About the Recipe
The Nyonya Dumpling:
Traditionally, Nyonya dumplings are distinct from other Chinese dumplings (like Hokkien or Cantonese versions) due to a few key characteristics:
1. Glutinous Rice: The base is always glutinous (sticky) rice.
2. Blue Hue: A signature visual element is the distinctive blue patch on the rice, created naturally by using butterfly pea flowers.
3. Filling: Classic Nyonya dumplings are known for a sweet and savory filling, often combining TVP with candied winter melon, and aromatic spices like coriander powder and fermented soybean paste.
Ingredients
1.5 KG Glutinous Rice (Part 1)
1 tbsp Salt
1 tbsp White Pepper
2 tbsp Mushroom Veg Flavour Enhancer
2 tbsp Sesame Oil
0.5 KG Glutinous Rice (Part 2)
1 tbsp Salt
1 tbsp White Pepper
2 tbsp Mushroom Veg Flavour Enhancer
2 tbsp Sesame Oil
15 Blue Pea Flowers (for blue colour)
300 ML (to boil with B.P. flowers)
5 Pandan Leaves (cut into 2-inch long)
Filling
220 g TVP (Textured Veg Protein)
100 g Dry Shiitake Mushroom
300 g Diced Vegetarian Soy Chicken
250 g Candied Winter Melon
35 Chestnut
5 tbsp Mushroom Paste
2 tbsp Mushroom Veg Flavour Enhancer
2 tbsp Salt
2 tbsp White Pepper
3 tbsp Sugar
30 g coriander powder
Preparation
Step 1
Wash and soak TVP, dry shiitake mushroom for 1 hour or till softened. Dice the mushroom and Soy Chicken into small pieces.
Step 2
Cook the chestnut by steaming it for about 1 hour, then peel it, and keep it as a whole chestnut. Dice candied winter melon into tiny pieces.
Step 3
Stir fry TVP, diced mushroom and soy chicken together, add all the seasoning, and cook on a medium-high flame. Cover and leave it to simmer over medium-low heat till the flavours are combined and the filling is not too wet about 10 mins. Lastly, stir in the coriander powder and mix well. At this point, taste to make sure it is flavourful enough. Turn off the heat and dish up into a container. Once cooled, cover and leave in the refrigerator until ready to use the next day.
Step 4
Next, wash glutinous rice and separate rice into 2 portions. Bring blue pea flower and water to boil. Then leave to cool and strain. When cooled, add the blue-coloured water to the smaller portion of the rice. Add more water to ensure the rice is fully submerged. Leave to soak overnight. Do the same to large portions of rice, too.
Step 5
Next, prepare the bamboo leaves by first boiling them for 5 to 10 minutes. Then let the whole pot of leaves cool down on its own. Then gently rinse with water. Using a clean cloth, wipe the leaves piece by piece. Leave to soak overnight together with the bamboo strings as well.
Step 6
Drain both glutinous rice. Season both portions of rice with seasoning and oil, and mix well. Cut the fresh pandan leaves into 2-inch long. Ready to wrap the dumplings now.
Step 7
First, overlap 2 bamboo leaves by about 80% of the area. Then fold from the centre to form a cone. Form a well in the cone by filling with 1 tsp of blue colour rice, 1 tbsp of filling, then cover neatly with 1 tbsp of white glutinous rice. Press it down gently. Next, top with a piece of pandan leaf for extra fragrance. To tie the dumpling, wrap it with the bamboo string twice, with a knot to ensure no loose ends. Place the dumplings into the water, making sure they are fully submerged. Cover and cook slowly over medium heat for about 2 hours. Once they are cooked, remove them from the pot immediately to cool down.
Step 8
These rice dumplings are best eaten hot. Enjoy it.