Hokkien Dumplings

I have been making this for the past few years. Every year, there are a different set of learning opportunities (or in another words....problems due to not enough dumplings making skills....lol). The first time I made it, it took me 15 minutes to wrap just one dumplings, then another 5 minutes trying to tie the dumpling. After that I would lose 1 or 2 dumplings while boiling them because they are not properly tied up, so the fillings disintegrate in the water. Even after I got everything boiled, cooked and intact, the dumplings tasted a bit bland because the flavours have all gone to the boiling water. Sigh...this is so difficult (teaching myself...haha...). But I did not give up. Despite all these disappointments, I never fail to make them during each Dragon Boat Festival. And there are improvements each year. ^_^ So, it isn't so bad after all.

Finally this year, I guess I have sorta "got it". I managed to finish wrapping 15 dumplings in about an hour and I did not lose any dumplings while boiling them. Just need to put more salt into the boiling water in the next dumpling-making sessions so the dumplings won't taste too bland when cooked.

This recipe makes about 15 dumplings.

Ingredients:

• 15 roasted chestnuts
  
• 8 salted egg yolks (divide into 15 portions)
• Mushrooms (soaked and prepare 15 portions)
• 1 garlic bulb
• 120g dried black eyed peas
• 20g dried shrimps
• 60g peeled shallot
• 400g glutinous rice
• 3 tbsp vegetable oil

1 day before the dumplings wrapping day:

• Soak black eyed peas, mushroom and glutinous rice.

Method:

1. Wash the dried shrimps quickly, do not soak.
2. Heat vegetable oil in a pan.
3. Saute shallots until almost golden, then add in dried shrimps and continue to saute the shallots and dried shrimps until very fragrant.
4. Put in black eyed peas and stir fry for a while.
5. Put in enough water to cover the peas, then put in 1/2 tbsp sugar, 1/2 tsp salt and 1 tbsp light soy sauce.
6. Cover and simmer until 90% dry and peas are soft.
7. Mix the peas and the rice in the same bowl.
8. Get all your ingredients lined up.
9. Overlap 2 bamboo leaves and make a cone. Put in some rice at the bottom of the cone, followed by salted egg yolk, chestnut and mushroom. Cover with more rice and wrap up the dumpling.
10. Once all dumplings are wrapped, boil enough water to cover all the dumplings and season the water with enough salt.
11. Once the water boils, put in all the dumplings and let it boil for 1 1/2 to 2 hours (if you prefer the rice texture to be softer).

Add in your favourite ingredients

Cover with more rice

And it's done

Ready for the tummy