string.(I don't have hemp) .Repeat the wrapping procedure until all the glutinous rice finish.


3:Prepared 4 liter water in boiling pot,pot must big enough to cook all the dumpling.


4:When the water is rolling boil ,add in the whole bunch of dumpling,pour in more water to cover all the dumpling if necessary.Boil the dumpling for 2-3 hours.


5:Removed the dumpling from the pot and hang up to drip dry.Serve it hot or warm.


Yield approx 15- 20 dumplings


It's not perfect wrapping ,I still need more practise.


This is the ingredients I prepared


Clean bamboo leaves


Glutinous rice with seasoning


Cooked Chestnuts with seasoning


Cooked Dried Shrimp ( Har Mai/Hei Bei) with seasoning


Cooked Shitaki Mushroom with seasoning


Cooked Pork Belly with dried red pepper .Remember to prepare some plastic string or hemp for 20 pieces zhang(dumpling) in advance



Step #1 - fold 2 pieces bamboo leave in triangle shape,then fill some rice in the bottom and add some dried shrimp,one shitaki mushroom,one pork belly and one chestnuts .You don't see salted egg here coz,I don't really care for salted egg.You can add salted egg into it but have to reduce other ingredients ,if not you can't cover or wrap nicely without leakage



Step# 2- top up with some rice to cover all the ingredients



Step # 3 - compact all the ingredients together,hold tight



Step # 4- I try to take the photos myself while wrapping the zhang.It's quite difficult with both hands oily



Step # 5



Step #6



Step #7 :then tight and secure with plastic string


Step # 8: Repeat all the same procedure until glutinous rice finish.Make sure the dumpling(zhang) not open during cooking period.


Step# 9: Prepare a large pot with water.When the water is rolling boil,add in the whole bunch of Zhang (dumpling) into it.Let's it cook for 2-3 hours.Remove after cook,hang it dry or let's the water drip before serve warm or hot.


Note:


You can used chicken or beef for the meat to replace pork. HERE
is my previous posting using chicken to wrapped savoury zhang.



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12 comments:

ICook4Fun said...
December 28, 2008 at 8:06 PM

Lesley, I want to eat your 'chang' When did you make this? If I know you are making this I would have make a trip down to NY to learn from you :)

Zue Murphy said...
December 28, 2008 at 8:14 PM

Lesley, your zhang was nicely wrapped. I wish I could learn how to make that triangle. Thank you for sharing step by step. I will use chicken instead of pork. Where can I buy the bamboo leaves?

Lin said...
December 28, 2008 at 11:36 PM

Your Zhang looks so good, I want to buy. I am new here in NY, I wonder why during Zhang festival, I don't see them in Chinatown? I only found in Penang, a Malaysian restaurant in Elizabeth St. There isn't dried chestnuts too in NY? I love my zhang with salted egg yolk ;)

Wandering Chopsticks said...
December 29, 2008 at 5:10 AM

Great job on the wrapping. Everything looks so good. I love zhang with Chinese sausage. :)

mycookinghut said...
December 29, 2008 at 8:02 AM

So nice!! I never had Zhang for a long time! I am like you, I love chestnuts, especially in Zhang! Thanks for showing this, probably would be my first time to try one day!

Little Corner of Mine said...
December 29, 2008 at 5:20 PM

My favorite! I really love bak chang. I always freeze some to enjoy whenever when I do make it.

Cat Cat said...
December 29, 2008 at 6:29 PM

beachlover,
OMG, I want some... I want some Zhang... I love Zhang and have been craving for it for so long...

pixen said...
December 29, 2008 at 9:31 PM

i missed glutinous dumplings so much when I'm abroad :-( Glad you can find bamboo wrappers over there. I must bring back some of it (no.. several kilos :-P ) of the leaves! Thank you for sharing such yummy recipe and tutorial too.

Happy Holidays & Happy New YEar!

noobcook said...
December 29, 2008 at 11:34 PM

yum yum, they look delicious and so nicely wrapped. Love the step by step pics

Beachlover said...
December 30, 2008 at 1:04 AM

icook4fun:
Gert,don't worried ,I arranged wt my mom liao to teach you how to wrap Zhang when you back in KL after CNY.My mom don't mind to share her skill wt you.I will email my mom phone# for you later and you can arrange with my mom when it's the right time for you to go to her home.When you come back to US,remember to teach me your wrapping skill,alright?

Zue:
If you can't find bamboo leave in your place,let me know.I bought mine in asian mart in NYC.I think I still have some leftover,I will send the leaves to you.Try to make this zhang,it's fun and challanging.Or maybe you can wait for Gert to come back from KL to teach you how to wrap this challanging delicatse.She going to learn from my mom.

Lin:
Thank you.I guess you live in NYC..You can go to Malaysia and Indonesia restaurant at Bayard and Pell St in Chinatown.This restaurant sell really yummydelicious zhang and others kuih daily for breakfast until 3 pm. address:8 Doyers St
New York, NY 10013

(212) 267-0088‎
Beside that every Malaysia restaurant in NYC do sell zhang.or this Overseas Asian Restaurant 49 Canal St, New York 10002
Btwn Orchard & Ludlow St

Phone: 212-925-3233 Hope this help:)

wandering chopstick:
Thank you.I'm not good,just learning..oh yea ,chinese sausage! I love that in my steam lo mai kai!

mycookinghut:
chestnuts! my mom told me I should get the chestnuts from Germany not china,no wonder I have to cook the chestnuts for hours or so.remember when you get chestnuts make sure to ask where it's come from.If not you end up like me cooking for hours still hard as rock!

LCOM:
I forget to frezze it,after 4-5 day in fridge,all my zhang get moldy.Me so forgetful,always waste food:(

catcat:
don't worried,you're going back to Malaysia in days,you can eat all you want soon. Wish I can go back this year:(

pixen:
where do you live? If you have asian store nearby,they do carry dried bamboo leaves.It's rather cheap in US..wow! you're going to bring back kilos!lol! I bought a pack of leaves and been using for ages.Thank you for your warm wishes..You to have a happy New Year!

noobcook:
Thank you mydear..

Anonymous said...
December 17, 2009 at 3:38 AM

wow!! BL, ur really nice & good-heart person!! U share with complete & perfect instruction to those never know & see how this process done!! Txs very much & God Bless U & Family!!!

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.