Filling:
1 lb belly pork, cut into 1-inch pieces
1 piece canned abalone, cut into thin slices
12 dried oyster, soaked overnight
12 dried scallop, soaked overnight
2 Chinese sausages, sliced
12 shiitake mushrooms, soaked to soften, squeezed dry
5 oz vacuum packed lotus seeds, boiled in salted water for 20 minutes
12 salted egg yolk Seasoning for belly pork:
1 tbsp chopped garlic
2 tbsp chopped shallots
1 tbsp dark soy sauce
1/4 tsp five-spice powder
1 tbsp oyster sauce
1/4 tbsp sesame oil Seasoning for mushrooms:
1 1/4 tbsp oyster sauce
4 tbsp abalone stock (from can)
Wrapper:
Boil to soften then clean following items~
12-15 dried bamboo leaves
3-5 lotus leaves
Strings
Method of preparation Rice: Fry glutinous rice in hot oil, add seasoning for rice
then stir fry for 5 minutes until fragrant.
Filling: Add seasoning to belly pork, set aside for 30 minutes.
Mix mushrooms with ouster sauce and abalone stock, set aside for 30
minutes.
Place a lotus leaf on a big bowl, line 4 bamboo leaves on top (to
cover any torn area of lotus leaf).
Spread a layer of glutinous rice, arrange seasoned pork, 4 each of
mushroom, scallops, abalone, dried oyster, sausage, salted egg yolk and
rest of ingredients.
Cover with glutinous rice, fold bamboo leaves and lotus leaf together to
form a big round dumpling.
Remove dumpling from bowl then turn over, bind with string from top to
bottom, tie to secure well.
Repeat process to make total of 3 dumplings.
Put dumplings into boiling water, boil for 3 hours over medium heat.