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Ingredients
Belly pork 250 g [8 oz] [cut into 10 pieces], Peanuts 50 g [2 oz] [soaked and drained], Dried chestnuts 50 g [2 oz] [soaked and drained], Chinese mushrooms 20
[soaked and drained], Chopped ginger 1 tbsp, Chopped shallot 2 tbsp
Glutinous rice 1000 g [2.25 lb], Chopped shallot 2 tbsp, Dried
shrimps 2 tbsp [soaked, drained and chopped], Dumpling leaves 40, Wrapping
straws 10, Salted egg yolks 10
Seasoning Mix
Chicken Bouillon Powder 1 1/2 tsp [7.5 g], Hot water 375 ml [1 1/2 cup]
Premium Soy Sauce 1 tbsp, Sugar 1 tbsp, Five-spice powder and pepper to taste
Sauce Mix
Chicken Bouillon Powder 2 1/2 tsp [12.5 g], Hot water 625 ml [about 2 1/2 cup]
Premium Dark Soy Sauce 1/2 tbsp
Premium Soy Sauce 1 tbsp, Sugar 2 tbsp
For Serving
Sweet Soy Sauce or sugar
Method
1. Saute ginger and shallot in 1 tbsp oil. Add belly pork and stir-fry until golden yellow.
Add peanuts, chestnuts, Chinese mushrooms and sauce mix. Cook on low heat
for about 1 hour until sauce thickens.
2. Wash and soak glutinous rice in water for about 2 hours. Drain. Saute shallot and
dried shrimps in 2 tbsp oil. Add glutinous rice and seasoning mix. Stir well until
rice absorbs all chicken stock.
3. Soak dumpling leaves and wrapping straws in water for 2 hours. Boil for 10 minutes
before use. Drain.
4. Use dumpling leaves to form a hollow. Spread a layer of glutinous rice over
dumpling leaves. Put in belly pork, peanuts, chestnuts, Chinese mushrooms and
salted egg yolks as filling. Spread another layer of glutinous rice to cover the
filling. Cover the dumpling with one dumpling leave. Fold the leaves to form
dumpling shape. Wrap the two ends with straw to secure. Repeat the step to form
10 dumplings altogether.
5. Put all dumplings in a big pot of boiling water. [Need to keep all the dumplings
soaking in boiling water all the time.] Cook for about 1 hour until dumplings are
cooked. Drain.
6. Remove dumpling leaves. Serve hot with either Lee Kum Kee Sweet Soy Sauce or
sugar.
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