Dumpling festival was 2 weeks ago and I am finally posting my photos. sigh….when will I ever get back on track. Oh well, I guess I will accept the fact that as much as I like blogging, it will always take a backseat after the family. What about you? How do you balance family and blogging?
Anyway, back to my rice dumpling. This year I got together with a few friends to make them. Thanks S for opening up your house yet again and doing all the prep work. That makes it so much easier since making the rice dumpling is pretty tedious.
There are several ways to wrap a dumpling. Some wrap it the “pillow-style”, some make it really big like a log which apparently according to my friend, they wrap it really big so that the family can share one huge one together. For me, I like mine in a small triangular shape like this one.
I like wrap mine in a bunch of 5 – 10 rice dumplings like this and tied together so that it is easier to keep to manage.
Whatever way the rice dumpling is wrapped, it is not important because the most important thing is what’s inside. Here’s our meat version.
It’s filled with braised pork belly, chinese sausage, mushroom, chestnut and dried shrimp. I am missing the salted egg yolk because I forgot to make them this year. The ones sold at the stores here are usually the cooked ones and I am not a big fan of them. So I try to make them myself but this year I forgot, hence the omission.
Here’s another version: the spicy dried shrimp (hae bee hiam) version. It’s filled with my homemade spicy dried shrimp.
Lots of filling! This is actually my first time making this version. It was the DH’s request because he used to eat it at home. He was pretty happy with the final result.
Since both of the above are savory, I decided to make a sweet version. I filled it with red bean paste and it was really good. Unfortunately was eaten before I took a photo of it. Maybe I will make more soon.