Doggy Dinnertime Recipes: Cantonese-Style Dumplings (Zongzi) with Master Bowie

To celebrate the Dragon Boat Festival, we've teamed up with foodie Master Bowie to share Doggy Cantonese-Style Dumplings with you. These delicious and nutritious treats ensure your dog joins the festivities with love and superfood-filled parcels.

Master Bowie's Doggy Cantonese-Style Dumplings contain shiitake mushrooms, goji berries, chicken liver and egg. Shiitake mushrooms are considered one of the top five medicinal mushrooms. They help support the immune system against cancer and viral diseases, lower cholesterol, improve circulation and support heart health.

Goji berries are rich in amino acids and antioxidants, particularly carotenoids. Chicken liver is an excellent source of vitamins A and C, B vitamins, iron, copper and zinc. Eggs are a complete protein source and a great source of choline.

Note: This recipe uses chicken and egg as the single source of protein and makes 4–5 Doggy Cantonese-Style Dumplings. Feed the dumplings as a treat or supplementary meal. If you use a different protein, please follow the feeding guidelines specified on the product packaging.

What you'll need (makes 4–5 dumplings)

• 600g Prime100 SPD Fresh Roll Chicken & Brown Rice 
• 50g chicken liver (roughly chopped)
• 25g cooked shiitake mushrooms (sliced)
• 10g soaked goji berries
• 4 eggs to make cured egg yolks* (keep the whites)
• 10 dried bamboo leaves to wrap the dumplings (or baking paper and aluminium foil)
• String to tie the dumplings

* You can substitute cured egg yolks with boiled egg yolks.

How to make Master Bowie's Cantonese-Style Dumplings

Cured Egg Yolks

Curing egg yolks takes about five days in the fridge. If you'd prefer to skip this step, you can also boil the egg yolks as a substitute.

1. Spread table salt evenly in a shallow dish or container to create a base layer about 13mm thick.

2. Use a spoon to create four indents spaced evenly apart.

3. Carefully separate the egg yolks from the whites, ensuring the yolks remain intact. Save and refrigerate the whites for later use.

4. Gently place each yolk into an indent in the salt.

5. Cover the yolks with more salt, ensuring they are completely buried and covered.

6. Cover the dish or container with plastic wrap or a lid and place it in the refrigerator. Let the yolks cure for about 5 days. The curing process will draw out moisture and firm up the yolks.

7. Once the yolks are fully cured, carefully remove them from the salt. Rinse each yolk gently under cold water to remove any excess salt. Pat the yolks dry with a paper towel.

9. To dry the yolks further, place them on a wire rack and dry them in the oven or dehydrator at 70°C for 1 hour.

Watch how to make the cured egg yolks on our YouTube.

Dumplings

1. If using bamboo leaves, soak them overnight to soften. The next day, wash and rinse each leaf front and back, keeping them in a large bowl of water until wrapping time so they don't dry out. Alternatively, you can use baking paper and aluminium foil to wrap the dumplings. Please look at the video for step-by-step directions.

2. Roughly chop the Prime100 SPD Fresh Roll. In a food processor, add the chopped Prime100 SPD and the whites from the making of cured egg yolks and blend them until they resemble a coarse paste. Move the mixture to a bowl.

3. Prepare the other ingredients for assembly.

4. Take two pieces of bamboo leaves and dry both sides. Make sure they're not torn! Place the bamboo leaves with the smooth sides facing up, overlapping them slightly at the ends, ensuring that the two wider ends are on opposite sides.

5. Visually divide bamboo leaves lengthwise into three. At the one-third section, fold the leaves upward and twist to form a triangular cone.

6. Hold the cone firmly in one hand and add the SPD and egg white mixture to the bottom of the cone. Gently pack it, then add the chopped chicken liver, cooked shiitake mushrooms, soaked goji berries and cured egg yolk.

7. Cover them with more of the SPD and egg white mixture. Do not overfill! Gently pack the mixture, leaving some space at the top.

8. Fold the sides of the leaves inward, covering the filling. Fold the top of the leaves over to enclose the filling completely. You should have a triangular or pyramid-shaped dumpling.

9. Loop the string around the triangle 2–3 times and tie a quick-release knot. Repeat the process to make the other dumpling. If you're using baking paper and aluminium foil, you don't need a string to tie the dumpling. The aluminium foil will hold its triangle shape.

10. In a steamer, gently place the dumplings, close the lid and steam for 15–20 minutes. Remove the dumplings from the steamer and let them cool.

11. Unwrap the dumplings and serve them to your pup!

Watch how to make it.

Remember: Introduce new ingredients slowly and monitor your dog's reaction. If you are unsure, please consult with your veterinarian. Always have fresh water available.

About the author, Master Bowie. 

Master Bowie comprises Riesa Renata, a canine nutritionist, dog chef and author of two recipe books, and her 8-year-old Labrador connoisseur, Bowie.

Riesa creates bespoke Master Chef meals for Bowie and other dogs using species-appropriate and healthy whole food ingredients. She believes that good health starts with good food, which should taste good, look good and make both dogs and their owners feel good. Riesa and Bowie are on a mission to inspire and empower dog parents to nourish their dogs with a nutritious whole foods diet, one bowl at a time.

You can explore Master Bowie’s recipe books and packs at www.masterbowie.com and follow their food adventures on Instagram.

Hungry for more Master Bowie recipes? Check out how to make Nyonya Dumplings, a Black Forest Birthday Cake, or even a Poke Bowl!