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Ingredients
- Glutinous rice (soaked for 2
hours, drained) - 1 kilograms
- Meat (pork or chicken) - 600
grams
- Mushrooms ( soaked and diced)
- 50 grams
- Dried chestnuts (soaked and
boiled) - 20 pieces
- Dried prawns (soaked and
fried) - 150 grams
- Peanuts (soaked over night) -
200 grams
- Salted egg yolks (halved) - 10
pieces
- Dried cuttlefish (cleaned and
diced) - 1 piece
- Bamboo leaves - 40 pieces
- Garlic (chopped) - 2 cloves
- Cooking oil - 5 tablespoons
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Seasoning
- Oyster sauce - ½ tablespoon
- Dark soy sauce - 1 tablespoon
- light soy sauce - 2
tablespoons
- Pepper - ½ tablespoon
- Five spices powder - 2
teaspoon
- Salt and sugar
Method
- Heat up 3 tbsp of oil and
stir-fry chopped garlic until fragrant. Add glutinous rice,
peanuts, 2 tsp salt, 1 tsp sugar, ½ tbsp oyster sauce, 1 tbsp
light soy sauce, ½ tbsp dark soy sauce, 1½ tsp five spices
powder, 1 tsp pepper, 3 tbsp water and stir well then set aside.
- Heat another 2 tbsp of oil,
stir-fry garlic until fragrant. Add mushrooms, pork or chicken
then mix well. Add1 tbsp salt, 1 tbsp light soy sauce, ½ tbsp
dark soy sauce, ½ tsp five spices powder, ½ tbsp pepper,
stir-fry until dish dried up and set aside.
- Fold 2 pieces of bamboo leave
into a cone shape, fill 1 tbsp of glutinous rice , and top with
meat, mushroom, dried prawns, chestnut and egg yolk each 1 piece
then close with 1 tbsp of glutinous rice.
- Press the bamboo leaves and
form into the dumpling shape as shown in the image, tie and
secure with hemp or string.
- Bring 1 big pot of water to
boil, dip all wrapped dumplings into the boil water and make
sure water is enough to cover all dumplings. Bring to boil again
and cook for 3½ hours.
- Dish out and hang all
dumplings drain and dry. Serve hot.
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