Filling:
1 lb boneless chicken meat, cut into 3/4-inch pieces
1 oz dang gui, soaked to soften, chopped
2 oz ji zi, washed
3 oz white fungus, soaked to soften, cleaned
1 tsp salt
2 tsp chicken granules
1 tbsp light soy sauce
1 1/2 tbsp cornstarch
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: Combine all filling ingredients in a large bowl, mix
thoroughly.
Set aside to marinate for 30 minutes.
Overlap 2 pieces of bamboo leaves, fold into cone shape.
Fill cone with 2 tbsp rice then add 2 tbsp filling.
Cover with rice, wrap dumpling and secure with hemp string.
Repeat process until all ingredients are used up.
Put dumplings into boiling water, boil for 2 1/2 hours over medium heat.