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How to make it

  • 1. Heat up wok with enough oil to brown shallots, dish up set aside.
  • 2. Heat up enough cooking oil to sauté mushroom, chestnuts and dried shrimp by batches until
  • dry and fragrant. Dish up.
  • 3. Marinate pork belly for at least 2 hours (We marinate overnight).
  • 4. Heat up 2 tbsp oil, stir fry pork belly for a minute. Dish up
  • 5. Heat up enough cooking oil, pour in glutinous rice add in peanuts and seasoning, stir fry glutinous rice until well blend, taste test as you go. Dish up to a big basin.
  • 6. Using 2 pieces of the bamboo leave turn or shape into a cone, half fill with glutinous rice, add a piece of pork, mushroom, portion, chestnut and few dried shrimps and cover with glutinous rice to the top. Lightly press and cover with the extended ends of leaves and form into the shape of dumplings.
  • 7. Wrap up the leave and seal tight with a hemp or rafia string to secure the cone.
  • 8. Boil a large pot of water, twist the bundles of dumplings and drop in and boil for 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times.
  • 9. When cooked, remove the dumplings and hang to drip dry.
  • Note:
  • The dumplings must be immersed in boiling water all the time during cooking.
  • To watch the step by step video please refer to following link:

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