Sticky Rice Dumpling
HARD 3-4 HOURS
• 2 ¾ pounds sticky rice (glutinous rice)
• 1 ¼ pounds split mung beans
• 2 pounds pork belly (prefer with some fat)
• 20 shiitake mushrooms (small size)
• 6 oz dry shrimp (medium to large size)
• 8 oz raw peanuts
• 70-80 bamboo leaves
• 10 salted egg yolk
• 4 tbsp ginger juice
• 2 tbsp chopped garlic
• 3 chopped shallot
• 3 tbsp soy sauce
• 2 tsp salt
• 2 tbsp dark soy sauce
• 1 tbsp sugar
• 4 tbsp Rose wine
• 1 tsp ground pepper
• 1 tsp five spices powder
• 2 tbsp sesame oil
• 3 tbsp cooking oil
• 2 tsp chicken powder
• 1 tsp five spices powder
• 1 tbsp salt
1 Soak sticky rice for 3 hours and drain.
2 Soak split mung beans for 2 hours and drained.
3 Cut pork belly into 20 pieces. Marinade for 24-48 hours. Lastly, add 2 tbsp cooking oil, mix well.
4 Wash & soak dry shrimp until softened.
5 Wash and soak dry mushrooms until softened (3-5 hours). Clean and remove stems. Rub mushrooms with 1 tsp cornstarch and then rinse with water. Drain well. Marinade with 1 tsp oyster sauce, ½ tsp sugar and ¼ tsp salt.
6 Boil raw peanuts for 30 minutes on medium heat until softened. Drain well and mix with ½ tsp five spices powder and 1 tsp salt.
7 Marinade sticky rice with seasonings.
8 Handling of bamboo leaves - cut away the tip and base of the bamboo leaves, soak for 5 minutes then clean with a wipe. Add 1 tbsp oil in a pot of water, bring to boil. Boil the leaves for 2 minutes then turn heat off.
9 Fold the bamboo leaves to form a pointy cup shape with smooth side facing in and rough side facing out. Add 1 tbsp sticky rice, 1 tbsp peeled split mung bean, 1 piece of pork, a few boiled peanuts, 3 dry shrimps, ½ salted egg yolk, 1 shiitake mushroom. Then cover with split mung bean and rice. Add 2 or 3 bamboo leaves to cover rice and ingredients completely. Tie the dumpling tightly with a long string.
10 Place the dumplings in a large pot before pouring boiling water into the pot. The dumplings should be submerged in the water at all times. Remove the bubbles on top of the water.
11 Use high heat to boil for 5 minutes, then 2 hours in medium-low heat. Add more hot water if needed.
12 Dumplings can be served with a dash of sesame oil and soy sauce.