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

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

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  • Lee Kum Kee
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Cooking tools:

  • Wok
  • Stove
  • Stockpot
  • Mixing bowl
  • Colander
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Measuring spoon
  • Slotted spoon
  • Plate
  • Kitchen towel

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

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