Chinese Rice Dumplings
Instructions
Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with damp cloth.
Marinate pork with dark soy sauce, five spice powder, sugar, salt & pepper for 2-3 hours.
Heat oil in a wok, fry shallots and garlic till fragrant. Add marinated pork, dried shrimps, chestnuts, mushrooms. Add cup water and 2 tsp chicken stock granules. Stir-fry till pork is cooked. Pour into a bowl & leave it cool.
Mix glutinous rice with 2 tbsp oil, 1 tbsp five spice powder, 1 tbsp dark soy sauce and 1 tsp salt. Stir thoroughly. Heat the wok and stir fry well seasoned glutinous rice and mung beans till heated through. Pour into a big bowl. Leave it cool.
Take 2 bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp filling and a piece of salted egg yolk. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string.
Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumpling in and boil for 1 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times. When cooked, remove the dumplings and hang to dry.
