Alkaline Rice Dumpling with bean filling 简粽

This is a followup to an earlier post on meat dumplings :

http://hakkafood.blogspot.com/2008/12/rice-dumpling-with-meat-filling-zhong.html



Here's the nostalgic alkaline, chewy, soft and sticky glutinous rice dumpling with mung bean filling, drizzled with brown or yellow syrup. In Hakka, it's called "gun shui joong". A good dumpling is uniformly soft in texture. This demands meticulous sorting of random long grain rice from the glutinuous rice before mixing the ingredients and cooking them.

Rice Dumpling with Meat Filling - Zongzi

Pronounced as "joong" in Hakka, these dumplings could be stuffed with all sorts of meat (commonly chicken or pork), mushrooms, brow beans, mung bean, dried prawn, dried cuttlefish seasoned with soy sauce and five spices.

I bought these at a Taiwanese food fair. Unlike commercially sold dumplings at stores and restaurants, these dumplings are nicely wrapped, hence, the rice is soft and retains its integrity but not soggy. They are generous with the filling.