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I was never a fan of rice dumplings because I had always thought that rice dumplings were too greasy, the smell of spices too overwhelming and I never liked glutinuous rice stuff. It could have been related to when I was young and ate rice dumplings that contained half-cooked rice grains, thus tainting my experience for a long time.It became a different story when a branch of Eastern Dumpling opened up at Balestier some years back. As it was near my place, my mom could not help but buy some for us to eat. Among them all, I fell in love with the black pepper chicken rice dumpling.The glutinous rice is soft, as is the lean, tender chicken meat within. Having eaten their black pepper chicken dumpling for years - so far I have never came across a single piece of fats or skin amongst them - and this is something that I really appreciate.On top of that, the spiciness of the black pepper makes the rice dumpling a very palatable item, and amongst them lingers a faint hint of other spices too, like cinnamon. Also, the mushroom adds another overture of aroma to the flavorful dumpling. Hence, even when prices kept going up - from $2.50 to $2.70 to $3.30 now, I am still a staunch supporter!For more detailed information and photos, do visit:http://thearcticstar.blogspot.sg/2014/05/dumpling-festival-dragon-boat-festival.html
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Although the dumpling’s festival was already over, I still buy it not for the sake of celebrate but for eat. Eastern Rice Dumpling was a famous traditional dumpling maker who had over thirty years of experience in this business. Their signature was the Nyonya Dumplings and the Hokkien Dumplings. I prefer traditional-flavoured dumpling, $2.80 each. Wrapped with bamboo leaves, it was typical Chinese-style rice dumpling made from fried glutinous rice and a filling of chestnut, mushroom and pork cubes marinated with five spices. The staff told me that if the dumplings were placed in the refrigerator within 24 hours of purchase, they can be kept for up to five days.
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