Nyonya Meat Dumpling / Kuih Chang Nyonya

Ingredients:
• 500gm Glutinous Rice.
• 250gm Chicken Meat.
• 15gm Blue Pea Flower ( boil with 60ml water ).
• 125gm Winter Melon (candied).
• 30gm Dried Shitake Mushroom (soak overnight).
• 38gm Coriander Powder.
• 60gm Fermented Soybean Paste.
• 1 Clove Minced Garlic (divided into 3 portions, 1 for filling & 2 portions for frying glutinous rice).
• 3gm Pepper Powder.
• ¾ tsp Chicken Stock.
• 150ml Cooking Oil.
• 24 pcs Bamboo Leaves.
• 13 pcs Bamboo Strings
• 7 Pandan Leaves
• Salt
• Sugar - Optional
Preparation:
Step 1-Fillings
• Cut into small cubes the chicken meat, winter melon, soak mushroom then cut into small pieces.
• Heat up wok with oil & sauté 1 portion of minced garlic till golden brown, then add in soybean paste, fry till aromatic.
• Add in coriander power, stir 2-3 times then add in winter melon, stir till well mix then add in mushroom, chicken & pepper powder, keep on stirring & overturn.
• Lastly add in chicken stock, dark soy sauce till well coated (sugar & salt can be added if necessary according to taste.
• Fry till all ingredients well cooked.
• Removed from wok & keep aside to cool down.
Step 2 - Glutinous Rice
• Pre-soak glutinous rice overnight, then rinse, drain & dry.
• Divide rice into 2 portions.
• Boil blue pea flower with 60ml of water, after cooled down squeeze out the blue pea water.
• Fry 1 portion of the rice with minced garlic, salt & pepper. Mix evenly.
• Fry the other 1 portion of rice with minced garlic, blue pea water, salt & pepper. Mix evenly.
Step 3 - Dumpling Leaves & Strings
• Select good bamboo leaves, cut stems & tips.
• Boil leaves for 5-6mins, remove & soak in basin filled with water.
• Wipe clean the leaves under running water, drain then cover with cloth to prevent it from drying.
• Boil the bamboo leaves for 3-4mins, remove & rinse & keep aside.
Step 4 - Wrapping dumplings
• Boil water in a suitable pot that able to accommodate the numbers of dumplings.
• Assemble 2 leaves place on top of each other to create a bigger surface. Place pandan leave on it.
• Fold into cone shape
• Fill some amount of blue color rice into the cone, make a dent in the center, fill the filling(1 ½ tbsp.) then cover up with white color rice. Level the rice & compact it.
• Fold the end of the leave to cover up the rice, hold tighly & secure the stings properly around the center part of the dumpling for 2 rounds then tie a knot.
• Once done all, place the dumpling into the boiling water & boil for 2 ½ - 3 hours.
• Remove & let it cool down.
Please view video for tips & instructions. Thank you.

[@joannewee6591]

Excellent explanation. 🙏

[@joannewee6591]

Thank you very much for sharing. 🙏

[@theonghantan862]

Thanks a lot for sharing all the great vedio chef mama 🎉🎉🎉🎉🙏🙏🙏🪴

[@faircookskitchen6415]

thank you for sharing the recipe. will definitely try

[@mariapy23]

In the video, your chang were not immersed in water at 17:02, I'm a bit confused when it looked like they were sitting above the water in the pot. Could you please clarify.

[@gd3172]

Ya it didnt look like it was immersed in water

[@kohsiang1697]

Aunty Neo, coriander powder is 70g or 38g?

[@gd3172]

I too wanna ask this. Im confused

[@hellokarenlooi]

Hi Aunty Neo , what if replace with pork meat? It is the amount of measurement?

[@nyonyamelakaflavours3316]

Hi Karen, yes the measurement is the same!

[@leedonlee5050]

。❤️