HAKKA RICE DUMPLINGS

 HAKKA RICE DUMPLINGS

2 bunch of bamboo leaves with straw as strings

1kg glutinous rice, wash and soaked overnight

1kg belly pork with skin

150g dried prawns, wash and soaked

15 salted duck egg yolks

15 chestnuts, soaked

15 dried mushrooms, soaked and then squeeze out water

2 heapful tbsp minced garlic

2 heapful tbspn minced shallots

1tspn 5-spice powder

1 tbspn shaoxing wine

1 square red bean curd

1 tspn pepper ppwder

1 tbspn sugar

3 tbspn dark thick soy sauce

Salt to taste

1. Trim off both ends of keaves. Put to boil with the straws in a large pan of water for 10 minutes. Leave to soak overnight.

2. Cut belly pork into 1/2” thickness pcs. Marinade pork pieces with red bean curd, rice wine, 1 tbspn dark soy sauce, 5-spice powder, white pepper powder and put into the fridge overnight.

3. Next day drain off water from the leaves and straws.

4. Heat oil in wok and fry 1 tbspn each the minced garlic and shallots. Add in drained dried prawns and fry together until garlic and shallots are lightly browned. Add in mushrooms and stirfry for a minute. Add in marinated pork and stirfry until fragrant and pirk is cooked. Dish out snd put aside.

5. Drain off water from the rice on a colander and let it drip dry.

6. Heat about 1/2 cup cooking oil in a wok and brown 1 tbsp each minced shallots and garlic. Add in drained rice and stirfry until well coated with the oil. Stir in 1 tbspn dark soy sauce for colour. Dish out and leave aside.

7. Gather all your ingredients on a large table.

8. You will need 3 leaves for each dumpling.