Dumplings Recipe(Bak Chang)
Method :
Cut the belly pork into 10 large chunks and marinate for 2 days
with 2 teaspoons five-spice powder and 1 teaspoon salt.
Wash and drain the glutinous rice.
Mix well with some of the seasoning (1 1/2 tablespoons spicy salt,
1/2 tablespoon sugar,chicken cube,oil and pepper).
Soak the mung beans in water to clean.Drain and add the remaining
1/2 tablespoon each of spicy salt and sugar and mix well.
Wash and soak the Chinese mushrooms.Remove the stalks and mix well
with the Chinese mushroom marinade for 20 minutes.Steam for 10 minutes.
Wash and boil the lotus and bamboo leaves until soft.
Drain and towel-dry.Place 3 bamboo leaves on a lotus leaf.
Put a layer of glutinous rice on the bamboo leaves and add a layer
of mung beans.
Top with a preserved egg yolk,a piece each of belly pork and roast
duck and 2 cooked Chinese mushrooms.
Cover with a layer of mung beans and another layer of glutinous
rice.
Fold in the leaves to form a square dumpling,then tie firmly with
straw.
Prepare a deep saucepan and line with several bamboo leaves.Put in
the rice dumplings,then fill with enough water to cover them.
Use high heat to bring the water to a boil,then reduce to
moderate heat and continue to boil for 6 hours.
Remove and drain.
Serve hot.
