Ingredients Jump to Instructions ↓

  1. 1 kg Shallots

  2. 2 tbsp 2 tbsp 40 pcs Wrapping straw

  3. 10 strips Salted Egg (s)

  4. 10 pcs

  5. 250 g 10 pieces 50 g 50 g 20 pcs

  6. 1 tbsp 2 tbsp

  7. 1 1/2 tsp Premium Soy Sauce

  8. 1 tbsp Sugar

  9. 375 ml Five-spice powder and pepper to taste Sauce Mix

  10. Chicken Bouillon Powder

  11. 2 1/2 tsp Premium Soy Sauce

  12. 1 tbsp Premium Dark Soy Sauce

  13. 1 tbsp Hot water

  14. 625 ml Sugar

  15. 2 tbsp For Serving

  16. Sweet Soy Sauce

  17. or sugar

Instructions Jump to Ingredients ↑

  1. Saute ginger and shallot in 1 tbsp oil. Add pork belly 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 pork belly, peanuts, chestnuts, Chinese mushrooms and salted egg yolks as filling. Spread another layer of glutinous rice to cover thefilling. 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 the dumplings soaking in boiling water all the time.] Cook for about 1 hour until dumplings are cooked. Drain.

  6. Remove dumpling leaves. erve hot with either Lee Kum Kee Sweet Soy Sauce or sugar.


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