Tumeric sambal dumplings

Recipe for tumeric sambal dumplings

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Turmeric sambal dumplings are a flavorful and aromatic dish that combines the earthy notes of turmeric with the fiery kick of sambal. These dumplings are a delightful fusion of textures, with a soft and chewy exterior giving way to a savory and spicy filling. Perfect as an appetizer or a main course, these dumplings are sure to tantalize your taste buds. The recipe is simple and easy to follow, making it a great choice for both novice and experienced cooks.

Keywords: turmeric, sambal, dumplings, flavorful, spicy.

Tumeric sambal dumplings details

Tumeric sambal dumplings, recipe Rating: 4.5
Number of votes:103 INGREDIENTS:

Makes 15

(A) For preparing glutinous rice:

500g glutinous rice

1 tsp salt

2-3 pieces assam kering (tamarind peel)

1½ tbsp tumeric powder

1 extra tsp of salt

(B) For preparing sambal:

150g dried shrimps, soaked till soft and chopped

240ml oil

2 tbsp chili paste

2 tsp jintan manis

2 tbsp sugar

1 tsp salt

To grind:

2 onions

5 shallots

4 garlic cloves

3 stalks serai, root part sliced

Water for boiling dumplings + 1 tsp salt

30 pieces bamboo leaves

Hemp strings

Method:

1. A night before making dumplings, soak glutinous rice with tumeric powder, assam kering and salt.

2. To prepare sambal, heat 4 tbsp of the 240ml oil in a wok. Stir fry ground ingredients until fragrant. Add dried shrimps, chili paste and jintan manis and continue to fry. Add oil in intervals till it finishes. Fry sambal until it is dry enough for wrapping. Season with sugar and salt.

3. Discard assam kering in glutinous rice and drain. Stir in 1 tsp of salt.

4. Follow steps as shown in pictures below for dumpling wrapping. (Step-by-step photographs are based on wrapping savoury dumplings). Place wrapped dumplings in a large pot of boiling water and cook for 1-1/2 to 2 hours.

5. Dumplings can be stored in freezer for at least 1 month. Steam or microwave dumplings before serving.

(1) Take 2 bamboo leaves. Waxy side of one leave should face in (to prevent filling from sticking) while the other one face out (for shiny appearance). Fold leaves to form a cone shape.

(2) Add a tbsp of tumeric glutinous rice. Press lightly.

(3) Place 2 tbsp of sambal.

(4) Cover with a tbsp of fried glutinous rice. Press lightly.

(5) Pinch two corners of dumplings a little as shown.

(6) Press with thumb and pointer (as shown) to form a pyramid shape. Fold up the bamboo leaves

(7) Bend remaining length of leaves to the left, following shape of dumpling.

(8) Tidy up all the folding points of dumpling. Make sure there is no hole for filling to escape. Tie dumpling tightly with hemp string. Cut excess length of leaves if necessary.