Hokkien Bak Chang - Authentic Glutinous Rice Dumpling recipe

Soak glutinous rice overnight in chicken stock for flavor.

Soak bamboo leaves to make them soft and supple.

Slice pork belly into small bite-sized pieces for marinating.

Marinate pork with 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 0.5 tablespoons sesame oil, 0.5 tablespoons xiaoxing wine, sugar, pepper, five spice powder, 1 egg white, and 1 tablespoon corn flour. Mix well and refrigerate for at least 4 hours or overnight.

Slice rehydrated shiitake mushrooms, reserving the soaking liquid for later use.

Drain and chop dried shrimp, then set aside.

Boil mung beans in water for 5 to 10 minutes, adding a spoonful of sugar. Drain and set aside.

Cut pre-cooked chestnuts in half.

Drain soaked glutinous rice and prepare the sauce with 1 tablespoon oyster sauce, 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon five spice powder, and 1 tablespoon sugar. Mix well.

In a wok, heat vegetable oil and 2 tablespoons pork lard. Fry shallots until crispy and golden brown, reserving one third for later.

Add dried shrimp to the wok and fry for 1 to 2 minutes to extract flavors.

Add glutinous rice to the wok and fry for 3 to 5 minutes.

Add half of the prepared sauce to the rice and fry for another 3 minutes. Taste and adjust seasoning if needed.

Add 2 to 3 cups of reserved mushroom water, 1 tablespoon pork lard, and 1 tablespoon sugar to the rice. Fry for 3 minutes until combined.

In another pan, heat pork lard and add marinated pork, stirring quickly.

Add mushrooms and dried shrimp to the pork and stir.

Add remaining sauce (leaving 1 tablespoon behind), deep-fried onions, and some water. Let simmer for 3 to 5 minutes, then season with pepper to taste.

Season chestnuts with 1 tablespoon of remaining sauce.

Wrap dumplings by placing rice in a mold, forming a well, adding filling (mung beans, pork, mushrooms, chestnuts, salted egg yolk), and topping with more rice. Fold and tie with strings.

Steam dumplings for 1 to 1.5 hours.

Check dumplings after 1 hour to see if they are done.

Equipment Needed

Spice Level:

Dietary

Allergens