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Rice Dumpling with Braised Mushroom and Pork

Rice Dumpling with Braised Mushroom and Pork

  • Difficulty Level: 4
  • Serves Serves: 10
  • Preparation

    150mins

  • Cooking

    150mins

Over 60 mins Pork Appetizer Dinner Lunch Chinese Food

What You Will Need

Ingredients

  • 1 kg Glutinous rice
  • 4 tbsp Shallots [chopped]
  • 2 tsp Dried prawns [soaked, drained and chopped]
  • 40 pcs Dumpling leaves
  • 10 strips Wrapping straw
  • 10 pcs Salted Egg (s) [yolks only]
  • 250 g Pork belly [cut into 10 pieces]
  • 50 g Peanuts [soaked and drained]
  • 50 g Dried chestnuts [soaked and drained]
  • 20 pcs Chinese mushroom(s) [soaked and drained]
  • 1 tbsp Ginger (s) [chopped]

Seasoning

  • 1½ tsp Lee Kum Kee Chicken Bouillon Powder
  • 1 tbsp Lee Kum Kee Premium Soy Sauce
  • 1 tbsp Sugar
  • 375 ml Hot water
  • Five-spice powder and White pepper Powder [ to taste]

Sauce Mix

  • 2 ½ tsp Lee Kum Kee Chicken Bouillon Powder
  • 1 tbsp Lee Kum Kee Premium Soy Sauce
  • 1 tbsp Premium Dark Soy Sauce
  • 625 ml Hot water
  • 2 tbsp Sugar

Dipping

  • Lee Kum Kee Sweet Soy Sauce or sugar

Made with
Lee Kum Kee products

LKK_ChickenBouillonPower_273g (2)

Seasoning Powder

Chicken Bouillon Powder - 273g

PRM SOYPRES 500ML FRONT V2

Soy Sauce

Premium Soy Sauce
SWEET SOY 207ML - FRONT VIEW

Soy Sauce

Sweet Soy Sauce

How to make it

  1. 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.
  2. 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.
  3. Soak dumpling leaves and wrapping straws in water for 2 hours. Boil for 10 minutes before use. Drain.
  4. 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.
  5. 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.
  6. Remove dumpling leaves. Serve hot with either Lee Kum Kee Sweet Soy Sauce or sugar.