150g dried Chinese mushrooms, soaked to soften and diced
100g salted mui choy, soaked and chopped
100g sweet mui choy, soaked and chopped
1½ tbsp vegetarian oyster sauce
1 tbsp dark soy sauce
3 tbsp sugar
1/2 tsp pepper
Dried bamboo leaves, boiled, washed and soaked
To prepare rice, soak overnight with 1 tsp salt. Drain well and mix with red beans and (A).
To prepare filling, heat oil in a wok and stir-fry chopped garlic and shallots till light brown and fragrant. Add choy poh, mushrooms, mui choy and stir-fry 5-10 minutes over medium-low heat. Add (B), mix, and fry until gravy dries. Dish out and set aside.
To wrap chung, take two cleaned bamboo leaves and fold at the centre to form a cone. Line cone with 2 tbsp glutinous rice and red beans mixture. Next, put in one heaped tablespoon of filling and another 2 tbsp rice mixture.
Fold bamboo leaf over to form a pyramid shape. Tie tightly with a length of hemp string. These chung or dumplings are usually tied in bunches of 8-10.
Immerse chung in rapidly boiling water for 22½ hours or pressure cook for 40-45 minutes. Add 2 tbsp salt and 2 tbsp sugar to the boiling water. After they´re cooked, hang dumplings for 1/2-1 hour for them to dry.