Submitted by:
 faves

Rice Dumpling with Braised Mushroom and Pork


Preparation Time:   150  (mins)
Cooking Time:   150  (mins)
Cooking Method:   Boil
Cook level:   Difficult
Serving Size:   10  (person)

Ingredients

Glutinous rice 1 kg
Shallots 2 tbsp [chopped]
Dried shrimps 2 tbsp [soaked, drained and chopped]
Dumpling leaves 40 pcs
Wrapping straw 10 strips
Salted Egg (s) 10 pcs [yolks only]
Pork belly 250 g [cut into 10 pieces]
Peanuts 50 g [soaked and drained]
Dried chestnuts 50 gsoaked and drained
Chinese mushroom(s) 20 pcs [soaked and drained]
Ginger (s) 1 tbsp [chopped]
Shallots 2 tbsp [chopped]


Marinade

Chicken Bouillon Powder 1 1/2 tsp
Premium Light Soy Sauce 1 tbsp
Sugar 1 tbsp
Hot water 375 ml
Five-spice powder and pepper to taste
Chicken bouillon powder 2 1/2 tsp
Premium Light Soy Sauce 1 tbsp
Premium Dark Soy Sauce 1 tbsp
Hot water 625 ml
Sugar 2 tbsp
Sweet Soy Sauce or sugar


Directions
  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. Serve hot with either Sweet Soy Sauce or sugar.


Tag: Rice Dumpling, Mushroom, Pork

  • Rice Dumpling with Braised Mushroom and Pork
  • XO Dried Scallops & Pork in Lettuce Cups
  • Kung Pao Chicken
  • Stir-fried Beef Fillet with Herbal XO Sauce
  • Chili Garlic Prawns Risotto
  • Steamed Fish in Premium Light Soy Sauce
  • Vegetables on Hairy Gourd with Premium Light Soy Sauce
  • Mushrooms on Vegetables with Premium Light Soy Sauce
  • Sauteed Pork Belly and Sea Cucumber
  • Jelly Fish in Stock

Find Us Online

RECIPES SEARCH
search