Recipe Ingredient
- 550g glutinous rice, soaked for 2 to 3 hours and drained
- Seasoning (A):
- 2 tbsp salt
- 1 tbsp sugar
- 2 tbsp oil
- 30 dried bamboo leaves, soaked till soft
- Hemp strings, soaked
- Filling:
- 200g yam, diced
- 50g dried shrimps, coarsely chopped
- 100g Chinese sausages (optional), cut at a slant
- 5 dried mushrooms, soaked and quartered
- 2 tbsp oil
- Seasoning (B):
- 1 tbsp {Lee Kum Kee} Premium oyster sauce with dried scallops
- 1/2 tbsp {ng heong fun} (Chinese five spice powder)
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 tbsp light soy sauce
- 1 1/2 tbsp sugar
- 1 tbsp sesame oil
- 1/2 tsp chicken stock granules
Instructions
- Marinate glutinous rice with seasoning (A) for two hours. Set aside.
- Heat oil in a wok, fry dried shrimps till fragrant. Add yam and mushrooms. Fry well. Add seasoning (B) to mix.
- Dish out and add Chinese sausages to mix.
- Fold bamboo leaves into a cone, add one tablespoon of seasoned rice then one tablespoon of filling. Top up with another tablespoon of glutinous rice. Tie with hemp string in bundles of 10 dumplings.
- Put into a pressure cooker containing enough boiling water. Cook for 45 to 50 minutes or boil the traditional way as you would for the Vegetarian-Style Nyonya Dumplings.
