Canned red kidney beans, canned Garbanzo beans, canned whole kernel corn, canned button mushrooms and canned oyster mushrooms 400 g [14 oz] [drained and
cut mushrooms into small dices]
Glutinous rice 500 g [1.25 lb], Red rice 120 g [4 oz], Dumpling leaves 30, Wrapping straws 15
Marinade
Vegetarian Oyster Flavored Sauce 3 tbsp
Seasoning Mix
Sesame Oil 1 tbsp, Salt 1 1/2 tsp
For Serving
Sweet Soy Sauce or sugar
Method
1. Wash and soak red rice overnight. Drain. Wash and soak glutinous rice in water for about 2 hours. Drain. Mix red rice and glutinous rice with seasoning mix.
2. Mix all beans and mushrooms with marinade as filling.
3. Soak dumpling leaves and wrapping straws in water for 2 hours. Boil for 10 minutes before use. Drain.
4. Use 2 dumpling leaves to form a hollow. Spread 1 tbsp of mixed rice over dumpling leaves. Put 1 heaped tbsp filling as filling. Spread another layer of mixed rice to cover the filling. Fold the leaves to form dumpling shape. Wrap the two ends with straw to secure. Repeat the step to form 15 mini dumplings altogether. If the dumpling leaves are too small, 3 leaves can be used for one dumpling.
5. Put all dumplings in a big pot of boiling water. [Need to keep all 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.
