Ingredients Jump to Instructions ↓

  1. 600 g Green Beans

  2. 300 g 250 g 10 pieces 120 g Dried shrimps

  3. 25 g 10 pcs Chinese mushroom(s)

  4. 10 pcs

  5. 40 pcs Wrapping Straws

  6. 10 pcs Pure Sesame Oil

  7. 2 tsp Marinade

  8. 2 tsp Salt

  9. 1 tsp Five-spice Powder

  10. 1/2 tsp Sugar

  11. 1/2 tsp Seasoning Mix

  12. XO Sauce

  13. 10 heaped tbsp Salt

  14. 2 tsp For Serving

  15. Sweet Soy Sauce

Instructions Jump to Ingredients ↑

  1. Mix pork belly with marinade and leave overnight in fridge.

  2. Wash and soak glutinous rice and green beans separately in water for about 2 hours. Drain. Mix glutinous rice with seasoning mix. Mix green beans with Lee Kum Kee Sesame Oil.

  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. Spread a layer of green beans on rice. Put pork belly, peanuts, dried shrimps, salted egg yolks and Chinese mushrooms on green beans as filling. Spread another layer of green beans and rice to cover the filling. Cover the dumpling with one dumpling leaf. 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 dumplings soaking in boiling water all the time.] Cook for about 2 1/2 hours 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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