Mui Choy Dumpling

Ingredients:
500g glutinous rice (washed & soak for 5 hours)
3 tbsp cooking oil
1 tbsp chopped garlic
2 tbsp soy sauce
½ tbsp concentrated chicken stock
½ tsp salt
½ tsp 5 spiced powder
½ tsp pepper
Some bamboo leaves and hemps string

Filling:
1tbsp chopped garlic
120g sweet Mui Choy (wash & soak for 20 minutes)
150g pork belly (dice)
80g peanut (soaked)
3 pc cloves (丁香)
1 pc star anise (八角)

Seasoning:
1½ tbsp soy sauce
1 tbsp oyster sauce
1½ tbsp sugar
½ tsp sesame oil
¼ tsp salt
Drops of dark soy sauce
½ tsp MSG
Starch for thickening

Method for filling:

1. Drain Mui Choy and chopped.
2. Heat up oil and sauté garlic until fragrant. Add in Mui Choy, peanut, meat, cloves and star anise and stir fry.
3. Pour enough water to cover the ingredients, add seasoning and bring to boil, turn to low heat and simmer for ½ hour, then thicken and set aside.

Method for rice:

1. Heat 3 tbsp oil in wok. Sauté garlic and then add in rice, stir-fry well, toss in other ingredients and dished out.
2. Use 2 pieces of bamboo leaf and fold into cone shape, fill half with rice and stuff with 1 tbsp filling, cover with another half of rice, then fold leaf into triangle shape and tie up with hemps string firmly.
3. Boil half pot of water with 2 tbsp salt, add in dumpling (covered with water), put on lid and cook for 3 hours until dumplings cooked.