Meat Dumpling

02.07.10, i took some photo taking of my sil made meat dumpling as during the dumpling festive, we were so busy to make from morning to night and i have no chance to took a picture of it. That time, both of us has spent four solid day to tie the dumpling, really is hard work and hard money. And both of us are allergic to the bamboo leave and cannot sleep well in the night because of the hands keep itcy, is terrible experience.

Ingredient: 5kg of glutinous Rice, 20pcs of shallot, 10pcs of garlic, salt, sugar, aljinamoto, pepper and five spice powder and dark sauce.

600g of bamboo leave, soak overnight and wash with a cloth leave by leave.

4kg Pork belly- marinate with five spice powder, pepper, salt, light and dark sauce, sugar and salt and some minced garlic.

300g Chestnut- soak overnight and use toothpick to get rid of the red skin and boil for 5 mins.

200g shrimp - wash and fry with oil and pepper with a bit of sugar

200g of mushroom - soak overnight and cut into half and cook with oil and salt with a bit of sugar

Method:

1. Fry the shallot, garlic and pour in the rice with low fire, so that the rice will not form lumpy.

2. Start to tie with those ingredient prepare earlier on.

3. Boil in water for at least 2 to 2.5 hr, we usually will turn the position of the dumpling in the pot in 1 hr times, so that the dumpling can cooked fully.