Chinese Pork Rice Dumpling

Ingredients (Outer wrapping):
40 pieces dried bamboo leaves (soaked over night, drained)
A bundle of plant-based string (soaked over night)
800g glutinous rice  (soaked over night and drained)

Ingredients (Main Filling):
400g pork (cut into small pieces)
2 tbsp oil
2 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
1 tsp 5-spice powder
A pinch of sugar
A pinch of salt
A pinch of pepper
10g dried prawn

Ingredients (Other Fillings):
200-300g shelled/halved mung bean (soaked over night, and drained)
10 Chinese mushrooms (soaked and thinly sliced)
4 salted egg yolk (mashed)

Method:

1. Marinate the pork in light soya sauce, dark soya sauce, 5-spice powder, sugar, salt, and pepper for about 3 hours.
2. Heat the oil in a wok.  Fry shallots till fragrant before adding marinated pork. Stir-fry till pork is cooked.
3. Pour it into a medium bowl and let it cool down.
4. Heat oil & stir well glutinous rice with 1 tbsp dark soy sauce, black-eyed peas, 1 tsp 5-spice powder and salt to taste for about 3-5minutes. Pour into a big bowl & leave it cool.
5. Take 2 pieces of bamboo leaves, line one on top of another, fold them from the middle and twist both ends up to form a cone/triangular pouch.
6. Fill the pouch with 2 tablespoons of glutinous rice, top with 1 tablespoon each of fried pork and mushroom, then about a tablespoon of mung bean, and 1 teaspoon salted egg yolk.
7. Complete the routine with 2 tablespoons glutinous rice, hold the pouch tight and close the leaves. Tie it with the string to make sure the dumpling is securely wrapped and no spill.
8. Repeat the steps till all ingredients are used up.
9. Half fill a large deep pot with water, bring it to a boil. Put the wrapped dumplings into the water, then top up more water to cover all dumplings.
10. Add a teaspoon of salt into the water and keep boiling it for about 3 to 4 hours.
11. Drain the cooked dumplings and serve hot.

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