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Hong Kong Dumplings

Category:  Chinese  Popular!
Author: Meng
Added On: 12/30/2005
Viewed: 5,831
Rating:Hong Kong Dumplings has been rated 3.00 by 425 users (3.00) votes 425

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Ingredients

700g glutinous rice, washed and soaked overnight, drained
125g lotus seeds, soaked for 1-2 hours until plumped up
500g split green beans (lok tau peen), soaked for several hours
12 pieces dried chestnuts
300g roast duck (buy from the roast duck stall)
300g roast chicken (buy from the chicken rice stall)
100g dried prawns, soaked
12 medium-sized black mushrooms, soaked
12 salted egg yolks

Seasoning for the rice:
2 tbsp light soy sauce
1/2 tsp pepper
1/2 tsp salt
1 tbsp sugar
2 tbsp dark soy sauce

Seasoning for the meat:
1 tbsp light soy sauce
1/2 tsp dark soy sauce
1 tbsp five spice powder
1 tbsp sugar
1/2 tsp salt
1/2 tsp pepper

Seasoning for the split green beans and lotus seeds:
1 tbsp salt
1/2 tbsp sugar
2 tbsp chopped garlic
3 tbsp corn oil
36 pieces dried bamboo leaves, soaked overnight hemp strings
Instructions
COMBINE glutinous rice with seasoning (A). Mix well and set aside. Heat 1 tablespoon oil in a wok, and saute 1 tablespoon chopped garlic until fragrant. Add in rice and stir-fry well for 1-2 minutes. Dish up and set aside.
Boil dried chestnuts in 3 cups of water for 30 minutes until soft. Remove traces of skin and set aside.

Season duck, chicken, dried prawns, mushrooms and chestnuts with ingredients (B). Heat 2 tablespoons of oil and saute the remaining garlic until fragrant. Add the seasoned meat. Stir-fry well, set aside.

Season split green beans and lotus seeds with ingredients (C). Set aside.

Arrange 2 bamboo leaves on top of each other. Put 3 tablespoons of glutinous rice on the leaves. Add 1 tablespoon of split green beans and 3 lotus seeds in the centre. Place a piece of chicken, a piece of duck, a chestnut, 1 black mushroom, some dried prawns and a salted egg yolk. Top up with 2 tablespoons of glutinous rice.

Cover with a piece of bamboo leaf, fold the bamboo leaves and tuck in the edges neatly. Bring both the two ends together and tuck in the edges to form a longish shape of dumpling or a pillow-shaped dumpling. Secure dumpling with hemp string at intervals, pull tight and knot twice to secure the entire packet.

Place prepared dumplings slowly into a pot of boiling water. Add a tablespoon of salt. Boil for 1 1/2-2 hours or until dumplings are cooked. Cooking time will be shortened to almost half if a pressure cooker is used.

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