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.
Tagged with: Malaysian Food + Hakka Food