Bak Zhang A.K.A Glutinous Rice Dumpling

• 40 pieces bamboo leaves dried, soaked over night, drained
• 4 1/3 cups glutinous rice soaked over night and drained
• 7/8 pound pork cut into small pieces
• 2 tablespoons oil
• 2 tablespoons light soy sauce
• 2 1/2 tablespoons dark soy sauce
• 2 teaspoons five spice powder
• sugar
• salt
• ground white pepper
• 4 shallots chopped coarsely
• 1/2 cup dried shrimps
• 2 1/16 cups bean black-eyed peas, soaked over night, drained
• 20 mushrooms Chinese, soaked and cut into half
• 5 egg yolk salted, cut into quarter, optional

1. 1. Marinate pork with light soy sauce, 1 1/2 tbsp dark soy sauce, 1 tsp five spice powder, sugar, salt & pepper for 2-3 hours.
2. 2. Heat oil in a saucepan, fry shallots till fragrant before adding marinated pork. Stir-fry till pork is cooked.
3. 3. Pour into a bowl & leave it cool.
4. 4. Heat oil & stir well glutinous rice with 1 tbsp dark soy sauce, black-eyed peas, 1 tsp five spice powder & salt to taste for about 3-5mins. Pour into a big bowl & leave it cool.
5. 5. Take 2 pieces of bamboo leaves, put on top of another, fold them from middle & twist both ends up forming a pouch.
6. 6. Fill the pouch with 2 tbsp of glutinous rice, top with 1 tbsp fried pork, 2 pcs of mushrooms, some dried shrimps & 1 pc salted egg yolk.
7. 7. Complete the task with 2 tbsp glutinous rice, hold the pouch tight & close the leaves. Tie it with string & make sure the dumpling is securely wrapped.
8. 8. Repeat steps till ingredients used up.
9. 9. Fill a large deep pot with water (the water should be able to cover the dumplings by 3 inches), bring to boil.
10. 10. Add a tsp salt into the water. Then put dumplings in it & keep boiling for 3 hours.
11. 11. Drain the cooked dumplings and serve hot.

bamboo leaves, rice, pork, oil, soy sauce, soy sauce, five spice powder, sugar, salt, ground white pepper, shallots, bean blackeyed, mushrooms chinese, egg yolk

Taken from www.yummly.com/recipe/Bak-Zhang-a_k_a-Glutinous-Rice-Dumpling-1692448 (may not work)