My MIL made these zongzi or dumplings at the request of her son. She must have spent a couple of days preparing and making these. Beneath the small bundle, I can just picture the mammoth amount of time and effort put into them.
I know because I used to help my mum prepare dumplings as a kid. Special efforts to select the rice, wash and dry the leaves; then preparing and cooking the ingredients. Not forgetting the final bundling process. The work involved was really no small matter.
And as I was eating them, I realised that after my mum and my MIL’s generation, the making of such dumplings is lost on most women of today. I mean, apart from a handful, how many of us know how to make one of these or is even remotely interested to do so? In fact, the only person I know how to make this and isn’t of my mum’s generation is my brother. (And believe it or not, my dear husband just said he’s interested to learn.)
Well, I for one would just settle for those ready made ones. I probably should be ashamed of myself really. But think about it. Money in exchange for some time saving and mind boggling work. Much more convenient I say.
I love ‘ba zhang’ but hor my mummy dunno how to make so have to buy those ready made.
ashes: Really too much trouble to make them…
Comment by ashes — Thu, 14 Jun 2007 @ 9:51 pm
If i was still living in asia.. i would never wanna learn how to make it.. .hahha!! lazy ma..! but now.. that’s a different story..! now i wished i had learned it.
MB: I know what you mean. But then it’s probably also difficult to get the leaves and all the ingredients from where you are as well…
Comment by Mama Bok — Fri, 15 Jun 2007 @ 5:49 am
I for one can’t make ba zhang but I love ba zhang….when my grandma was still alive, we used to have homemade ba zhang to eat but now that she is gone, we just get by with the ready made ones too!
the home made ones should be called the dumpling of love!!! becos of all the effort out loved ones put into making it!
Jan: I suppose homemade is always best and what you said about them being called dumplings of love is so true…
Comment by Jan — Fri, 15 Jun 2007 @ 10:41 am
for the friends and i, the art of dumpling making has passed on along with our grandmothers. even our mothers are not too interested in this snack or tradition. this duan wu jie completely slipped my mind till i read your post!
imp: It’s kind of sad that some traditions get lost this way…and the fact that we can buy these stuff easily makes us take such art/skills for granted.
Comment by imp — Fri, 15 Jun 2007 @ 11:03 am
Bak chang again? Oh no! I just spoke with my Dad and he was describing the delicious bakchang my aunt made. And now, a post with pictures some more.
I’m going crazy for bak chang now! And not that it can be easily made or bought here.
I can make bak chang, including the wrap. I’m in your generation.
But I won’t even attempt it now. Maybe a few years time. The preparation alone would take days.
imp is right, even pple in my mom’s generation not interested to make.
ee: You’re lucky I never posted the pic of the actual dumpling without the wrap. I considered but then thought I must be hated for it!
Comment by earthember — Fri, 15 Jun 2007 @ 12:33 pm
I would love to eat those dumplings homemade by my granny than any of those sold outside, even if I have to resume the less than desired roles of grain separator, leaves cleaner, and a very lousy wrapper then. Hmm.. come to think of it, I sort of vaguely remember how it’s prepared. Maybe one day must try it out.
DR: I used to help my mum but I never have an interest. My brother on the other hand took her recipe and kind of mastered the makings now. So now, apart from my MIL, I still have my bro’s dumplings for homemade goodness…
Comment by domestic rat — Fri, 15 Jun 2007 @ 3:17 pm
I’m another one who’s interested to make.. but I wonder when I’ll do that.. I just learnt how to make them from a neighbour..
Yeah.. I totally agree with, our generation.. the skill would be almost gone.. what more with our kids’ generation.
ZM: I wouldn’t even think that far…
Comment by zara's mama — Sat, 16 Jun 2007 @ 5:10 pm
it reminds me of our native delicacy wrapped in similar way, which i totally forgotten how to make but wouldn’t mind re-learning it.
what’s inside the ba shang? rice, meat, shrimp, chicken, or sausage?
Belle: It’s got meat, mushroom, dried chestnut, dry shrimp and some people even add salted egg. The rice is glutinous…
Comment by Belle — Mon, 18 Jun 2007 @ 3:14 am
I swear my grandma made the best dumplings with lots of generous fillings and extremely tasty! Unfortunately I never knew how to make one, and I hope I do not offend but my aunties and mom could make really good ones though nothing compared to my grandma’s. sigh I guess you are right to say it is a lost art.
msff: How come everyone is reminicising about their granny’s bak chang?
Comment by msfairface — Tue, 19 Jun 2007 @ 10:05 am