Ingredients
Rice:
2 lb glutinous rice, soaked overnight, drained
4 tsp green tea powder dissolved in 3 tbsp hot water
2 tsp chicken granules
1/4 tsp pepper powder
1 tsp salt
5 tbsp cooking oil
Filling:
1 lb belly or lean pork, cut into 1/2-inch pieces
4 tea eggs, quartered
7 oz chestnut, soaked overnight
10 shiitake mushrooms, soaked to soften, drained then sliced
8 shallots, chopped
5 cloves garlic, chopped
2 tbsp oyster sauce
Dash of pepper powder
1/2 tsp salt
4 tbsp cooking oil
Wrapper:
Boil to soften then clean following items~
6 oz dried bamboo leaves
Hemp strings
Method of preparation Rice: Combine all rice ingredients together.
Filling: Heat oil in a wok, add shallots, garlic and mushroom, fry
until fragrant.
Add in pork and seasoning, fry for 10 minutes until mixture is dry.
Overlap 2 pieces of bamboo leaves, fold into cone shape.
Fill cone with 2 tbsp rice, 2 tbsp filling, 1/4 tea egg and 1 chestnut.
Cover with 1 1/2 tbsp rice, wrap dumpling and secure with hemp string.
Repeat process until all ingredients are used up.
Put dumplings into boiling water, boil for 1 hour over high heat.
Reduce heat to low, boil for another 1 1/2 hours.