Delicious sticky rice dumplings traditionally made for Dragon Boat Festival. Unwrap the hot little parcels for an authentic Asian flavour experience! Are you up for the challenge?
|2 1/2 cups||(625 mL) Glutinous rice|
|16||Bamboo or banana leaves|
|1 lb||(454 g) Pork belly, skin removed and diced|
|1 lb||(454 g) Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs, diced|
|2 tsp||(10 mL) Chinese 5 spice powder|
|6 tbsp||(90 mL) Soy sauce, divided|
|4 tbsp||(60 mL) Oyster sauce, divided|
|1 tsp||(5 mL) White pepper, divided|
|5 tbsp||(75 mL) Vegetable oil, divided|
|2 tsp||(10 mL) Sesame oil, divided|
|70 g Dried shitake mushrooms, soaked and chopped|
|30 g Peanuts|
|6||Cloves garlic, minced|
|25 g Small dried shrimps|
|75 g Thinly sliced Chinese sausage|
|75 g Peeled roasted chestnuts, halved|
|4||Salted duck egg yolks, halved|
WASH the glutinous rice and soak in plenty of water overnight. Wash each bamboo or banana leaf and soak in water overnight.
PLACE pork belly in a small bowl and add half of the Chinese 5 spice powder, half the soy sauce, oyster sauce and white pepper. Toss to coat. Use the remaining ingredients and do the same with the chicken thighs. Place both in the refrigerator to marinade overnight.
HEAT 1 tbsp (15 mL) of vegetable oil in a large skillet over high heat. Stir-fry the pork until golden, add mushrooms and cook for 2-3 minutes more. Remove from the pan to a shallow bowl and drizzle with half the sesame oil. Heat another 1 tbsp (15 mL) of vegetable oil in the same pan. Stir-fry the chicken until golden brown, remove from the pan to a separate shallow bowl and drizzle with the remaining sesame oil.
WIPE the skillet and return to medium heat. Add the peanuts and toast in the pan to a light golden colour. Remove from the pan and set aside in a small bowl. To the same pan add 2 tsp (10 mL) of oil. Over medium-high fry the shallots for 3-5 minutes. Set aside in a small bowl. Wipe the pan and add 2 tsp (10 mL) of oil. Place over medium heat and add garlic and dried shrimps. Cook until fragrant, about 2 minutes. Transfer to another small bowl.
COOK the glutinous rice as per package directions.
ASSEMBLE all of your ingredients including Chinese sausage, roasted chestnuts and salted duck eggs in a row.
TO wrap, layer two bamboo or banana leaves in your palm, smooth side up. Cut off the rigid stems.
Form a cone using the top leaves and making sure the tip of the cone is sealed.
ADD 2-3 spoonsful of rice, add the rest of the ingredients inside and top with additional rice until the cone is almost full. Be sure to leave a small gap to give the rice room to expand.
FOLD the remaining part of the leaf over the top of the cone and wrap tightly around the dumpling. Tie a piece of string tightly around the dumpling to keep it together while boiling.
BRING a large pot of water to a boil then reduce heat to low. Place the parcels in the water making sure they are completely submerged. Cook, uncovered for 3 hours then cover and continue to cook for one more hour. Drain the water and enjoy while still hot!
Show More Comments
No Comments yet