Wrapped and Steamed Rice Dumpling - Zhong

ricedumpling.jpg - 105161 Bytes
3 cups glutenous rice
450 g mung beans soaked overnight and shelled
175 g belly of pork
12 pcs chinese roast duck breasts (30mm square)
12 pcs chinese roast belly of pork (30mm square)
6 pcs. dried scallops
6 pcs chinese ham (30mm square)
12 salted duck egg yolks
6 dried shitake mushrooms
12 dried chestnut, soaked
1/2 cup dried lotus seeds, soaked
6 lotus leaves
12 large bamboo leaves
seaweed for tying (string may be used)

seasoning for rice
2 tsp salt
3 tbsp vegetable oil
1 tbsp sugar

seasoning for mung beans
2 tsp salt
1 tbsp sugar
1/8 tsp baking soda

seasoning for belly of pork
3/4 tsp salt
1/4 tsp chinese five spice powder

Wash and clean glutenous rice and soak in boiling water for one hour.
Drain and season.
Wash and clean mung beans and soak in boiling water.
Drain when cool.
Add seasoning.
Soak dried shitake mushroom till soft.
Remove stalk.
Soak dried scallops till soft.
Cut belly of pork into 12 thick slices and marinade for one hour.
Soak lotus leaves and bamboo leaves in boiling water till soft.
Trim stalk and 30mm base of leaves.

Use a 250mm square 150mm high lunch box as a mould.
Place a lotus leave in the box and lay two pieces of bamboo leaves criss cross on top with ends projecting.
Place one piece of mushroom in the middle, cap facing downwards.
Add 1/2 cup glutenous rice to form the base.
Add 1/4 cup mung beans on top.
Spread out on top in one layer the other ingredients, including 2 salted duck egg yolks, 1 pc dried scallop, 1 pc chinese ham, 2 pcs roast duck breast meat, 2 pcs roasted pork belly, 1 pc pork belly, 2 chestnuts and a few lotus seeds.
Top with 1/3 cup mung beans and cover with 1/2 cup glutenous rice.
Fold the bamboo leaves over the filling followed by the louts leave tightly seams facing up.
Unmould from box and tie up and secure with the seaweed or strings.
Repeat the same procedure for the other five dumplings.

Place the dumplings in a soup kettle of at lease 6 to 8 litre capacity.
Fill with water to cove all the dumplings.
Bring to a boil over high heat and boilng for four hours.
Top up with boiling water if evaporation takes place.
Unwrap to serve.
May dip in sugar or oyster sauce as condiment.

pictures and recipe from "chinese dim sum in pictures"