My neighbor, and then my aunt, came over yesterday with some bachang for me. Yippee!! What can I say, I have two wonderful women who spoil me to the max with their yummy food ?

Bachang or joong in Cantonese is made of glutinous rice and wrapped in dried leaves. I get my free supply of rice dumplings, courtesy of my neighbor and my aunt, every year for the Dumpling Festival (which is today).

I wish I could teach you how to make them but I’m pretty clueless myself. Sadly, wrapping the dumpling is an art I’ve never mastered. It looks easy but it takes a lot of patience and skill to get it right!

I’ve helped my aunt wrap the dumplings many times. Try getting the rice and fillings packed (yes, without spilling a drop) and folded into dried leaves shaped into triangles!

Yes, they must be wrapped just tight enough so they won’t break apart when you boil them but not so tight that they lose their triangular shape. I’m definitely dumpling-challenged !

So I have to rely on these nice women to spoil me with their delicious homemade bachang. Er, I’ve almost never bought the commercial ones. Too much scary news about some being tested and found to contain excessive amounts of boric acid and who knows what else!

Fresh, homemade ones always taste better and are generously packed with filling. Like these ones here are filled with small pieces of pork, Chinese mushrooms, chestnuts and salted egg yolk.

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