Authentic Homemade Bakchang: Traditional Chinese Rice Dumplings Recipe

Ingredients

2 cups of glutinous rice
1 cup of mung beans
1 cup of pork belly, cut into 1-inch cubes
1 tablespoon of five-spice powder
2 tablespoons of soy sauce
1 tablespoon of dark soy sauce
2 tablespoons of oyster sauce
1 tablespoon of sugar
1 teaspoon of salt
1/2 cup of dried shrimp, soaked and drained
1/2 cup of dried shiitake mushrooms, soaked, drained and sliced
100 grams of dried chestnuts, soaked, drained and chopped
50 bamboo leaves, soaked overnight and drained
50 pieces of cooking string, cut into 50cm lengths

Steps and instructions

Soak the glutinous rice and mung beans in separate bowls of water overnight.
Marinate the pork belly in a mixture of five-spice powder, soy sauce, dark soy sauce, oyster sauce, sugar and salt for at least 2 hours.
In a pan, stir-fry the dried shrimp, shiitake mushrooms, and chestnuts over medium heat for about 5 minutes. Set aside.
Drain the glutinous rice and mung beans. Mix them together in a bowl with the stir-fried ingredients.
Lay two bamboo leaves on a flat surface, one on top of the other. Fold them into a cone shape.
Spoon about 2 tablespoons of the rice mixture into the cone, followed by a piece of the marinated pork, and another tablespoon of the rice mixture.
Fold the bamboo leaves over the filled cone, tucking in the sides to encase the filling completely. Secure with a cooking string.
Repeat with the remaining bamboo leaves and filling.
Place the wrapped bakchang in a large pot. Add enough water to cover them and bring to a boil. Reduce the heat to medium and simmer for about 2 hours.
Remove the bakchang from the pot and let them cool before unwrapping and serving.

Tools for making

Large pot - for boiling the bakchang
Pan - for stir-frying the dried shrimp, shiitake mushrooms, and chestnuts
Bamboo leaves - used to wrap the bakchang
Cooking string - to secure the wrapped bakchang
Bowls - for soaking the glutinous rice and mung beans
Knife - for cutting the pork belly and slicing the dried shiitake mushrooms
Spoon - for spooning the rice mixture into the bamboo leaves
Measuring cups - to accurately measure the ingredients
Measuring spoons - for measuring the spices and sauces
Flat surface - for assembling the bakchang

Recipe variations

Vegetarian/Vegan option: Replace the pork belly with tofu or tempeh, marinated in a mixture of soy sauce, sesame oil, and spices.
Chicken Bakchang: Substitute the pork belly with chicken breast or thigh meat, marinated in a combination of soy sauce, ginger, garlic, and sesame oil.
Seafood Bakchang: Use shrimp, scallops, or a combination of seafood instead of pork. Marinate the seafood in a mixture of soy sauce, lime juice, and chili flakes.
Spicy Bakchang: Add some chopped chili peppers or chili paste to the rice mixture for a spicy twist.
Sweet Bakchang: Incorporate some sweet ingredients like red bean paste, dates, or dried fruits into the rice mixture for a touch of sweetness.
Gluten-Free Bakchang: Replace the glutinous rice with sticky rice or another gluten-free grain.
Crustless Bakchang: Skip the bamboo leaves and cook the filling mixture in a baking dish or muffin tin for a crustless version.
Different Fillings: Experiment with different fillings such as chestnuts, lotus seeds, Chinese sausage, or preserved vegetables to customize the flavors.
Herb-infused Bakchang: Add fragrant herbs like pandan leaves, bay leaves, or cilantro to the rice mixture for an aromatic variation.
Coconut Milk Bakchang: Substitute part of the water used for boiling with coconut milk to infuse a creamy coconut flavor into the rice.

Recipe overview

Bakchang is a traditional Chinese dumpling often enjoyed during the Dragon Boat Festival. This delightful treat is made from glutinous rice stuffed with a savory mixture of marinated pork, mung beans, dried shrimp, shiitake mushrooms, and chestnuts, all wrapped in bamboo leaves and then boiled until perfectly cooked. Although Bakchang might require a bit of time and effort, the rewarding taste of its unique blend of flavors and textures makes it worth the effort. Expect a deliciously satisfying bite of sticky rice filled with a burst of umami flavors from the various fillings. The bamboo leaves also impart a subtle herbal flavor to the dumpling, making it even more mouthwatering. This recipe will guide you through the process of making Bakchang from scratch, from preparing the ingredients to wrapping and cooking the dumplings. Enjoy the process and the tasty results!

Common questions

Can I use regular rice instead of glutinous rice?
While regular rice can be used as a substitute, the texture and taste of the dish may differ. Glutinous rice is preferred for its stickiness and ability to hold the filling together.
Can I use other types of meat?
Yes, you can use other types of meat like chicken or beef instead of pork belly. Adjust the cooking time accordingly to ensure the meat is fully cooked.
Can I omit the mung beans?
Yes, you can omit the mung beans if you prefer. However, they add a nice texture and flavor to the filling.
Can I freeze the bakchang?
Yes, you can freeze the bakchang for later consumption. Make sure to wrap them tightly in plastic wrap or place them in airtight containers before freezing. Thaw and reheat them by steaming or microwaving when ready to eat.
Can I reuse the bamboo leaves?
It is not recommended to reuse the bamboo leaves as they may become brittle and lose their shape after cooking. It's best to use fresh leaves for each batch of bakchang.

Serving dishes and utensils

Large pot - for boiling the bakchang
Pan - for stir-frying ingredients
Bowl - for soaking the glutinous rice and mung beans
Cooking string - for securing the wrapped bakchang
Bamboo leaves - for wrapping the bakchang
Knife - for cutting the pork belly and slicing the dried shiitake mushrooms

Origin stories

Bakchang, also known as zongzi, is a traditional dish that is deeply rooted in the folklore and history of Chinese culture. Its origin traces back to the commemoration of Qu Yuan, a revered poet and statesman of the ancient state of Chu during the Warring States period of the Zhou Dynasty. Qu Yuan was known for his patriotism and his poignant verses that often lamented the state of his beloved homeland. After being exiled and witnessing the capture of his state by a rival dynasty, Qu Yuan drowned himself in the Miluo River. Legend has it that the local people, who admired him, raced out in boats to retrieve his body. Unable to find him, they dropped parcels of rice wrapped in bamboo leaves into the river, hoping to prevent the fishes from attacking his body. This act of remembrance is said to have given birth to the Dragon Boat Festival and the tradition of making and eating Bakchang. Today, Bakchang is more than just a tasty delicacy, it is imbued with the spirit of a patriot, carrying within its sticky grains the echoes of a history rich with passion and patriotism.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.