How To Make Taiwanese Bah-Tzang Dumplings
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Serves:
Ingredients
- 4 cups sticky rice
- 8 bamboo leaves
- 1 pound pork belly, diced
- 1 cup dried shiitake mushrooms, soaked and diced
- 1/2 cup dried shrimp, soaked and diced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon five-spice powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
Instructions
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Rinse the sticky rice and soak in water for 4 hours or overnight. Drain well.
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In a large bowl, combine the diced pork belly, shiitake mushrooms, dried shrimp, soy sauce, oyster sauce, dark soy sauce, five-spice powder, sugar, salt, white pepper, and minced garlic. Mix well and marinate for 30 minutes.
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Heat oil in a wok or skillet over medium heat. Add the marinated pork belly mixture and stir-fry until cooked through. Set aside.
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Take two bamboo leaves and overlap them. Fold them into a cone shape, creating a pocket for the filling.
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Fill the cone with a layer of sticky rice, followed by a layer of the cooked pork belly mixture. Repeat the layers until the cone is full.
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Fold the top of the cone over to seal the dumpling. Secure with kitchen twine.
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Repeat steps 4-6 with the remaining bamboo leaves and filling.
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Place the dumplings in a large pot and fill with enough water to cover them. Bring to a boil, then reduce heat to low and simmer for 3 hours.
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Remove the dumplings from the pot and let them cool slightly before unwrapping.
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Serve the Taiwanese Bah-Tzang dumplings hot with soy sauce on the side.
Nutrition
- Calories : 480kcal
- Total Fat : 23g
- Saturated Fat : 8g
- Cholesterol : 62mg
- Sodium : 1275mg
- Total Carbohydrates : 50g
- Dietary Fiber : 3g
- Sugar : 1g
- Protein : 15g
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