June 19, 2010 - 11:17pm
Nonya Rice Dumpling, an asian delicacy
Without going through the practice of making bread and everything, I wouldn't have attempted this. As this delicacy requires techniques as complex as making a baguette, and patience that is required in making sourdoughs.
This is to share with you here a different type of food we make in Asia. The Nonya Rice Dumpling. To share with you on how it looks as some of you may have read my blog mentioned under Vermont Sourdough. It is not baked but boiled for 2.5 hours submerged in water.
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The rice dumplings are one of my favorites when we go out for Dim Sum - especially if there is a duck meat or Chinese sausage filling in the middle. Hmmmm, now I could go for Dim Sum today!!
Sounds like a brilliant idea. Hope you had an enjoyable dim sum yesterday. We usually don't get Rice Dumplings in dim sum places here unless its the dragon boat festivals, so, you are very lucky to have them available as part of the menu.
And this is the cantonese version of the rice dumplings filled with lots of split green beans, mushroom, roast pork, chicken and a salted egg yolk wrapped first in a layer of bamboo leaves followed by a large piece of dried lotus leaf which gives the dumpling a very distinct aroma.