Name: Bak chang - hokkien dumpling
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 8
Cuisine: En
Ingredients: Ingredients; 1kg glutinous rice, soaked overnight then washed and drained well; Bamboo leaves and raffia string for wrapping; 400g belly pork (remove skin) or deboned chicken meat ( I used lean meat); 150g dried mushrooms (soak till soft); 200g dried chestnuts ( soak overnight); 10 salted egg yolks; 100g dried prawns (soak till soft); 100g split green peas (soak till soft); 2 tsp chicken stock granules; 2 tbsp Chinese Five Spice powder; 3 tsp salt; 2 tsp sugar; 1/2 tsp pepper; 1 tbsp rice wine; 3 tsp dark soya sauce; 2-3 tbsp oil; 3 cloves garlic - chopped finely; 6 shallots - sliced thinly

Ingredients

Ingredients
1kg glutinous rice, soaked overnight then washed and drained well
Bamboo leaves and raffia string for wrapping

Filling:

400g belly pork (remove skin) or deboned chicken meat ( I used lean meat)
150g dried mushrooms (soak till soft)
200g dried chestnuts ( soak overnight)
10 salted egg yolks
100g dried prawns (soak till soft)
100g split green peas (soak till soft)
2 tsp chicken stock granules

Seasoning:

2 tbsp Chinese Five Spice powder
3 tsp salt
2 tsp sugar
1/2 tsp pepper
1 tbsp rice wine
3 tsp dark soya sauce
2-3 tbsp oil
3 cloves garlic - chopped finely
6 shallots - sliced thinly

Preparation

Preparation2 hours

Cook time1 hour

Method:
1. Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with a damp cloth.
2. Saute shallots and garlic until fragrant add in meat, dried prawns, chestnuts, mushrooms and seasoning. Stir well. Add 1/2 cup water and 2 tsp chicken stock granules. When pork is cooked, switch off fire and dish out filling ingredients.
3. Mix glutinous rice with 2 tbsp oil, 1 tbsp five spice powder, 1 tbsp dark soya sauce and 1 tsp salt. Stir thoroughly. Heat kuali and stir-fry seasoned glutinous rice till heated through. Remove to a big basin and stir in split green peas. Mix well.
4. Take two bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp filling and a piece of salted egg yolk. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string.
5. Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times. When cooked, remove the dumplings and hang to dry.

Notes:
1. You may subtituted blak eye peas in stead of splitted mung beans.
2. My dumpling just need 1 hour to cook, it is depend on how big your dumpling is.