Sticky Rice Lotus Dumplings with Chilli Vinegar

Ingredients

• 6 lotus leaves (see note)
• 400 gm (2 cups) glutinous rice, soaked in cold water for 1 hour
• 1 tbsp peanut oil
• 15 gm ginger, finely grated
• 2 cloves garlic, finely chopped
• 4 skinless chicken thigh fillets, cut into bite-sized pieces
• 60 gm lap cheong (about 3), thinly sliced (see note)
• 20 gm dried prawns, soaked in hot water for 20 minutes, drained and coarsely chopped
• 80 gm dried shiitake mushrooms, soaked in hot water for 20 minutes, drained, stalks trimmed and coarsely chopped
• 2 tbsp Shaoxing wine
• 2½ tbsp dark soy sauce
• 2 tsp sesame oil
• 1 tsp caster sugar
• 6 spring onions, thinly sliced
• 4 salted duck eggs, yolks only, coarsely crumbled (see note)
• freshly ground white pepper
• Roast chilli vinegar
• 2 tbsp each grapeseed oil and rice vinegar
• 1 tbsp soy sauce
• 3 tsp dried chilli flakes
• 1 tsp each sesame oil and caster sugar