CHINESE DIM SUM: These rice dumplings had been enjoyed in China for hundreds of years and have a history behind them. They are readily available in restaurants and stores too, but it is nevertheless a rewarding experience to make them at home.

RICE DUMPLINGS IN BAMBOO LEAVES:

 

 

 

 

24 pieces bamboo leaves                                            

8 long straws or kitchen strings

dumplings:

    1 ¼ lb. glutinous rice                                                          

    1 tsp. salt

    6 oz. green split beans                                                        

    8 small dried mushrooms, soaked

    10 oz. pork belly; cut into pieces                            

    4 salty-egg yolks--home made or store bought from Chinese supermarket             

    4 peeled and washed dry chestnuts

seasoning for pork:

    1 tsp. salt                                                    

    ½ tsp. 5-spice powder

    dash sesame oil

 

 

 

Add seasoning ingredients to pork and let it marinate for 3 hours. Soak straws and bamboo leaves in boiling water to soften. Trim off tough ends of leaves if necessary. Wash thoroughly.

 

Rinse glutinous rice through several changes of water, drain and put in a bowl. Add salt and let it stand for 30 minutes. Soak split green beans, rinse and drain. Cut salty egg yolks, mushrooms and chestnut pieces into halves.

 

Hold 2 bamboo leaves together side by side. Bend and hold one end to form a leaf-bowl to hold ingredients. Hold this “bowl” in position with the left hand. With the right hand, add in a tablespoonful of rice; then the green beans. Add in 2 pieces of pork, 2 mushroom pieces, ½ an egg yolk and a piece of chestnut. Top this with 1 tablespoon of green beans then the rice. Slide in a 3^rd piece of bamboo leaf behind the leaf-bowl, adding to the “height” of the bowl. First fold in the original pieces of leave to seal the opening, then fold the 3^rd piece of leaf over tightly, making 3 corners of the dumpling. Tie and fix dumpling in shape with the straw or kitchen strings.

 

Place dumplings in a large stock pot with enough water to cover. Bring to a boil and cook dumplings for 2 hours.

 

Remove dumplings, cut the straw strings and unwrap dumplings to serve.