Hong Kong-style Dumpling with Dried Scallops
800g glutinous rice
1/2 teaspoon salt
1/2 teaspoon pepper
300g chicken leg meat, sliced
1/2 teaspoon soy sauce
300g roasted duck meat, deboned and sliced
4 salted egg yolks
60g dried shrimps, soaked
40g dried scallops
300g mung beans, soaked for 3 hours
10 chestnuts, soaked
20 lotus seeds
2 dried lotus leaves, soaked for 3 hours
4 bamboo leaves, trim the ends and soak for 3 hours
1 tablespoon oil, to grease the leaves
Soak glutinous rice in water for 10 hours or overnight and drain.
In a wok, heat the oil and stir-fry the rice with salt and pepper for 2 minutes. Dish out and set aside.
Marinate the chicken with soy sauce for 10 minutes.
Fill 1/3 of a 12cm bowl with the lightly-fried rice. Top with half portion each of the marinated chicken, roasted duck, salted egg yolks, dried shrimps, scallops, mung beans, chestnuts and lotus seeds. Cover with more glutinous rice.
Unmould the glutinous rice and ingredients onto the leaves and wrap into parcel shape. Boil the dumplings for 5 hours over slow fire.
Note : Makes 2 extra-large dumplings.
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