Recipe Ingredient
- 1 kg glutinous rice, washed and soaked overnight
- 46 dried bamboo leaves
- 23 hemp string, soaked for 5-10 minutes
- 500g belly pork, sliced into 2cm cubes
- 6 dried Chinese mushrooms, soaked to soften, drained and quartered
- 50g dried prawns, soaked and chopped coarsely
- 100g dried chestnuts
- 1 tsp alkaline water (kan sui)
- 12 salted egg yolks, stir-fried for 1 minute and halved
- 50g shallots, sliced
- 1 tsp chopped garlic
- 100ml oil
- Marinade (A):
- 2 tbsp Chinese five-spice powder
- 1½ tsp salt
- 2 tbsp sugar
- 2 tbsp oyster sauce
- 1 tsp pepper
- 2 tbsp dark soy sauce
- 2 tsp sesame oil
- Seasoning (B) - For the rice:
- 2 tbsp oil
- 1 tsp chopped garlic
- 1 tbsp Chinese five spice powder
- 1 tbsp salt
- 1 tbsp dark soy sauce
- 2 tsp light soy sauce
- 1/2 tsp pepper
Instructions
- Soak chestnuts in 1 teaspoon of alkaline water for 10-15 minutes. Blanch in boiling water for 15 minutes then boil for 15 minutes over medium-low heat. Drain and set aside.
- Marinate pork with (A) for an hour. Heat 100ml oil in a wok and fry dried prawns for 30 seconds. Drain and set aside. Add shallots and garlic and fry until golden brown and fragrant. Put in marinated pork and stir-fry until just heated through. Add in chestnuts and stir-fry well. Remove and leave aside.
- Heat 2 tablespoons of oil and fry garlic until lightly golden and fragrant. Add in glutinous rice and (B). Stir-fry for 3-4 minutes then dish out and set aside.
- To make the dumplings, take two bamboo leaves and sit one on top of the other. Fold into a cone shape and bring the two ends together. Put one tablespoon of rice into the cone. Add a piece of mushroom, a piece of chestnut, a half-piece of salted egg yolk, a few pieces of dried prawns and 1 tablespoon of cooked belly pork mixture. Cover the filling with another heaped tablespoon of rice. Wrap into a tight cone and bind securely with hemp string.
- When you´ve finished wrapping up all the dumplings, bring a large pot of water to a boil, put in the dumplings and cook for 2-2 ½ hours. Top up the pot constantly with more boiling water to maintain the level of water at all times. To save time, use a pressure cooker. When cooked, remove dumplings and hang them to dry.
