Ingredients Jump to Instructions ↓

  1. 1000g glutinous rice, soaked overnight then drained, add

  2. 2 tsp salt and 1/4 cup oil.

  3. Bamboo leaves and raffia string for wrapping

  4. Filling:

  5. 400g belly pork (remove skin) or deboned chicken meat

  6. 150g dried mushrooms

  7. 400 g split green peas - soak overnight, drain , add a

  8. 1 tsp salt and 3 tbsp of oil.

  9. Seasoning:

  10. For the Pork:

  11. 1 tbsp Chinese Five Spice powder

  12. 1 tbsp of light soya sauce

  13. 1 tsp salt

  14. 1 tbsp rice wine

  15. 2-3 tbsp oil

  16. For the mushrooms:

  17. 1 tbsp light soya sauce

  18. 1 tbsp sesame oil

  19. 1 tsp sugar

  20. 1/2 tsp pepper

  21. 1 tbsp oil

Instructions Jump to Ingredients ↑

  1. Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with a damp cloth.

  2. Marinate pork or chicken meat with seasoning.

  3. Marinate mushrooms with seasoning.

  4. Take two bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp of split green pea, a piece of pork and mushroom. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string.

  5. Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times.

  6. When cooked, remove the dumplings and hang to dry.

  7. Serves


Send feedback