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.
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.