Last year, I blogged about the type ‘dumpling’ my house had, and you can read the difference of both the Cantonese and Hokkien dumplings HERE.
This year, my aunt was here a week before the Duan Wu Festival, and she beat us to a surprise which she alone ‘cooked’ up another 4 types of dumplings this year. We had the alkaline ones with red bean, the same old Cantonese and Hokkien ones and she made us the ‘Nyonya’ dumplings too!
The Nyonya dumplings were wrapped with peanuts, sesame seed, and some sweet melons (which I only ate 1, and the rest was given away). This year, this is the hit among all the others..
Like last year, I am overly busy savouring my dumplings, and I keep forgetting to take some photos of the ‘finished’ products except the alkaline ones.
Let me share with you, what are the ingredients you can find in my homemade ‘bak chang’ be it the Cantonese or Hokkien ones..
And here the way we ‘boiled’ our dumplings.. presenting you..
And last but not the least, the alkaline dumpling with red bean filing..
The Final ones…