Vegan Nyonya Dumpling
Happy Duanwu Festival (Dumpling Festival) to all our friends and Chinese readers. The May 5th of Lunar Chinese Calendar, it is the Duan Wu Festival and one of the activity that we do is to eat and enjoy many different flavors of zongzi 粽子~rice dumplings ! Nyonya dumpling 娘惹粽子 is the great rice dumpling that my family love most .
This special Traditional Nyonya Dumpling is the presence of the indigo Blue color of butterfly pea flower also the candied winter melon and coriander powder makes this Nyonya Dumpling taste unique and yet addictive.
Nyonya dumpling is of the famous Peranakan cuisine combination of Chinese and Malay.
Peranakan are terms used for the descendants of the 15th through 17th-century Chinese immigrants to Peninsular Malaysia and Singapore. Members of this community in Melaka, Malaysia address themselves as “Nyonya Baba”.
Nyonya is the term for the women and Baba for the men. Peranakans are also well known for a wide variety of traditional Nyonya kuih, cakes and dishes like Nyonya Asam Laksa, Kueh Bangket, Pongteh and also Nyonya Dumpling.
This is a special traditional nyonya dumpling from nyonya mama as the recipe is not vegan.
Here I try to modify my nyonya mama dumplings to vegan vision for Veganlogy readers.
There you go, my modified recipe Ingredients:-
600 gm glutinous rice
Divided into 400 gm and 200 gm.
Preparation of rice dumplings begin a day before. Wash glutinous rice until water runs clear.
Soak about 40 petals of dried butterfly pea flowers with 2 cups of hot water.Let cool sieve and pour into 200 gm glutinous riceÂ to get indigo blue coloring on the rice,If you can’t find flowers ,you may opt out 🙂 Soak the remaining 400 gm rice in water and soak both rice overnight, drain before use next day.
Soak dried bamboo leaves cooked for 10 minutes until soft.
Reep strings, soaked.
Rinse leaves wiped dry and strings before using
Some pandan leaves, cut soft part of the leaves into 3 cm lengths,keep all the hard end of the leaves and throw in boiling water.
Nyonya Spice Paste:-
1/2 piece of Organic fermented bean curd
5-6 tsp Roasted ground coriander seed and grind into powder or coriander powder ( i love fragrant of coriander so i added more coriander powder in my recipe.
Add 2 together with water to become paste
1 tbsp Aniseed powder.
20 gm Galangal- blue ginger-grind
A small piece of Cekur root- sand ginger-grind
150 gm Candied winter melon, cut into small cube
100 gm of chopped roasted Peanuts
8 pieces of Dried Shiitake Mushroom soaked overnight -cut into cube
500 gm Vegan soy nuggets cut into small cubes
50 gm Shallot, finely chopped
1 tbsp Sea salt, 1 tsp for glutinous rice
1 tbsp Dark soy sauce
1 tbsp White pepper
1 tsp G-seaweeds or mushroom seasoning.
2 tbsp of Sunflower oil
Some knotted pandan leaves
On the morning of Nyonya dumpling making day.
Rinse the soaked glutinous rice, blue rice and set aside.
Add cooking oil in the wok.
Stir-fry shallots,galangal, sand ginger until fragrant then add coriander paste to the wok and saute until fragrant.
Next add vegan soy nuggets,mushroom stir well until cooked.
Lastly add winter melon,chopped peanuts,salt, pepper, seasoning to your taste.
When you have all your ingredients ready.
Soaked glutinous rich with added aniseed powder, some white pepper and salt mixed well.
The bamboo leaves and strings. Nyonya filling, soaked glutinous rice and pandan leaves
First thing overlap 2 bamboo leaves and fold into a cone.
Add 2 -3 tbsp of blue rice bottom add 2 tbsp of nyonya filling inside.
Then top with additional rice until the cone is almost full. Be sure to leave a small gap so the rice will have room to expand. Add a piece of pandan leave on top of the rice.
Fold the remaining part of the leaf over the top of the cone and wrap tightly around the dumpling. Then tie a piece of bamboo string around it tightly to make sure it keep together while boiling.
Prepare a big pot of water with added knotted pandan leaves and hard end of the pandan leaves.When water boiled, lower down the rice dumplings, boil for at least 3 -4 hours. Make sure the water level has to be always above the rice dumplings. Take out the rice dumplings while it is done, dip dry the rice dumplings by hanging.
Enjoy Nyonya Dumpling dip with some spicy vegan sambal tunmis belacan
Make about 18 nyonya dumpling.
Double ingredients if you wish to make more.
PS~Don’t eat to many dumpling ! We can only eat 1-2 a day, glutinous rice is difficult for digestion. Have a cup of Chinese Tea and your stomach won’t sore.
Many thanks my dear friend Sally Tan for helping us wrapped these yummy nyonya dumplings.Click here for reuse options!
Copyright 2014 Veganlogy