Glutinous Rice Dumpling

Recipefor 12

Glutinous rice 500 g

Pork tenderloin 24 small cubes

12 Duck egg yolks

12 chestnuts

200 g peeled mung beans

6 shiitake mushrooms ( halved)

2 shallots

2 garlics

salt

soy sauce

Dark soy sauce

oyster sauce

5 spice powder

rice wine

3 tb cooking oil

30 Bamboo leaves

long strings

1) soak bamboo leaves in cold water overnight

2) marinate the pork with 2 tb rice wine , 2 tb soy sauce , 1 tb oyster sauce , 1 ts of five spice powder overnight

3) soak glutinous rice overnight with cold water, then drain

4) chop shallots, garlics, and fry in cooking oil until fragrant then removed from heat

5) Boil bamboo leaves for 10 minutes
6) Use 1/2 of the shallots /garlic oil to fry the rice , add oyster sauce, dark soy sauce, soy sauce, salt and five spice powder until slightly saltier than preferred ( the reason is when you cook the glutinous rice, it will balance it up). Fry for 3-4 minutes . Dish out and set aside
7) Fry 1/ of the shallot/garlic oil with mushroom until fragrant . Dish out and set aside

8) Fry 1/4 of shallot/garlic oil with pork until brown ( you just want to brown the the pork , not cook) . Dish out and set aside

9) fry the chestnut until brown , add 1 tsp 0yster sauce + soy sauce . Dish out and set aside

10) soak the mung beans for 1/2 hour

11) Dry the Bamboo leaves and make a cone with 2 bamboo leaves.Fill with 2 tb rice + Duck egg + chest nut + 1 tb mung beans + mushroom+ meat . Wrapped the filling , and tie with strings

12) repeat until you have 12 nice dumplings

13) boil in water for 2 hours

What I learned

- not to tie it too tight , because the dumpling will burst open

- practice makes perfect

- need to put more filling in my dumpling

- and practice makes perfect !

Enjoy !