Grandma's Bak Chang

Grandma's Bak Chang

1kg pork- thigh meat
300g chinese mushrooms, soaked and cut into halves
6 shallots, chopped and divided equally in 2 bowls
2kg glutinous rice
100g candied winter melon, chopped
3 tbsp soy sauce
3 tbsp five spice powder
pinch of pepper
150g of dried scallops, contained in a small pot.
30 dried bamboo leaves, soaked till soft and wiped dry.
1-2 bundle hemp/ rafia strings, soaked

For the glutinous rice:

1. Rinse and strain water from glutinous rice.
2. Brown 1 bowl of shallots in oil till fragrant. Take away half of the shallots, leaving the oil and the remaining shallots in the pan.
3. Fry the rice with shallots and oil till half cooked. Put the half cooked rice in a big bowl and set aside.

For the fillings:

1. Fry 1 bowl of shallots till their amora is liberated. Add in the mushrooms and continue frying.
2. Add in pork after a minute or so, followed by the candied winter melon.
3. Before the pork is done, add in soy sauce, five spice powder and pepper to taste. 
*Seasoning based on personal preferences. 

Boil wrapped dumplings for approximately one hour.

Makes around 20 dumplings