Step 1

Boil bamboo leaves and strings for about 30 mins.Remove the strings and soak the leaves overnight. Rinse the strings and leaves before using.

Step 2

Marinate pork belly and keep overnight in the fridge.

Step 3

Wash and soak dried chestnuts overnight. Remove any remaining skin with a toothpick. Boil for about 25 minutes to soften.

Step 4

Wash and soak dried shiitake mushrooms for at least 3 hours

Step 5

Fry thinly sliced shallots (about 100 g) on medium heat until golden brown. Set aside fried shallots and the shallot oil.

Step 6

Chop garlic and shallots.

Step 7

Soak glutinous rice for at least 2 hrs.

Step 8

Drain and rinse glutinous rice.

Step 9

Wash and sauté dried prawns until crispy.

Step 10

Add chopped garlic, shallots, mushrooms, pepper, light and dark soy sauce and mix all the ingredients well

Step 11

Add boiled chestnuts (200 g), mushroom water and stir fry. Set aside 100 g chestnuts for final assembly.

Step 12

Taste and adjust seasonings according to preference.

Step 13

Remove and set aside to cool.

Step 14

Sauté cinnamon sticks, star anise, chopped garlic and shallots briefly.

Step 15

Add the marinated pork belly and mix everything well together. Add some water.

Step 16

Cover and simmer over medium heat for about 40 minutes till cooked (but not too soft as the pork will cook further when dumplings are boiled).

Step 17

Taste and adjust seasonings to your preference. Seasonings have to be strong as they will be diluted through the boiling of the dumplings.

Step 18

Remove and set aside to cool.

Step 19

Stir fry finely chopped shallots and pounded dried shrimps in a pan of shallot oil.

Step 20

Drain the soaked white glutinous rice and add to the pan. Mix well.

Step 21

Pour the seasoning and mix thoroughly. Taste and adjust seasoning to your preference.

Step 22

Remove and set aside to cool.

Step 23

Take 2 bamboo leaves and wipe dry with a cloth.

Step 24

Use the smooth side of the leaves to wrap the rice and fillings.

Step 25

Fold into a cone shape and put in 1 Tbsp rice and lightly press to sides with a spoon. Put in the fillings, ie pork belly, mushroom, chestnut, dried prawns, salted egg (optional) and some fried shallots. Put in 1.5 Tbsp of rice and compress with a spoon.

Step 26

Fold over the bamboo leaves forming a pyramid shape. Make sure that the 2 sides (‘wings’) of the leaves fully enclose the dumpling and form a tight seal. The 2 ‘wings’ must be firmly tucked against the sides of the dumpling to prevent leakage.

Step 27

Hold the dumpling firmly (with the 2 ‘wings’ locked in position) and tie the dumpling with the straw string tightly. Check that the 2 ‘wings’ are safely tied in position. Double knot the string.

Step 28

Put the dumplings in a pressure cooker pot of boiling water and cover and lock into place. Make sure that the water level is above the dumplings.

Step 29

Cook in the pressure cooker for about 45 minutes.

Step 30

Slowly release the pressure before unlocking the cover

Step 31

Take out one dumpling to test for doneness.

Step 32

Remove from the pot and hang to drip dry or place on a wire rack to dry before serving.