• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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