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Steamed Savoury Dumplings in Lotus Leaf ~ 荷叶肉粽

The Dragon Boat festival (which falls on 25th June) is approaching and it is this time of the year that a lot of dumplings, savoury and  sweet will be on sale.  There are a few legends linking to this festival and if you are keen to know more about the festival, just take a look 'here'.
My mum used to make delicious dumplings and when she was making them, my siblings and I would hover around her requesting her to make special ones for us, with more filling, and we would make our markings on them.
It's a pity that I wasn't able to learn the art of wrapping  dumplings with bamboo leaves from her but now through watching videos and surfing the internet, somehow managed to make a mock dumpling with lotus leaves.  I tried to replicate the Cantonese dumpling by using the ingredients that my  mum used to wrap the dumplings.






Steamed Savoury Dumplings in Lotus leaf    ~   荷叶肉粽

 Ingredients
  • 400 gm glutinous rice, washed, rinsed and soaked overnight
  • 70 gm split mung beans, washed, rinsed and soaked overnight
  • 230 gm pork belly, cut into bite size
  • 25 gm dried shrimps, washed, rinsed and soaked for 20 mins.
  • 4 to 5 Shitake mushrooms, depending on size
  • 4 salted egg yolks, cut into half
  • 5 to 6 pieces lotus leaf
  • 2 shallots, chopped
  • 2 cloves of garlic, chopped
Seasoning for the pork belly
  • 1 Tbsp oyster sauce
  • 1 Tbsp light soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp Shaoxing wine
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp dark soy sauce
  • a dash of pepper
Method for Lotus Leaves
  1. Soak the lotus leaves in boiling water for about 40 mins.
  2. Remove and rinse in running water.
  3. Pat dry with paper towel, trim off the 'head' part, cut into 2 pieces.
Filling
  1. Wash, rinse the Shitake mushrooms till soft, stemmed.
  2. Season the pork belly with the above ingredients, preferably overnight.
  3. Rinse the pre-soaked rice in water, place on a steaming plate, mix in 1 tsp salt and 2 tsp oil and steam for about 30 to 40 mins. till soft.  (Ocassionally, can sprinkle on some water if the rice is still hard).
  4. Rinse the pre-soaked split mung beans, place on a steaming plate, min in 1/2 tsp salt, steam for about 30 mins. to soften.
  5. In a non-stick pan with some oil, lightly pan-fry the dried shrimps till fragrant, dish out.
  6. Saute the chopped shallots and garlic with some oil till fragrant, add in the pork belly and continue frying.
  7. Add in the mushrooms and continue cooking till meat is tender and cooked thoroughly, dish out.
Assembling the dumpling
  1. Lightly brush oil on the leaf especially on the part where you want to put the glutinous rice and the part to roll. This is to prevent the rice from sticking onto the leaf.
  2. Scoop a tablespoon of rice, flatten, add in 1 tsp of mung beans.  Place a piece of pork belly and mushroom on top, add in 1/2 salted egg and some dried shrimps.  Place another tablespoon of rice to cover the filling, fold and roll up the dumpling like a parcel.  Tie with a kitchen or hemp string to secure the dumpling like a parcel.
  3. Repeat step 2 till all the ingredients are used up.
  4. Place on a steamer plate and steam the dumpling for about 30 to 40 mins., on medium heat.
  5. Open up the dumpling and serve immediately.
  6. Yield :  8 dumplings.

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