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Rice Dumplings with Golden Oysters and Dried scallops

Rice Dumplings with Golden Oysters and Dried Scallops

  • Difficulty Level: 4
  • Serves Serves: 2
  • Preparation

    35mins

  • Cooking

    180mins

Over 60 mins Pork Rice or Noodle Seafood Dinner Lunch Breakfast Chinese Food

What you’ll need

Ingredients

  • 90 g Glutinous rice
  • 90 g Mung beans (peeled)
  • 4-8pcs Dried bamboo leaves
  • 4 pcs Wrapping straws
  • 40 g Pork belly (cut into pieces)
  • 1 tbsp. Lee Kum Kee Chicken Bouillon Powder
  • 4 Semi-dried oysters (cooked)
  • 20 g Dried scallops (cooked)
  • 2 Salted egg yolks

Marinade

  • 30 g Five spice powder

Dipping

  • 1 tbsp. Lee Kum Kee Sweet Soy Sauce

Made with
Lee Kum Kee products

Chicken Bouillon Powder 1kg

Seasoning Powder

Chicken Bouillon Powder

How to make it

  1. Marinate the pork belly with five spice powder overnight. Soak the glutinous rice and mung beans separately for 6 hours. Soak dumpling leaves and wrapping straws in water for 2 hours.
  2. Drain glutinous rice and mung beans. Add half of the Lee Kum Kee Chicken Bouillon Powder into the glutinous rice, and the other half into the mung beans. Mix well.
  3. Drain glutinous rice and mung beans. Add half of the Lee Kum Kee Chicken Bouillon Powder into the glutinous rice, and the other half into the mung beans. Mix well.
  4. Divide ingredients into two equal portions. Stack two bamboo leaves together and twist to form a funnel shape. Add a layer of glutinous rice, followed by a layer of mung beans. Top with pork belly, 2 oysters, dried scallops, 1 salted egg yolk, remaining mung beans and cover with another layer of glutinous rice. Fold the bamboo leaves to completely enclose the filling and form a pyramid shape. Tie securely with the straws. Repeat each step for the other dumpling.
  5. Bring water to a boil in a large stock pot. Submerge the dumplings completely in water. Simmer on low heat for 3 hours.