Sticky Rice Dumplings Wrapped In Bamboo Leaf | Bak Chang | Zongzi | 粽子 скачать в хорошем качестве

Sticky Rice Dumplings Wrapped In Bamboo Leaf | Bak Chang | Zongzi | 粽子

Sticky Rice Dumplings Wrapped In Bamboo Leaf | Bak Chang | Zongzi | 粽子 Makes 12 dumplings Filling: 250g pork fillet, diced 2cm 2 chinese sausage, sliced diagonally 12 chesnut, boiled 5 dried shiitake mushroom, rehydrated and sliced Marinade: ½ tbs dark soy sauce ¼ tbs oyster sauce ½ tbs soy sauce ½ tbs chinese cooking wine ¼ tsp salt ¼ tsp white pepper ¼ tsp five spice powder 3 cloves garlic, chopped 1 cinnamon stick 1 star anise Rice mixture: 1½ cup glutinous rice, soaked for 4 hrs and drained 3 cloves garlic, chopped ½ tbs dark soy sauce ½ tbs oyster sauce ½ tbs soy sauce ½ tsp salt ¼ tsp white pepper Peanut oil 24 bamboo leaves, soaked for 4 hrs Add marinade ingredients to pork fillet and mix well. Allow to marinate for 30 mins. Fry chinese sausage in a dry pan on low heat. Fry for around 5 mins stirring occasionally until fat is released. Remove from pan and set aside. In the remaining oil, fry marinated pork mixture on medium heat. Fry for around 5 mins stirring occasionally. Add chestnut and mushroom and continue frying for another 4-5 mins. Remove from pan and set aside. In a clean pan, add some peanut oil and heat to medium. Add garlic and fry for 30 secs. Add rice and fry for 2 mins. Add remaining sauce and seasoning and fry for 2-3 mins until well combined. Remove from pan and set aside. Allow to cool for 5-10 mins. Assemble dumplings by folding 2 bamboo leaves as shown in the video. Add rice evenly around the sides of the cup formed using the bamboo leaves. Add 1-2 pieces of pork, 1-2 piece of mushroom, 1 chestnut, and 1 piece of chinese sausage. Adjust fillings based on the size of the bamboo leaves. Finally cover over the fillings with more rice then finish wrapping and securing the dumpling as shown in the video. Add all dumplings into a pot of water. Use enough water so that all dumplings are completed submerged in the water. Bring to a boil then cover and simmer on low heat for 2 hrs. Watch next. Lo Mai Gai -    • Lo Mai Gai | Achieve Authentic Flavour For...   Claypot Chicken Rice -    • Claypot Chicken Rice | Classic Chinese One...   Black Pepper Prawns -    • Black Pepper Prawns | Real Deal Singapore ...   Malaysian Chicken Curry -    • Malaysian Chicken Curry From Scratch | Usi...   Beef Rendang -    • Beef Rendang | Melt In Your Mouth Tender B...   Char Koay Kak -    • Char Koay Kak | Authentic Street Food Reci...   Japanese Garlic Fried Rice -    • Japanese Garlic Fried Rice | Make Somethin...   Yangzhou Fried Rice -    • Yangzhou Fried Rice | The Easiest Restaura...   ------------------------------------------------------------- Follow us on social media. Instagram:   / yummeth   Twitter:   / yummeth   ------------------------------------------------------------- Credits. Music: www.bensound.com ------------------------------------------------------------- #bakchang #zongzi #stickyricedumplings