Preserved Vegetables and Vegetarian Duck Dumplings
500g glutinous rice, soaked for 6 hours, washed and drained
200g brown rice, washed, soaked for 6 hours, washed and drained
3 tbsp oil
100g small black mushrooms, soaked
400g preserved vegetables / mei cai, washed and cut into pieces
300g vegetarian duck meat, cut into small pieces
300g king mushrooms, cut into small pieces
400g yam, cut into small pieces and fried
½ tbsp vegetarian oyster sauce
½ tbsp sesame oil
½ tbsp light soya sauce
½ tbsp. dark soya sauce
½ tbsp Taiwanese thick soya sauce
1 tsp sugar
1 tsp five spice powder
1 tsp mushroom seasoning
30 pieces zhang leaves, washed, soaked and blanched
1 bundle hemp string, washed, soaked and blanched
- Heat up oil, stir-fry black mushrooms till fragrant. Add in the remaining B and stir well. Add in seasoning and stir- fry till dry and aromatic. Dish up.
- Using 2 pieces of leaves to fold into a cone. Fill in 2 tbsp rice mixture, ingredients B and top with another 2 tbsp rice mixture. Press and cover with extended ends of leaves and form into the shape of dumpling. Tie and secure with the hemp.
- Bring water to boil, put in dumplings and cook for 21/2-3 hours.