Taiwanese Hakka Style Dough Dumplings (Zongzi)

Ingredients

• 30g shiitake mushroom (pre-soaked for 2 hours)
• 250g minced pork
• 80g preserved radish (chopped)
• 200g shallots (sliced thinly or chopped)
• 20g dried shrimps (soak with 100ml water and keep for later)
• 1 tbsp sugar
• 1 tsp salt
• ¼ tsp pepper
• ½ tsp five spice powder
• 1 tbsp light soy sauce
• 1 tsp corn starch (to be made into slurry with soaking water)
• 520g glutinous rice flour
• 210g rice flour
• 2 tbsp oil
• 300ml water
• 300ml room temperature water
• 20-30 pcs of bamboo leaves (soaked overnight and cleaned beforehand)
• Some kitchen twine or saltwater grass (sometimes comes together with bamboo leaves package)
• Oil for brushing