Bak chang recipe: savoury rice dumplings explained

Name: 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

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Glutinous rice, mushrooms, dried shrimp, dried chestnuts, etc. - Recipe Main Dish : Bak chang (zongzi / savoury rice dumplings) by Ah Tze

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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