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Lower Sodium Traditional Bak Zhang (Rice Dumpling)
![](https://nkfs.org/wp-content/uploads/2020/03/Rice-Dumpling.jpg)
Lower Sodium Traditional Bak Zhang (Rice Dumpling)
- Preparation Time: 60 - 90 minutes
- Yield: 12 servings
- Protein: 2 portions per serving
Instructions:
Ingredient | Amount |
---|---|
For wrapping | |
Dried bamboo leaves | 28 - 30 pieces |
Reed string | 1 bundle |
Rice | |
Glutinous rice | 450g |
Black eyed beans | 50g |
Cooking oil (Eg: canola oil) | 2 tablespoons |
Garlic, minced | 10 cloves |
Dark soy sauce | 1 tablespoon |
Light soy sauce | 1 tablespoon |
Oyster sauce | 1 tablespoon |
Ground white pepper | ½ teaspoon |
Meat and marinade | |
Pork loin, diced into small cubes | 750g |
Dark soy sauce | 1 tablespoon |
Light soy sauce | 1 tablespoon |
Oyster sauce | 1 tablespoon |
Ground white pepper | ½ teaspoon |
Chinese five spice powder | ½ teaspoon |
Shaoxing wine | 50ml |
Sugar | 1 teaspoon |
To stir-fry with meat | |
Cooking oil (Eg: canola oil) | 4 tablespoons |
Garlic, minced | 6 cloves |
Dried mushrooms (soak till soften, then drain and slice) | 6 pieces |
Fried shallot crisp | ½ cup |
Preparing the wrap
- Place dried bamboo leaves and reed string into boiling water for at least 15 minutes.
- Remove from heat and let it cool down, then clean the bamboo leaves on both sides using a clean cloth. Set aside.
Preparing the rice
- Wash the glutinous rice and black eyed beans, then soak them for at least 4 hours.
- Wash and drain the water when ready to cook.
- Add cooking oil to a preheated large wok, add in garlic and stir-fry until fragrant.
- Add in glutinous rice and black eyed beans followed by all other seasonings.
- Stir-fry the rice until well mixed with seasonings, then remove from heat and let it cool down.
Preparing the meat filling
- Place diced meat in a big bowl and mix in the marinade, then cover and place in the refrigerator for at least 3 hours.
- When ready to cook, add cooking oil to a preheated large wok, add in garlic and stir-fry until fragrant.
- Add in marinated meat and stir-fry till half cooked.
- Add in sliced mushrooms and continue to stir-fry until the meat is cooked completely.
- Turn off the heat and stir in crispy shallots. Set aside and let it cool down.
Wrapping and cooking the rice dumplings
- Once the meat filling and rice have cooled down, proceed to wrap your rice dumpling with 1/2 cup (or 1 flat rice scoop) of rice and 2 heaped tablespoons of meat each.
- When all dumplings have been wrapped, boil a large pot of water and add in the wrapped dumplings.
- Boil for about 2.5 to 3 hours, or until fully cooked.
Recipe available in English and Chinese. Download PDF here
- Nutrition content per serving: (Energy: 324kcal)
Carbohydrate:
36g
Protein:
18g
Total fat:
12g
Potassium:
341mg
Sodium:
359mg
Phosphate:
205mg
Recipe inspired by https://whattocooktoday.com/glutinous-rice-cones-zong-zi.html, modified by NKF dietitians.