Hakka mochi zhongzi 客家粄粽

Welcome To RecipesHitz.blogspot.com | Ker ja bun zong 客家粄粽

Zhongzi tin hold upwardly written as 粽子 or 糭子

Today is Duan Wu Festival 端午節 or Dragon Boat Festival. The source too even out behind this festival run into Wiki. Zhongzi or foliage wrapped dumplings are a must to hold upwardly eaten during this festival.

There are few ways to twine zhongzi. Most people utilisation bamboo leaves, available dried inwards most countries too fresh is available inwards some south eastward Asian countries. Other leaves may hold upwardly used. Nyonya manner zhongzi sometime added pandan leaves mainly to add together flavour. Shapes of zhongzi, the most mutual are triangular shape too a longish pillow shape. I e'er twine mine inwards triangular shape.

These are dissimilar zhongzi recipes posted previously. More detailed pictures available for wrapping.

Savoury zhongzi

Five spice, peanut too pork zhongzi
Lye zhongzi

Today recipe is a dissimilar type of zhongzi made alongside a rice flour dough than the green alongside sticky rice grains. This is a Hakka delicacy called bun zong 粄粽 or guo zong 粿粽.

The resulting dumplings pastry is similar inwards texture to mochi. Soft too chewy.

Here is the recipe

Dough:
500g sticky rice flour 糯米粉
500g* rice flour 粘米粉
500ml boiling water
1 rounded tsp salt
2 tbsp fried garlic oil/ fried shallot oil/ manifestly cooking oil
extra room temp./ tap H2O (about 180 - 200ml)

*For a to a greater extent than chewy pastry texture tin trim total of rice flour too increase sticky rice flour to 2 : iii or fifty-fifty 1 : 3. Test it yourself how chewy you lot similar the pastry. More rice flour volition trim the chewiness. For this recipe I was using 1 : 1.

Mix sticky rice flour. Pour too stair out boiling H2O into a jug, stir inwards common salt to dissolve. Slowly stir the flour too pour inwards boiling water. The dough should await lumpy. Cover too locomote out to cool. When cool plenty handle, scrape all the dough lumps too dry out flour onto a working board. Add oil too offset kneading. Slowly add together inwards the mutual frigidity H2O a picayune at a fourth dimension till a soft too fairly sticky dough is formed. Scrape the dough off hands too scrape the working surface area clean. Transfer dough into a bowl. Wipe construct clean the working board. Brush working area/board alongside some manifestly cooking oil. Gently knead till the dough is smooth. Divide the dough into eighteen - nineteen pieces, each around 85 - 95g. Roll each lump into a ball. Cover alongside construct clean tea towel.

For the filling (prepare filling earlier making the dough)

500g lean belly pork
1 loving cup raw peanuts (with or without skin)
50g dried shrimps
100g preserved raddish/ chai bo
close xxx - 40g dried shitake mushrooms
5 - half dozen shallots (about 100g)
iii - iv cloves garlic
lite soy sauce
nighttime soy sauce
dash of cooking wine
5 spice powder
sugar
H2O (can utilisation peanut boiling water)
slackened cornflour/cornstarch (1 tbsp cornflour alongside 1/2 loving cup of water)
cooking oil

Method:

Boil/simmer peanuts for close xxx minutes. Drain too locomote out to cool. Retain boiling H2O to gain the meat mixture later.
Peel too spell shallots. Fry alongside 1/2 loving cup of oil till golden brown. Pour the lot through a sieve too collect oil inwards a bowl. Drain well.
Soak mushroom till softened too cutting into small-scale pieces. Can retain soaking H2O to gain meat mixture. Cut mushroom into small-scale pieces.
Slice/roughly chop the preserved raddish. Rinse too crush dry out to take some of the saltiness.
Soak dried shrimps for close 5 minutes. Drain too roughly chopped.
Cut pork into tiny chunks. Marinate alongside 2 tbsp lite soy, 1 tbsp nighttime soy too 1 tbsp 5 spice powder. Leave aside for close xxx minutes or 1 hour.
Chop garlic
When everything is prepared. Now gain the filling. Fry garlic alongside a picayune oil. Then add together all the company ingredients except meat too fried shallot. Stir small-scale fry for few minutes till heated through too fragrant. Stir inwards fried shallot. Season alongside some nighttime soy too a chip to a greater extent than 5 spice powder. Remove too laid aside. Heat a picayune oil, stir small-scale fry the meat. Stir till the meat is drying upwardly too meat is lightly caramelised. Add dash of nighttime soy, dash of cooking vino too 1 loving cup of water/liquid (peanut cooking water/ mushroom soaking water/ manifestly water). Simmer for close xxx minutes. Add the remaining precooked ingredients, stir till heated through too sauce is absorbed. Add slackened cornflour, stir till thickened. Remove, encompass too locomote out to cool.

To gear upwardly the wrapping leaves

Soak close 45 dried bamboo leaves alongside tap hot H2O till softened. Then boil inwards a large pot or wok for close fifteen - xx minutes till pliable. Fold the leaves into one-half during boiling, weigh downward alongside something heavy. Leave inwards the H2O till ready to use.

To gear upwardly the strings

Tie a packet a strings (each close 50 - 60cm long). Tie this packet onto a door knob or kitchen closet handle.

Dough, string bundles, filling, oil too soaked leaves.

To twine dumpling role 1

Brush a small-scale surface area of the working area/ board lightly alongside cooking oil
Take a lump of dough, flatten on the oiled surface to a circular disc close 5mm thick.
Lift upwardly the disc onto i palm, gently pinch the border thinner than the centre.
The concluding size of the disc is close the size of palm, close 10cm wide.
Add a pile of filling onto the dough, close 2 - iii heap tbsp.
Wrap dumpling similar a baozi. Pleat too get together the pastry border to shape a ball. Smooth stone oil edges alongside finger. Brush the surface of the dumpling lightly alongside oil. If the dumpling intermission too also sparse on whatever i spot, seal alongside a small-scale spell of dough, smoothen alongside finger.
Continue wrapping all the dumplings. Cover to foreclose from drying.

The adjacent pace is to twine alongside bamboo leaves

Take a pastry wrapped dumpling, gently shape it into a bell shape alongside i cease pointy.
Take 2 pieces of leaves, cutting off the difficult stalk at i end. Rub too dry out leaves alongside construct clean tea towel.
Stack the 2 leaves together. Twist at i cease to shape a cup.
Put the dumpling into the cup, alongside pointed cease facing down. Gently press the dumpling to mould into the cup. Flatten the top suface.
Fold the leaves (see slide show) to twine dumpling into a triagular dumpling.
Tie alongside string, non also tied. The dumplings volition expand during steaming.
When all the dumpling are wrapped alongside leaves, they are ready for cooking.

Brush a small-scale surface area of the working area/ board lightly alongside cooking oil
Take a lump of dough, flatten on the oiled surface to a circular disc close 5mm thick.
Lift upwardly the disc onto i palm, gently pinch the border thinner than the centre.
The concluding size of the disc is close the size of palm, close 10cm wide.
Add a pile of filling onto the dough, close 2 - iii heap tbsp.
Wrap dumpling similar a baozi. Pleat too get together the pastry border to shape a ball. Smooth stone oil edges alongside finger. Brush the surface of the dumpling lightly alongside oil. If the dumpling intermission too also sparse on whatever i spot, seal alongside a small-scale spell of dough, smoothen alongside finger.
Continue wrapping all the dumplings. Cover to foreclose from drying.

The adjacent pace is to twine alongside bamboo leaves

Take a pastry wrapped dumpling, gently shape it into a bell shape alongside i cease pointy.
Take 2 pieces of leaves, cutting off the difficult stalk at i end. Rub too dry out leaves alongside construct clean tea towel.
Stack the 2 leaves together. Twist at i cease to shape a cup.
Put the dumpling into the cup, alongside pointed cease facing down. Gently press the dumpling to mould into the cup. Flatten the top suface.
Fold the leaves (see slide show) to twine dumpling into a triagular dumpling.
Tie alongside string, non also tied. The dumplings volition expand during steaming.
When all the dumpling are wrapped alongside leaves, they are ready for cooking.