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22 June 2012| last updated at 01:57AM

Delicious dumplings



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THE traditional glutinous rice dumpling or chang is believed to originate from China during the Zhou Dynasty.

A renowned poet Qu Yuan jumped into the Miluo river in protest of  corruption during that era.

Locals who admired him, made and threw the sticky rice dumplings  into the river so that the fish would not eat  Qu Yuan's  body.

The practice of making dumplings continues till today. There are many types of dumplings. Among them are:

Pork dumpling
The ingredients include braised pork with  mung beans, salted egg yolk, chestnut and mushrooms.

Cantonese dumpling
The Cantonese dumpling is stuffed with fillings such as minced pork, mushrooms, chestnut, mung beans and salted egg yolk.

Hokkien dumpling
The Hokkien dumpling has the same ingredients as the Cantonese dumpling. The only difference is that the glutinous rice is seasoned with dark soy sauce.

Nyonya dumpling
Diced candied winter melon gives a tinge of sweetness to the Nyonya dumpling which is also filled with mushrooms and minced pork.

Chicken dumpling
Chunks of chicken meat are stuffed into the dumpling which also has mushrooms, salted egg yolk, chestnut and mung beans.

Pillow dumpling
Weighing about 300g, the pillow dumpling has double portions of salted egg yolk, pork, chestnut, mung beans and mushrooms.

A Nyonya dumpling.

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