RICE DUMPLINGS WITH LOTUS LEAVES 裹蒸糉:
21 oz. glutinous rice
1 lb. skinless or split green beans
filling:
10 yolks
from preserved salted-eggs
10 pieces
BBQ duck meat
10 dried
mushrooms, soaked
20 pieces
pork belly
seasoning:
4 tsp. salt
2 tsp. sugar
2 tsp.
5-spice powder
½ tsp. white
pepper
¼ cube of
Knorr chicken cube
3 tbsp. oil
10 large lotus leaves
30 pieces bamboo粽 leaves + extra
20 pieces straw or kitchen strings
Cut pork into large pieces. Add 1 tsp. each salt and 5-spice powder and
marinate, refrigerated, for 1-2 days. Soak lotus leaves, bamboo leaves and
straw in boiling water to soften. Wash and dry with towels.
Wash and drain glutinous rice. Add in 2 tsp. salt, 1 tsp. sugar, chicken
cube and oil, mixing seasoning well with the rice. Soak green beans and drain.
Add 1 tsp. each salt and sugar into beans and let it stand for 1 hour.
To assemble: Arrange 1 lotus leave on work table. Place 3 bamboo leaves on
top, overlapping each other to avoid leakage. Put a layer of glutinous rice
over bamboo leaves. Top this with a layer of green beans. Place 1 salted-egg
yolk in one corner; then arrange 2 piece
of pork belly, 1 piece duck meat and 2 mushrooms randomly on the rice &
bean mixture. Top this with another layer of green beans, then the glutinous rice.
Fold up bamboo leaves and then the lotus leaf
to make a "square" package; and tie each package with 2 straw
strings.
Line a large stock pot with extra bamboo leaves and arrange dumplings on
top of leaves. Fill pot up with water, making sure dumplings are well submersed
in plenty of water to cover. Cover pot and bring to a boil over high heat.
Reduce heat to medium and boil dumplings for 3 hours to cook thoroughly. Add
more boiling water into pot as necessary during cooking. Take out. Cutting the straw strings and remove
the leaves to serve.
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