Tuesday, May 16, 2006

Hakka Dumplings



Last Sunday, one of my distant aunts made these Hakka dumplings as a treat for us. Although my father's family is Hakka, it's my first time eating these savoury dumplings. Usually the rice flour skin is white but she added sweet potato into the dough which gave it such a pretty purple colour. The dumpling is filled with shredded yam bean, dried prawns and Chinese mushroom. Really yummy stuff.

If any one knows what's the name of this, do let me know. I did ask my aunties and they mentioned it's called Lor Mai Chi which is similar to the sweet type filled with coconut and ground peanuts. As the Zongzhi festival will be held soon, another aunt made her famous dumplings (bak chang) that was simply yummy. Didn't take any pictures of it but here's the link to last year's pictorial of making zhong (bak chang) by her. Remember to start ordering and eating them as the festival starts end of this month.

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11 comments:

Jelly said...

YUMMY!!!

Tummythoz said...

Sounds like Chai-kueh (a Teochew dumpling).

Sue said...

What a lovely colour! Is it a little like those vege dumplings they sell in the pasar malam?

KampungboyCitygal said...

My dad side family is Hakka too..I always have this during my younger time too..My grandma called this "Char Guo" Whether its a term in my family or it was passed down from the ancestor I'm not so sure..Savoury type would be sengkuang with dried shrimp or green bean paste..Sweet type would be red bean paste..

KampungboyCitygal said...

There's a green coloured version called 艾草粄(Chinese Mugwort). The rice flour is blended with mugwort to get the greenish colour. It is believed to have a cooling effect on our body. The ingredients inside would be fried shrimps or shredded carrot. Source: http://www.hakka.taipei.gov.tw/10foods/cookbook.asp

boo_licious said...

jelly - very yummy indeed.

tummythoz - I think you're right.

sue - the filling is like the Teochew dumplings but the skin is thicker.

kampungboycitygal - thxs for the info. Don't think I have ever seen the green type or tasted the red bean version also.

jesscet said...

Ok, i am a 100% pure hakka (as in both my parternal AND maternal grandparents were Hakka. But i dont claim to be an expert in hakka food :p

Can't see very clearly from your pix but if the shape of the dumpling is like a big curry puff. then it is called `soon pan' - `soon' referring to the shredded yam bean, and `pan' i think means the pastry or the shape of the pastry.

However, the `soon pan' i ate since young - my granny made it and we loved it - has minced meat in it as well. And the dough is not purplish in colour..

boo_licious said...

Jess - now I am confused! Never mind, I'm just happy I tasted it - it tastes great reheated too. The purple dough is unusual as my aunt decided to be very different and add sweet potato to the dough. Usually it's white.

=thick frame glasses~ping= said...

i never tried b4 this kuih...but from the pic..it's look really delicious....*arrrr..getting hungry after reading ur blog...

masweylord said...

saat

jatt said...

Woaw..look very delicious!!Like to try this one!


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