Taiwanese Meat Dumpling Recipe
 

Introduction
Taiwanese style of ground pork dumpling with mushrooms and peanuts, doused with flavorful seasoning, a must try for all dumpling lovers.

Serving size: 15-18 pcs
Preparation time: 3 hours + overnight soaking

Ingredients
Rice:
2 lb glutinous rice, soaked overnight, drained
9 oz raw peanuts, soaked overnight, drained
5 tbsp cooking oil
Seasoning for rice:
1 1/2 tbsp dark soy sauce
1 tsp salt
1/4 tsp pepper
1/2 tsp five-spice powder
Dash of MSG

Filling:
1 lb ground pork
5 oz shiitake mushrooms, soaked to soften, diced finely
5 dried scallop, soaked overnight
6 shallots, chopped
4 cloves garlic, chopped
4 tbsp cooking oil
Seasoning for filling:
3 tbsp oyster sauce
1/2 tsp five-spice powder
1 tbsp dark soy sauce

Wrapper:
Boil to soften then clean following items~
6 oz dried bamboo leaves
Hemp strings

Method of preparation
Rice: Fry glutinous rice and peanuts in hot oil.
Add seasoning for rice then stir fry for 5 minutes.
Dish out and set aside.

Filling: Heat oil in a wok, fry garlic and shallots until fragrant.
Add pork and scallop then seasoning for filling, fry until mixture is dry.
Transfer to a plate.

Overlap 2 pieces of bamboo leaves, fold into cone shape.
Fill with 1 1/2 tbsp rice then 1 1/2 tbsp filling, top with more 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 1/4 hours.

Method of serving
Served warm.

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