Sunday 9 June 2013

Savoury Bamboo Leaf Dumpling 咸肉粽

Savoury Bamboo Leaf Dumpling 咸肉粽

After making bamboo leaf alkaline dumpling with red bean paste  and bamboo leaf dumpling with dried shrimps sambal,  I had originally  planned to make this savoury dumpling much earlier to share in my blog. However, due to unforeseen circumstances and work commitment, I am only able to make these dumplings today for the coming Dragon Boat Festival which falls on the12th of June 2013.  I hope it is not too late to share my savoury dumplings now. These savoury dumplings are popularly known among the Hokkien community as the "Bak Chang" or "Hum Yook Chung" in Cantonese. 

Happy Dragon Boat Festival to all of you !


Glutinous Rice

1 kg glutinous rice, wash, soak overnight and drain

Then add : 
4 tsp salt
2 Chinese soup spoon oil
1 tsp 5-spice powder
1 tsp sugar

Mix the above ingredients with the glutinous rice. Mix thoroughly.


200g mushrooms. soak until soft and remove the stems

Then marinate the mushrooms with the following ingredients, overnight in the refrigerator :

6 tsp ( heaped ) sugar
2 1/2 big Chinese soup spoon soy sauce
2 big Chinese soup spoon shao shing wine
3 big Chinese soup spoon cooking oil

Pork Belly

1 kg pork belly, cut into slices

Then marinate the pork belly slices with the following ingredients overnight in the refrigerator :-

 2 1/4 tsp sugar
1 tsp pepper
1 1/4 tsp five-spice powder
1 tsp salt
3 tsp sesame oil
3 tsp oyster sauce
3 tsp dark soy sauce


1.  Heat oil in wok until very hot. Fry the marinated mushrooms and pork belly together for 5 - 6 minutes.
2.  Dish up and set aside to cool. ( No need to fry until the pork slices are cooked ).

Other Ingredients

5 salted duck egg yolks, cut into halves
150g dried scallops, wash and rinse
150g black-eyed beans ( mei-tau in Cantonese ) - soak overnight, then boil with 1 tsp salt until soft
150g split mung beans ( look-tau peen in Cantonese ) - soak overnight, then boil with 1 tsp salt until soft
2 bundles of bamboo leaves, boil in water and wipe clean with towel
straws or strings for tying

 The stir-fried mushrooms and pork belly

 Black-eyed beans

 Split mung beans

 Glutinous rice mixed with the spices and seasonings

  Dried scallops

 Salted duck egg yolks

 All ready for wrapping

Wrapping the bamboo leaf dumpling step-by-step

 Scoop 1 1/2 tbsp of glutinous rice onto 3 pieces of bamboo leaves

  Add on the mung beans and black-eyed beans

 Then add on 5 pieces of dried scallops

 Top up with half a piece of salted duck egg yolk

 Add 2 pieces of pork belly and 2 pieces of mushrooms

 Scoop 1 to 1 1/2 tbsp glutinous rice on top

 Place a piece of bamboo leaf over the ingredients to be wrapped

 Fold the bamboo leaf over one side

 Fold the other side to form a packet or a parcel

 Turn the edges to the bottom of the parcel

The wrapped-up parcel. Makes 20 to 22 dumplings
Secure the parcel with strings.

You may refer to my previous posts on step-by-step guide on wrapping bamboo leaf dumpling

Boiling the Dumplings

1.  In a very large pot, bring 10 litres of water to the boil
2.  Add 3 tbsp of salt to the boiling water.
3.  Make sure the water is boiling before adding in the dumplings and make sure all the dumplings are submerged in the boiling water. 
4.  Boil for 2 1/2 hours. 
5.  If the water level is reduced below the dumplings, add more boiling water to the pot.   

N.B. Unless otherwise stated, a tsp or tbsp or big Chinese soup spoon means a flat spoonful.


  1. Oooh...looks so good! So many fillings! I don't mind having this for my breakfast, lunch and dinner! Yum!

    1. Frankly, the only way you can eat a good 'bak chang' is to make it yourself where you can add in any ingredients which you fancy. Those available commercially are usually below par.

  2. Hi Doris,
    Your dumplings are pillow-shaped, so cute. Easier for me as a first-timer to learn. And there are so much delicious fillings, wow ! :)

  3. May you be successful at your attempt.


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