客家人制作的粄远近驰名，他们还会按不同季节盛产的食材制作不同的粄。譬如清明节时盛产艾草，就会制作好吃的‘艾粄.’ 春天竹林里收集的竹笋制作成笋干，秋冬季节可以做成‘笋粄’等等。

至于端午节，当然就要制作一个富有意义的粄粽（也叫粿粽）啦！粿粽是粽子和客家粄的完美结合，既享用了好吃的菜粄，又庆祝了端午，真是一举两得！

The Hakka Clan is known for their kueh made of glutinous rice/flour and several types of fillings called "Ban". The one stuffed with vegetable is called 'Choi Ban', Choi means vegetable and Ban means cake or kueh in Hakka language. 

As the Hakka is known to make Ban in almost all their celebrations and festivals, it is not surprising that they also celebrate Duan Wu/ Dragon Boat festival with a dumpling version of Ban, called "Ban Zong" or "Kueh Zhang" in Hakka language. It is basically 'Choi Ban' wrapped in dumpling leaves and shaped like a dumpling. A very unique way to enjoy Ban, and dumplings at the same time! 

Note: I have earlier made one of the type of Hakka Kueh called "Ai Ban", a common dish eaten somewhere around Ching Ming Festival/Tomb Sweeping Day. Ai Ban's skin/wrapper is made with glutinous rice flour, adding some mugwort leaves (艾草）and the filling is normally dried radish.

材料：(可做20-25个粄粽）

40-50片 洗净泡好的 粽叶

足够的棉绳

粄皮材料:

400 克 糯米粉

100 克 粘米粉

300 -320 克/毫升 水

2 大勺/25 克 糖

馅料:

100 克 萝卜签/萝卜丝干

100 克 绞肉

50 克 香菇 (泡开切丁)

15 克 虾米 (泡开切碎)

2 大勺的 红葱酥 或 1/3 杯 红葱头片

1.5-2 小勺 白胡椒粉

1.5-2 小勺 或适量 白糖

2-3 大勺  或适量 酱油

2 小勺 蚝油

Ingredients：（Makes around 20-25 dumplings)

40-50 pieces of dumpling/bamboo leaves, clean and soaked overnight

Some Cooking Twine

For the skin:

400 g glutinous rice flour

100 g rice flour

300 -320 ml water

2 tbsp/25 g Sugar

For filling:

100 g Dried Shredded Radish

100 g Minced meat (Pork or Chicken)

50 g Dried Mushrooms (Soaked and chopped)

15 g Dried Shrimps (Soaked and chopped)

2 tbsp of Fried Shallots or 1/3 cup of sliced raw shallots

1.5-2 tsp of White pepper powder

1.5-2 tsp of Sugar ( or to taste)

2-3 tbsp of Soy sauce (or to taste)

2 tsp of Oyster sauce

1. 把萝卜签/萝卜丝干泡水后滴干水份备用。

2.  锅里热上2-3大勺的油，把红葱片爆香，或加入葱酥。

3. 加入绞肉炒散，加入切碎的虾米，炒香。

4. 加入切丁的香菇，煸炒2-3分钟后加入萝卜签煸炒5-6分钟. 加入所有调味料拌匀继续炒香，盛起冷却备用。

1.  Soaked dried, shredded radishes in water for 10 minutes, wash and drained.

2. Heat a cooking pan and fry sliced shallot until fragrant or add fried shallots into pan.

3. Add minced meat and stir fry until the meat changes color, add chopped shrimp and continue cooking until fragrant.

4. Add chopped mushrooms and cook for 2-3 minutes, add shredded radishes and fry for 5-6 minutes, season with sugar, soy sauce, oyster sauce and white pepper powder. Dish up and let cool.

5. 把糯米粉和粘米粉混匀加水和糖稍微和一下。取两小团粉团压扁，煮滚一锅水，把这两团粉团入锅煮，客家话里这叫“粿婆”或“粿粹”， 当面团漂起来时，就是熟了。

6. 把煮好的粿婆加到刚刚剩下的粉团里揉匀，粉团应该是软硬适中的。加了粿婆做出来的粄皮会很Q很好吃哦！

5. Measure the glutinous rice flour and rice flour, mix the two in a mixing bowl. 

6. Add water and sugar to the rice flour and roughly bring the flour and water together, take a handful of the dough and flattened it, make two pieces.

7. Bring a pot of water to boil and cook the pieces of dough in water, the dough is cooked when it is floating over boiling water, dish out and drained.

8. Add the two cooked dough back to the mixing bowl and knead the cooked dough with the remaining dough to form a smooth dough.