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Method :
Soak mushrooms and dried chest nut
overnight or a few hours before wrapping the dumpling. Wash and drain
dried oysters and dried shrimps. Soak glutinous rice for 3 hours and
above. Add oil, sugar, salt and dried shrimps. Mix well with glutinous
rice. Slice all fat meat, roasted meat and waxed meat to about 10g each
or small pieces up to your liking. Get salted egg yolk ready for use.
Wrapping process - this wrapping
involves 4 pieces of leaves. Place rice followed by all the ingredients
and then top off with a salted egg and finally place rice on top of the
filling. This dumpling should resemble a pillow (rectangular shape) so
bear that in mind when wrapping. Place rice on leaves first and then place
all the ingredients including the salted egg yolk in the middle of rice.
Top it off with another layer of rice to cover the fillings. Use straw
string to go around the dumping and tie firmly.
Finishing touches - put the rice
dumplings into a deep saucepan. Fill with enough water to cover. Use high
heat to bring the water to boil, then reduce to moderate heat. Continue to
boil for 6-7 hours. Remove and drain. Hang the dumplings to cool if you
want to reserve or serve hot.
For 10 servings
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