DuanWu or Dragon Boat Festival is a Chinese traditional and statutory holiday, falls on the fifth day on the fifth month of the Chinese calendar. The Chinese, Vietnamese, Thais, Cambodians and Laos celebrate the festival with rice dumplings known as zongzi or bak chang wrapped in bamboo leaves. This year, DuanWu falled on the 8th of June. Read more about zongzi here.
I missed the festival last year so this year, mom insisted that I take leave and go back to eat the dumplings she make. She make them every year for as long as I can remember. The good thing about homemade dumplings are: you can customise them yourself. As my dad and me doesn’t take pork (I don’t like steamed pork while dad doesn’t eat them at all), mom will specially make a few ones without pork but with more beans and dried shrimps.
Here’s a rough idea on the ingredients and how to make them. So basically, mom will use beans (mung beans and another type which I forgotten to ask her the name), glutinuous rice, mushrooms, chestnuts, garlic, salted duck egg, pork, dried shrimps, bamboo leaves and strings. You can add other type of filling such as Chinese sausage or braised peanuts too. Soak the rice, beans, mushrooms, chestnuts overnight and wash the dried shrimps. The bamboo leaves and strings should be soaked and washed few days earlier to remove any residue.
Heat oil in wok and stir fry the dried shrimps till fragrant. Put aside, heat oil again and sauté the garlic till fragrant. Add in the beans, stir and the rice. Mix well, add in seasonings (dark soy sauce, five spice powder and salt) and toss till everything are evenly mixed. Put aside.
Take two bamboo leaves, on top of another and form a “cup” at one end. Scoop in the flavoured rice, salted duck egg, mushroom, pork, dried shrimps and chestnut. Cover them with another layer of rice. Cover the open part with the other end of the bamboo leaves and fold to in a tetrahedron shape. Using the strings, tie on the middle part of the dumpling two times before complete it with a knot. Make sure the dumpling is tied securely before the knotting part to avoid the filling spills out during cooking.
Er…. I realised that I didn’t take picture of the final product. I know I’m a glutton lah :p