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

Ingredients

• 1 kg Glutinous rice
• 4 tbsp Shallots [chopped]
• 2 tsp Dried prawns [soaked, drained and chopped]
• 40 pcs Dumpling leaves
• 10 strips Wrapping straw
• 10 pcs Salted Egg (s) [yolks only]
• 250 g Pork belly [cut into 10 pieces]
• 50 g Peanuts [soaked and drained]
• 50 g Dried chestnuts [soaked and drained]
• 20 pcs Chinese mushroom(s) [soaked and drained]
• 1 tbsp Ginger (s) [chopped]
• 1½ tsp Lee Kum Kee Chicken Bouillon Powder
• 1 tbsp Lee Kum Kee Premium Soy Sauce
• 1 tbsp Sugar
• 375 ml Hot water
• Five-spice powder and White pepper Powder [ to taste]
• 2 ½ tsp Lee Kum Kee Chicken Bouillon Powder
• 1 tbsp Premium Dark Soy Sauce
• 625 ml Hot water
• 2 tbsp Sugar
• Lee Kum Kee Sweet Soy Sauce or sugar