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:
The ingredients include braised pork with mung beans, salted egg yolk, chestnut and mushrooms.
The Cantonese dumpling is stuffed with fillings such as minced pork, mushrooms, chestnut, mung beans and salted egg yolk.
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.
Diced candied winter melon gives a tinge of sweetness to the Nyonya dumpling which is also filled with mushrooms and minced pork.
Chunks of chicken meat are stuffed into the dumpling which also has mushrooms, salted egg yolk, chestnut and mung beans.
Weighing about 300g, the pillow dumpling has double portions of salted egg yolk, pork, chestnut, mung beans and mushrooms.