Pork Dumpling (肉粽 - Bak Chang)

Hokkien Pork Dumpling


Made bak chang again, my mum's hokkien style bak chang that I grown up with. The other day I bought one Vietnamese style bak chang, the dumpling itself was big but the filling was so-so. I guess all commercial dumplings are similar, lots of rice with little bit of filling. Homemade always the best... especially the one made by mum.

Hokkien Pork Dumpling


Raw salted eggs are relatively expensive here - A$1.10 each, and I needed 10 for 20 bak changs. When I saw the cooked salted eggs at much cheaper price, I grabbed one pack. First time made bak chang with whole salted egg... bigger bak chang this time. For information, 1 kg glutinous rice + 1 kg meat or poultry = 20-24 bak changs.

Comments :

11 comments to “Pork Dumpling (肉粽 - Bak Chang)”
Isha said...
on 

ur bak chang so tempting ^_^

Retno Prihadana said...
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Sounds familiar with this, we call it Bacang with the ground beef as filling.

Lydia said...
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isha, do u make bak chang too? btw... are you chinese-indo or (if u dont mind)?

retno prihadana, ba or bak = meat in hokkien. There are wide varieties of chang (dumpling) eg, nyoya chang, zai chang (vegetarian), ki chang (plain)...etc.

Isha said...
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i never make bak chang b4, just love to eat it hahaha...
im indonesian, but love chinese foods, specially dumpling

jo ayee said...
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seumur hidup,i tak pernah rasa bak chang..teringin nak buat.masa tgk kat MR.tp tak sure ada ke tak daun bulu kat asian market..kalau ada pun yg frozen. fresh tak de..kalau guna daun pisang bole tak lydia..tq

Lydia said...
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jo, kita cuma guna daun kering... so takde yg frozen punya. Daun kena rendam dlm air panas, lepas itu sy rebuskan kejap utk "kill germs"... then cuci dgn sponge setiap satu.

daun pisang tak boleh kot, sbb takut pecah lepas kukus approx 2 jam.

klu dpt bahan2 cina kat asian mkt rasanya ada juga daun buluh. chang ni utk dumpling festival so ada orang cina ada chang.

klu nak i postkan, bagi tau eh.

Mandy said...
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I am drooling at your bak chang and other yummy creations of yours. And nice shots with your pentax k100d! I am using the same camera too!:)

tigerfish said...
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I like bak chang but never make it. Too much work leh! And especially if I finish one chang so fast, not worth it leh! Can share some or not? :D

Lydia said...
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mandy, checked out your blog... like the way you take the photos.

tigerfish, I still got lots of bakchang in the freezer... are you sure you want only one? :D

Mat Gebu said...
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Kalau buat lah bak chang nie, ibarat mcm dah khatam quran gitu...nampak complicated laa.. tapi mcm tergoda juga...Dalam buku "Amy Beh" ada satu resipi "Peanut Dumpling", style dia sama mcm bak chang...bungkus dgn daun buluh..sky, daun buluh tu, ada menyebabkan rasa apa2 tak kat bak chang tu nanti.

Lydia said...
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mat... ni nampak susah nak buat, tapi senang gak. cuma banyak barang yg perlu disediakan terlebih dahulu dan masa utk rebus panjang.

Daun buluh bagi rasa yg unik kat pulut. masa nak makan, buka je ba chang dpt bau buluh... harum! sy suka terus makan dari daun... tak payah guna pinggan.
Masa buka bc - dpt bau wangi dr buluh n pulut
First bite - dpt daging/ayam...
Second bite - dpt bau mushroom, telur, etc

actually we had bc for lunch today... i made alot n keep in the freezer. when i want to eat, defrost for 3-4 minutes, then heat up with 600w for 2 minutes.

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