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Monday, December 17, 2012,11:17 PM by
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STEAMED RICE DUMPLINGS WITH ASSORTED MEATS

Serves :
4

Preparation Time :
14 hours

Cooking Time :
2 hours

Preparation Method :

  • Wash and soak glutinous rice for 12 hours. Drain and pour over some boiling water. Stand for 15 minutes. Place a tea towel in steamer.
  • Pour in glutinous rice and steam for 45 minutes. Remove from steamer, add salt and butter and mix well.
  • Combine seasoning ingredients and divide between two bowls.
  • Marinate pork in one bowl and chicken with chopped in one bowl and chicken with chopped ginger in the other for 1 hour.
  • Remove, reserving marinate and sauté pork and chicken for 5 minutes in hot oil; set aside.
  • Briefly steam and cut each mushroom into halves and remove stalks. Boil carrot.
  • Heat pan with a little oil. Pour in wine, stock and marinade of seasonings.
  • Mix corn flour with water, add to sauce, stir-ring until thick. Combine well with other filling ingredients and allow to cool.
  • Soak lotus leaves in hot water for 10 - 15 minutes, wash and dry. Open flat on table, alternate a layer of glutinous rice with a layer of filling. Cover with another layer of rice on top.
  • Fold lotus leaves to wrap into a dumpling, put into steamer to steam over high heat for 25 - 30 minutes.
  • Serve hot.

INGREDIENTS

Pastry

  • 1 kg glutinous rice
  • 4 teaspoons salt
  • 100 grams butter
  • 10 lotus leaves

Filling

  • 200 grams lean pork, diced
  • 300 grams chicken, sliced
  • 1 teaspoon chopped fresh ginger root
  • 250 grams Chinese barbecued pork(char sui), diced
  • 10 Chinese mushrooms, soaked in warm water for 20 minutes
  • 3 small carrots , chopped
  • 3 teaspoons wine
  • 250 ml stock
  • 4 teaspoons corn flour, combined with
  • 5 teaspoons water

Seasonings

  • 2 teaspoons salt
  • 4 teaspoons sugar
  • 5 teaspoons oyster sauce
  • 4 teaspoons light soy sauce
  • 4 teaspoons wine
  • 2 teaspoons water
  • Pinch pepper

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