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This was my first experience making the dumpling, felt really good about it. I finally made it! Wrapping part was messy for the beginning but all went well for the rest of the session. Very delicious dumplings! Credits to Christines' Recipes.
Ingredients
60 pieces bamboo leaves
(Soaked overnight til softened. Wipe cleaned both sides. Into a large pot with hot boiling water, covering the leaves altogether. Cook with 1 tbsp oil, over high heat. Once boiled, remove from heat and keep warm with lid on).
1 kg glutinous rice ( soaked 1 hour, drained and seasoned)
600g peeled mung beans (soaked 4 hours or overnight. Drained, seasoned)
Fillings
350g pork belly, no skin ( cut into chunks, marinade and refrigerate 2 to 3 days)
8 shiitake mushrooms, soaked and shredded (saute till aromatic, seasoned and set aside)
10 salted egg yolks, halved ( store bought or homemade)- I did not have this.
To marinade the pork belly
2 tsp five spice powder
1and 1/2 tsp salt
1 tsp light soya sauce
1/2 tsp sugar
white pepper, to taste
a dash Shaoxing wine
Seasoning for shiitake mushrooms
1/2 tsp salt
1/2 tsp sugar
Seasoning for glutinous rice
1 and 1/2 tbsp salt
2 tsp sugar
1 and 1/2 tbsp oil
Seosoning for mung beans
3 tsp salt
2 tsp sugar
2 tsp oil
To wrap the dumpling
Watch here and here
Methods
Wrap the dumplings following the detailed video clips descriptions.
Place dumplings in a very large pot.
Cook in boiling water on high medium heat for 3 hours (I had mine for 2.5 hrs)
Drain out the dumplings and let it cool down.
( note: water has to cover all the dumplings during cooking).
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| so, you have to soak these bamboo leaves overnight. Something heavy has to sit on top of it to ensure all well-soaked. |
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| not much to prepare for the ingredients actually... pork belly is not shown here. |
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| here's the start of the tricky part smooth sides up layer them this way |
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| 1 heaped tablespoon rice 1 heaped tablespoon mung beans pork belly.....etc fold to the right, nice and firm |
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| fold to the left now, nice and firm |
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| take one bamboo leave to seal one of the open end. |
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| keep on going |
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| do the same job over the other side that is opened. |
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| can't believe I have finally done all these, phew..... |
My two darlings ate it right away as soon as its ready..
This is how we had it, a bit of soya sauce, a bit of sugar too, yum!
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