Rice Dumpling with Braised Mushroom and Pork | Recipes | Lee Kum Kee Home | HONG KONG

Ingredients

• Glutinous rice 1 kg
• Shallots 2 tbsp [chopped]
• Dried shrimps 2 tbsp [soaked, drained and chopped]
• Dumpling leaves 40 pcs
• Wrapping straw 10 strips
• Salted Egg (s) 10 pcs [yolks only]
• Pork belly 250 g [cut into 10 pieces]
• Peanuts 50 g [soaked and drained]
• Dried chestnuts 50 gsoaked and drained
• Chinese mushroom(s) 20 pcs [soaked and drained]
• Ginger (s) 1 tbsp [chopped]
• Lee Kum Kee Chicken Bouillon Powder 1 1/2 tsp
• Lee Kum Kee Premium Soy Sauce 1 tbsp
• Sugar 1 tbsp
• Hot water 375 mL
• Five-spice powder and Lee Kum Kee White peppercorn Powder to taste
• Lee Kum Kee Chicken Bouillon Powder 2 1/2 tsp
• Premium Dark Soy Sauce 1 tbsp
• Hot water 625 mL
• Sugar 2 tbsp
• Lee Kum Kee Sweet Soy Sauce or sugar