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Pork and Chestnut Dumplings

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Pork and Chestnut Dumplings

 

1kg glutinous rice
600g belly pork
225g green peas
125g mushrooms
2-3 tablespoons dark soya sauce
225g shelled Chinese chestnuts
11/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon five spice powder
1 tablespoon Chinese wine
1/2 teaspoon borax
300g bamboo leaves
75g hemp

 

Preparation :
  1. Wash glutinous rice and soak overnight. Drain and rub in some dark soya sauce and borax.
  2. Cut pork into 4cm cubes.
  3. Wash and half chestnuts.
  4. Cut mushrooms into pieces after soaking for a while in a little water.
  5. Mix all the above ingredients with 2 tablespoons dark soya sauce, salt, five spice powder and sugar. Leave aside for 1/2 hour to 45 minutes.

Method :

  1. Overlap two bamboo leaves. Shape into a cone and spoon glutinous rice into it. Make a well in the rice and fill with marinated ingredients and some green peas.
  2. Cover ingredients with rice and fold leaf to form a pyramid-shaped dumpling. Secure firmly with hemp.
  3. Tie individual dumplings into bunches of 6 to 8. boil for 4 - 41/2 hours.

 

 
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Last Updated: 08/01/12