It's time of the year for Nyonya Chang again, and this time, the plan is to make about 100 nyonya chang. Since it is such a large undertaking, which needs careful material and time planning, it is deemed as Project Nyonya Chang.
I decide to document the entire process so that anyone who might want to try this will know what to expect. My memory is also failing me, so it's good for me to re-visit the process should I want to make the nyonya chang again next time.
I went to West Coast wet market to get all the ingredients.
The Ingredients:1 kg dried chestnut
1 kg sugared winter melon (I recommend the flat type)
1 kg shallot and about 3 clumps of garlic (from NTUC)
3 kg of lean pork (with a bit of fat) and 1 kg of pork lard
4 packets of coriander powder
10 tablespoons of premium grade dark soya sauce
400 grams of dried mushroom (premium grade)
5 kg of glutinous rice
2 packets of bamboo leaves
500 grams sugar (from NTUC), 3 tablespoons of pepper and 2 tablespoons of salt
1 ball of raffia strings
The evening before:This is where all the preparation work is done.
1. The bamboo leaves need to be soaked, and rinsed and soaked again. I soaked them in a basin, and after a few hours, the water will turn into a dark tea colour. They are rinsed again and re-soaked overnight.The next morning, the water is drained off.
2. The dried chestnuts are soaked overnight.
3. The mushrooms are soaked overnight
4. The glutinous rice is rinsed and soaked overnight. No salt is added, I think this is heathier.
In the morning:1. Water from the chestnuts is drained. The chestnuts have to be cleaned from the tough residue shell and skin that are stuck on them. This is a delicate operation, and can be done with a small dessert fork, and a bowl of water. It is easier to nudge the skin out of the brain-like crevices of the chestnut rather than to use brute force. This operation took nearly 45 minutes. Should have been done the night before to save time.
2. The chestnuts are boiled in a container of water, and about 500 grams of sugar is added. They are stirred once in awhile to prevent the sugared water from becoming a thick caramel layer at the bottom of the pot. Water is topped up once in awhile. The chestnut should boil for at least 2 hours, until much of the water has evaporated. The finished chestnut should be golden in colour, and should taste sweet and soft.
3. Chopping the ingredients. I prepared a band-aid on my fingers and joint so that my skin will not come off after all the abrasive chopping action. The chopper needs to be sharpened after chopping each ingredient.
(i)The soaked mushrooms need to be minced.
(ii) The garlic needs to be peeled and minced.
(iii)The shallot needs to be peeled and minced. This is the most unpleasant part of the entire operation. I had to wear a pair of goggles throughout the entire operation, and it took nearly 1 hour! Will want to consider out-sourcing this or to do this the night before.
(iv) The sugared melon needs to be minced.
4. A wok of about 1.5 litre of hot water is prepared, and the 3kg of pork and 0.75kg of pork lard are being boiled for half an hour. Pork strips are dished out to be minced. Didn't cut the pork too finely, so that it will have a better texture when eaten. The lard is also being minced.
5. The water used for boiling the pork is being reduced in the wok. It smells yummy, and I pour it into a bowl for later use.
6. Prepared a hot wok. Added the remaining 0.25kg of lard into it. The lard starts to melt into oil. The minced shallot and garlic are being fried in this oil. When the shallot and garlic turn golden, the minced pork and lard are added. 10 tablespoons of dark soya sauce, 3 tablespoons of pepper and 2 tablespoons of salt are also added. When the pork is uniformly browned, the mushroom and sugared melon are added. The pork stock is added, and the contents of the work are being stirred and cooked for about 30 minutes. After that, the 4 packets of coriander powder are added. Another 1.5 litre of water is added to the mixture, and the content is cooked and stirred for another 1 hour in medium fire, until most of the water has evaporated. The fillings must be cooked until it is rather dry, so that it is easier to wrap, and no juices will flow out while wrapping. The fillings are being dished out into a pot and left to cool.
7. The raffia strings are being prepared into bundles of 10. A clothes rack I got from Ikea is being setup, and hooks from Daiso are placed on the rack.
8. The dumpling wrapping operation is being setup, with lots of newspapers being lined on the floor. In the background, I have the fan switched on. It's going to be hot.
9. Before wrapping, the tough tips of the bamboo leaves need to be snipped off, as these will cause tear in the wrapping process.
10. To wrap, 2 leaves are being used. Usually the smaller leaf on the inside and the larger leaf on the outside. The leaves are being folded into a cone, about 3/4 of the leaves still sticking out. 1 tablespoon of glutinous rice is put in the cone, and lined against the side of the cone, forming a convex. A single chestnut is placed in this convex, and then a large tablespoon heap of filling is added. Another 2 chestnuts are put on the filling and the cone is completed with another tablespoon of glutinous rice covering the filling. Yes. There are 3 chestnuts per dumpling, as chestnuts are universally loved. The dumpling is quickly wrapped and tied with strings.
11. As 10 dumplings are completed, a pot of water is put to boil, and the dumplings are boiled for 3 hours. They are then dished out and hung to drip dry. Each of my dumplings weighs about 180 gram to 200 grams. I am quite proud of this, as it takes experience to achieve this. Made about 103 dumplings.
The finished product:
Afterthought:Rice dumpling making is a tradition. I hope the skill does not die out with the younger generation. The dumplings are distributed to family, friends and loved ones. A little heart goes with each of the dumplings. Hope they enjoy the dumplings.
