Bak chang recipe - traditional hokkien dumpling guide

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