Introduction
This is among the most popular all-time rice dumpling; its ingredients
and savory taste are sure to leave diners swoon in delight. Mung bean
and salted egg yolk are often added to perk the indulgence even more.
Filling:
1 lb belly pork, cut into 3/4-inch pieces
5 oz shiitake mushrooms, soaked to soften, squeezed dry
7 oz dried chestnuts, soaked overnight, cleaned
3 1/2 oz dried shrimps, soaked to soften
5 shallots, chopped
4 cloves garlic, chopped
4 tbsp cooking oil
2 tbsp oyster sauce (to marinate mushrooms) Seasoning for filling:
1 1/2 tsp five-spice powder
1/4 tsp pepper powder
1 tsp salt
2 tbsp dark soy sauce
MSG to taste
Wrapper:
Boil to soften then clean following items~
6 oz dried bamboo leaves
Hemp strings
Method of preparation Rice: Fry glutinous rice in hot oil, add seasoning for rice
then stir fry for 5 minutes till fragrant.
Filling: Marinate mushrooms with oyster sauce, set aside.
Heat oil in a wok, fry garlic and shallots till fragrant.
Add dried shrimps, belly pork and seasoning for filling, fry over high
heat for 10 minutes.
Transfer to a plate.
Overlap 2 pieces of bamboo leaves, fold into cone shape.
Spoon 1 1/2 tbsp rice into cone, top with 1 1/2 tbsp filling, 1 each of
chestnut and mushroom.
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 to low heat, continue boiling for 1 1/2 hours.