Preserved Mustard Cabbage Glutinous Rice Dumplings

Ingredients
1 kg glutinous rice
½ tsp chopped garlic
½ tsp chopped shallots
some bamboo leaves and hemps
raffia strings

Filling
150g salted Preserved Mustard Cabbage
150g peanuts
500g pork belly
150 dried shrimps, soaked
150g chinese mushrooms, soaked

Glutinous Rice Seasoning
1 tbsp oyster sauce
1 tbsp "Ceku" powder
1 tbsp salt
½ tbsp sugar
1 tsp pepper
3 tbsp fried shallot oil

Pork Belly Marinade
1 tbsp oyster sauce
1 tbsp light soy sauce
½ tbsp sugar
½ tbsp five spices powder
1 tsp sesame oil
1 tsp shaoxing wine

Preserved Mustard Cabbage and Peanuts Seasoning
1 tbsp oyster sauce
1 tbsp light soy sauce
½ tbsp five spices powder
1 tsp sesame oil
1 tsp sugar
1 tsp shaoxing wine
1 tsp pepper

Preparations
To prepare simmered preserved mustard cabbage and peanuts
1. Rinse the preserved mustard cabbage and cut into small sectionals. Soak in water for about 30 mins. Remove, squeeze its moisture.

2. Soak the peanuts into water for about 1 hr. Remove, cook with some boiling water for a while. Dish out and drain well.

3. Heat up 2 tbsp oil to fragrant chopped garlic and shallots. Add in preserved mustard cabbage, stir-fry briskly until aromatic, place in peanuts, toss well, then add in 3 bowls water and bring to boil.

4. Add in seasoning, stir well. Cover and simmer over medium heat until sauce is slightly thickened and absorbed. Remove and leave aside.

Preparations
To prepare glutinous rice, bamboo leaves and filling

1. Soak glutinous rice into water over night. Remove and drain well. Steam over high heat for about 30 mins until cooked thorough. Season with rice seasoning, mix well.

2. Soak the hemps and bamboo leaves into water until soften. Remove the bamboo leaves, wash with a brush, then rinse under running cool water. Cook the hemps and bamboo leaves into boiling water for 20 mins. Remove and drained.

3. Cut the pork belly into convenient pieces. Season with marinade, mix well. Marinate for 1 hr.

4. Heat up 2 tbsp oil to fragrant soaked dried shrimps, chesnuts and chinese mushrooms, stir-fry for a while. Remove from heat. Ready to use.

Method
1. Prepare 2-3 blades bamboo leaves and fold into a cone shape. Fill in 2 tbsp glutinous rice mixture, place in enough simmered preserved mustard cabbage and peanuts, add in a piece of marinated pork belly, chesnuts, chinese mushrooms and some dried shrimps, then cover with another 1 tbsp glutinous rice on top. Wrap well and tie tighten with the hemp.

2. Repeat the same method to finish the remaining filling and glutinous rice. Place the dumplings into a pot of boiling water (just cover the dumplings). Cover and cook over medium heat for approximately 4 hrs until cooked thoroughly. Remove from heat, drained and serve.