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The normal Nyonya chang (dumpling) filling is encased in seasoned glutinous rice, wrapped in bamboo leaves and boiled. My version is to encase the filling in dough made by mixing semolina, ghee, yeast, water and plain flour, press the dough into a moon cake mould for a decorative shape and bake it in the oven.
Pre-heat oven to 180C
Melt the ghee and add seasoning.
Stir and dissolve seasoning.
Cool melted ghee to room temperature.
Sift the flour and mix it with semolina and ghee.
Add the yeast water.
Mix and make a dough by adding water - add more water if needed - texture, similar to bread dough.
Set aside to proof for 3 hours.
Nyonya Chang Filling:-
Combine aniseed and coriander powder in a bowl and add water to make into a paste.
Add cooking oil in the wok.
Stir-fry shallots & garlic until fragrant.
Add aniseed & coriander paste to the wok and saute until fragrant.
Add pork belly, winter melon and Chinese mushroom.
Stir well until cooked.
Add pepper, sugar and salt to taste.
Cool cooked filling in the fridge for ½ hour.
Assembling the Pie:-
After 3 hours of proofing, knead and divide the dough into lemon sized balls.
Flatten each ball using your hand and lift the sides up to form a hollow shape.
It is now ready for the filling.
Place 1½ tablespoon of chilled Nyonya Chang filling into the hollowed dough.
Close the dough over the filling mixture.
Press the edges to seal well.
Press it into the moon cake mould to give it a decorative appearance.
Reverse the mould; gently shake to loosen it from the mould.
Prepare each one in this way and place them neatly in rows, on a greased/parchment paper lined baking tray.
Place tray in a preheated oven at 180C and bake for about 20 minutes until golden brown.
Serve with Chinese Oolong tea.
If the dough is too dry, add a little more water - it all depends on the humidity and flour.
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