although this chinese festival isn't as widely celebrated here as places like hong kong or taiwan. you know it's round the corner when hotels and restaurants bandy new and sometimes bizarre flavours of dumpling. or when you hear news reports that the dumpling chains have increased prices or have long queues at their shops.it only hits home when my mum makes her own today assisted by my sis. i contribute to the process by eating the dumplings. :) hehe...
i don't know if her version is cantonese or teochew because some of them have a dollop of red bean paste in addition to the usual ingredients of pork, chestnuts, dried shrimps and mushrooms since i'm not a dumpling connoisseur. this year, she didn't make the cantonese version that comes with steamed green mung beans.
my mum's version isn't too salty and she trims off most of the fatty bits from the pork belly meat that she uses, so it's less of a cardiologist's nightmare. i relish the annual indulgence for a few days while she gives some away while saving some for prayers on the festival which falls on this coming saturday [5th day of the 5th lunar month].
how did a festival originally meant to commemorate 屈原's patriotism and his love for his state become another gourmet experience? guess that's uniquely singaporean, isn't it? :P
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