Seafood Bak Chang

Mains
Seafood

Easy Level:

Cook Time:

Servings:

16 dumplings

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
g
g
Glutinous rice
0.00
g
g
Glutinous rice
0.00
Pork
Pork
lard oil
0.00
Pork
Pork
lard oil
0.00
pieces
pieces
Dried scallops
0.00
pieces
pieces
Dried scallops
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
g
g
Dried shrimps 
0.00
g
g
Dried shrimps 
0.00
pieces
pieces
Baby Abalone
0.00
pieces
pieces
Baby Abalone
0.00
kg
kg
Crab leg meat (inclusive of shell)
0.00
kg
kg
Crab leg meat (inclusive of shell)
0.00
pieces
pieces
Salted eggs
0.00
pieces
pieces
Salted eggs
0.00
g
g
Shallots (minced)
0.00
g
g
Shallots (minced)
0.00
g
g
Garlic (minced)
0.00
g
g
Garlic (minced)

Seasonings:

Light soy sauce
0.00
Light soy sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
XO sauce
0.00
tbsp
tbsp
XO sauce
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Sesame oil
0.00
tbsp
tbsp
Sesame oil
White Pepper to taste
White Pepper to taste
Wrappings
Wrappings
0.00
pieces
pieces
of bamboo leaves
0.00
pieces
pieces
of bamboo leaves
Cotton strings / Hemp strings
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.
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.
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.
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.
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.
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.
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
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.
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. 
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

10

Repeat the process for the rest of the rice & ingredients.
Repeat the process for the rest of the rice & ingredients.
Mark as completed

11

Steam dumplings in a steamer for 1½ hours.
Steam dumplings in a steamer for 1½ hours.
Mark as completed

12

Enjoy your rice dumplings!
Enjoy your rice dumplings!
Mark as completed

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