Seafood Bak Chang

3 hr

medium

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!

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Ingredients

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800g Glutinous rice
Pork lard oil
16pieces Dried scallops
8cloves Garlic
100g Dried shrimps 
16pieces Baby Abalone
1kg Crab leg meat (inclusive of shell)
16pieces Salted eggs
100g Shallots (minced)
100g Garlic (minced)
Seasonings:
3tbsp Light soy sauce
1tbsp Dark soy sauce
3tbsp XO sauce
3tbsp Shaoxing wine
2tbsp Sesame oil
White Pepper to taste
Wrappings
32pieces of bamboo leaves
Cotton strings / Hemp strings

Directions

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.
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2.

Rinse and pre-soak glutinous rice 4 hours ahead. Drain dry and set aside.
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3.

Pre-soak dried shrimps & scallops separately for 30 minutes before and reserve liquid for later use.
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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.
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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.
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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.
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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
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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.
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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. 
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10.

Repeat the process for the rest of the rice & ingredients.
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11.

Steam dumplings in a steamer for 1½ hours.
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12.

Enjoy your rice dumplings!
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