Tuesday, 17 July 2012

Rice Dumpling Wrapping Technique 粽子 (Mandarin Language)

Video is in Mandarin but method is quite clear.

This method starts with two leaves usually laid top to tail and the ends are often rounded off with scissors to make it look neater.  It's always smooth side up, rough side down.

Holding leaves horizontally in front of you, fold and twist from the middle so ends line up together like a tail and a cone shape is created.

Hold the cone in one hand whilst you use the other to fill the cone with rice, goodies (fillings) and then top
with more rice.

When your cone is filled, keep fore finger and thumb (of the hand holding the cone steady as the other hand brings the excess leaves (tail) to close the cone - like a lid.  The leaves at the sides are folded down and held under the fore finger and thumb and the end of the leaves are pinched (so they fold in half along it's length) where the edge of the cone is, then folded down to lie flat along the middle of rice dumpling.  (It's easier to watch the video several times than try and explain in words :s )

Then string or (traditional) re-soaked dried grass is used to wrap the dumpling firmly in the middle to keep leaves and filling in place.

Then boil in a large pot for 1-2 hours depending on the size of your dumplings and whether you use cooked fillings or have raw pork in it.  (Mum uses cooked fillings that she stir-fries together and is seasoned.  These can include: chicken pieces, chinese mushroom, lap cheong, char siu, chestnuts, re-soaked dried shrimp...)

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