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Rice Dumpling with Braised Mushroom and Pork

  • Difficulty Level: 4
  • Serves Serves: 10
  • Preparation

    150mins

  • Cooking

    150mins

Over 60 mins Pork Appetizer Dinner Lunch Chinese Food Seafood

What You Will Need

Ingredients

  • Glutinous rice 1 kg
  • Shallots 2 tbsp [chopped]
  • Dried shrimps 2 tbsp [soaked, drained and chopped]
  • Dumpling leaves 40 pcs
  • Wrapping straw 10 strips
  • Salted Egg (s) 10 pcs [yolks only]
  • Pork belly 250 g [cut into 10 pieces]
  • Peanuts 50 g [soaked and drained]
  • Dried chestnuts 50 gsoaked and drained
  • Chinese mushroom(s) 20 pcs [soaked and drained]
  • Ginger (s) 1 tbsp [chopped]
  • Shallots 2 tbsp [chopped]

Seasoning

  • Lee Kum Kee Chicken Bouillon Powder 1 1/2 tsp
  • Lee Kum Kee Premium Soy Sauce 1 tbsp
  • Sugar 1 tbsp
  • Hot water 375 mL
  • Five-spice powder and Lee Kum Kee White peppercorn Powder to taste

Sauce Mix

  • Lee Kum Kee Chicken Bouillon Powder 2 1/2 tsp
  • Lee Kum Kee Premium Soy Sauce 1 tbsp
  • Premium Dark Soy Sauce 1 tbsp
  • Hot water 625 mL
  • Sugar 2 tbsp

Dipping

  • Lee Kum Kee Sweet Soy Sauce or sugar

Made with
Lee Kum Kee products

Chicken Powder / Chicken Broth, Seasoning Powder, Soup Base

Chicken Bouillon Powder

Soy Sauce

Premium Soy Sauce
White Peppercorn Powder

Spice

White Peppercorn Powder
Sweet Soy Sauce

Soy Sauce

Sweet Soy Sauce

How to make it

  1. Saute ginger and shallot in 1 tbsp oil. Add pork belly and stir-fry until golden yellow. Add peanuts, chestnuts, Chinese mushrooms and sauce mix. Cook on low heat for about 1 hour until sauce thickens.
  2. Wash and soak glutinous rice in water for about 2 hours. Drain. Saute shallot and dried shrimps in 2 tbsp oil. Add glutinous rice and seasoning mix. Stir well until rice absorbs all chicken stock.
  3. Soak dumpling leaves and wrapping straws in water for 2 hours. Boil for 10 minutes before use. Drain.
  4. Use dumpling leaves to form a hollow. Spread a layer of glutinous rice over dumpling leaves. Put in pork belly, peanuts, chestnuts, Chinese mushrooms and salted egg yolks as filling. Spread another layer of glutinous rice to cover thefilling. Cover the dumpling with one dumpling leaf. Fold the leaves to form  dumpling shape. Wrap the two ends with straw to secure. Repeat the step to form 10 dumplings altogether.

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