Authentic Asian Rice Dumplings

Ingredients

Glutinous rice

2 cups

Dried bamboo leaves

10-12, soaked

Pork belly

1 pound, cut into small cubes

Salted egg yolks

4, halved

Dried shiitake mushrooms

1/2 cup, soaked and sliced

Dried shrimps

1/4 cup, soaked

Soy sauce

3 tablespoons

Oyster sauce

2 tablespoons

Cooking wine

2 tablespoons

Sugar

1 tablespoon

White pepper

1/2 teaspoon

Salt

to taste

Instructions

1. Soak the glutinous rice and bamboo leaves in water overnight to soften.
2. In a mixing bowl, marinate the pork belly with soy sauce, oyster sauce, white pepper, sugar, and cooking wine for at least 1 hour to enhance the flavor.
3. Boil the soaked bamboo leaves for 5 minutes, then drain and set aside to cool.
4. Take two bamboo leaves and overlap them, forming a cone shape by folding the leaves together.
5. Fill the cone with a layer of glutinous rice, followed by a layer of marinated pork, a salted egg yolk, a few slices of mushrooms, and dried shrimps. Top with another layer of rice to seal the filling.
6. Fold the bamboo leaves over the rice, ensuring the filling is securely wrapped. Tie the dumpling with kitchen twine to hold its shape.
7. Repeat the wrapping process with the remaining ingredients until all are used.
8. Place the wrapped dumplings in a steamer and steam for about 2 hours. Ensure there is enough water in the steamer to prevent burning.
9. Once cooked, let the dumplings cool for a few minutes before unwrapping and serving.