How to make it
Sauté 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.
Wash and soak glutinous rice in water for about 2 hours. Drain. Sauté shallot and dried shrimps in 2 tbsp oil. Add glutinous rice and seasoning mix. Stir well until rice absorbs all chicken stock.
Soak dumpling leaves and wrapping straws in water for 2 hours. Boil for 10 minutes before use. Drain.
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 the filling. 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.
Put all dumplings in a big pot of boiling water. [Need to keep all the dumplings soaking in boiling water all the time.] Cook for about 1 hour until dumplings are cooked. Drain.
Remove dumpling leaves. Serve hot with either Lee Kum Kee Sweet Soy Sauce or sugar.