This exciting take on Bak Chang is for seafood lovers! While not from any specific dialect group, the Seafood Bak Zhang recipe features a mouth-watering filling including baby abalone, crab, scallops, hei bi (dried shrimp) and salted egg.
On top of that, you can expect dumplings that are generously flavoured with XO sauce and oyster sauce for an aromatic fragrance that’ll keep you wanting seconds!

Ingredients

Adjust Servings

US / Metric

0.00

Glutinous rice

0.00

Glutinous rice

0.00

Pork

lard oil

0.00

Pork

lard oil

0.00

pieces

Dried scallops

0.00

pieces

Dried scallops

0.00

cloves

Garlic

0.00

cloves

Garlic

0.00

Dried shrimps

0.00

Dried shrimps

0.00

pieces

Baby Abalone

0.00

pieces

Baby Abalone

0.00

Crab leg meat (inclusive of shell)

0.00

Crab leg meat (inclusive of shell)

0.00

pieces

Salted eggs

0.00

pieces

Salted eggs

0.00

Shallots (minced)

0.00

Shallots (minced)

0.00

Garlic (minced)

0.00

Garlic (minced)

Seasonings:

Light soy sauce

0.00

Light soy sauce

0.00

tbsp

Dark soy sauce

0.00

tbsp

Dark soy sauce

0.00

tbsp

XO sauce

0.00

tbsp

XO sauce

0.00

tbsp

Shaoxing wine

0.00

tbsp

Shaoxing wine

0.00

tbsp

Sesame oil

0.00

tbsp

Sesame oil

White Pepper to taste

Wrappings

0.00

pieces

of bamboo leaves

0.00

pieces

of bamboo leaves

Cotton strings / Hemp strings

Steps

1

Pre-soak bamboo leaves one day ahead. Brush and rinse leaves a few times to remove impurities. Keep soaking the leaves in water until you need to use them the next day.

Mark as completed

2

Rinse and pre-soak glutinous rice 4 hours ahead. Drain dry and set aside.

Mark as completed

3

Pre-soak dried shrimps & scallops separately for 30 minutes before and reserve liquid for later use.

Mark as completed

4

Pan fry the cloves of garlic until golden brown and fragrant, add in dried scallops and liquid from abalone cans and bring to a slow boil low heat for 30 minutes. Set aside.

Mark as completed

5

In a wok add in pork lard, stir fry minced garlic, onions & dried shrimps until fragrant. Pour in glutinous rice and continue to mix well. Season with the rest of the seasoning and add 3 tbsp of braising liquid from braising scallops, mix evenly.

Mark as completed

6

Get ready to assemble dumplings. You will need 2 bamboo leaves stacking on top of each other. Make sure that the glossy surface is facing up so that the rice will not be sticking to the leaves when you are eating it.

Mark as completed

7

Fold it into a cone shape, sealing it with a little dog ear and the bottom of the cone. Make sure you are locking all 4 pieces of leaves with your thumb and index finger

Mark as completed

8

Fill it up with 1- 2 heapful of the rice mixture. Add in 1 piece of dried scallop, 1 piece of abalone, some crabmeat and a salted egg yolk. Top it off with more rice to fill up the cone. Making sure you pack it down gently so it will be nice and tight.

Mark as completed

9

Fold the top part of the leaves down, pushing all ingredients to sit within the triangle cone that we have. Tie it with a cotton string / hemp strings.

Mark as completed