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Dim Sum Recipe: Bak Zhang or Glutinous Rice Dumplings

Yield: 12 servings



¾ #                              Pork, cut into small pieces

½ oz                             Dried Shrimp

2 C                               Glutinous Rice, soaked for 1 hour, drained

24 ea                            Bamboo Leaves, soaked for 1 hour in hot water

1 ea                              Rafia Bundle or other edible string

4 ea                              Shallots, fine dice

2 Tbsp                         Light Soy Sauce

1 Tbsp                         Dark Soy Sauce

2 Tbsp                         Vegetable Oil

2 tsp                             Five Spice Powder

5 ea                              Rehydrated wood ear mushrooms, chopped

1 tsp                             Salt

1 tsp                             Sugar

1 tsp                             Black Pepper



  1. Marinate the pork in light soy sauce, 1 tsp five spice powder, sugar, salt and pepper for 3 hours.
  2. Using a bamboo steamer, steam rice for approximately 40 minutes, or until done.
  3. Heat 1 T oil in a wok and sauté shallots for 3 minutes, then add marinated pork and cook until done. When cooked set aside in a bowl to cool.
  4. Return the wok to heat with the remaining 1 Tbsp of oil and add the steamed glutinous rice, dark soy sauce and leftover five spice.
  5. Cook the rice mixture for 5 minutes then place into a different container to cool.
  6. Take two bamboo leaves and place them on top of each other in a cross. Fold them in half at the middle so they form a pouch.
  7. Place 2 Tbsp of rice mixture in the pouch, followed by 1 Tbsp of cooked pork on top of the rice along with 1 Tbsp of mushrooms and some dried shrimp.
  8. Cover the top of the filling with another Tbsp of rice mixture.
  9. Fold the top of the leaves over to close the pouch and tie it tightly with the rafia or other edible string.
  10. Cook dumplings in boiling salted water or steam them in a bamboo steamer. ( recipes range from 20 minutes up to 3 hours so the best thing to do is check them periodically for firmness)
  11. When they are cooked remove them from the bamboo wrapper and serve with soy dipping sauce.



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