Bak chang recipe: savoury rice dumplings explained

Ingredients

• Recipe adapted from Table for 2... or More with changes
• 1 kg pork belly, cut into bite size
• 50 pcs dried chestnuts (size uneven), soak and boil for 15 mins, remove membrane bits in slits
• 20 salted duck eggs (some of my dumplings are without salted duck egg yolk), clean egg shells, separate egg yolks from whites
• Dried shitake mushrooms, soak in water to soften
• 2 bulbs of garlic, finely chop
• 100g dried shrimp, soak in water for 15 mins
• 1 kg glutinous rice, soak in water overnight, drain rice
• oil