DRAGON BOAT FESTIVAL RICE DUMPLINGS

EXECUTIVE CHEF Doron Wong

MAKES 9 DUMPLINGS

18 large, dried bamboo leaves
2 pounds Thai long-grain sticky rice
3 Chinese sausages, cut into 3 pieces
4 1/2 ounce slab pork belly, sliced 2 x 1/4 -inch thick
41/2 ounces dried shrimp
9 chestnuts, roasted and peeled*
9 salted duck’s egg yolks, cooked and cut in half
9 small dried shiitake mushrooms, rehydrated and cut into 5 pieces
9 ounces yellow split peas, soak overnight
9 one-inch strips kombu seaweed (found in Japanese markets or online)

• Soak bamboo leaves in warm water overnight, rinse until water is clear.
• Take 2 leaves with stem facing out. Overlap them lengthwise in reverse directions.
• With both hands, hold leaves about two thirds of the way along their length. At that point bend them so that they are parallel lengthwise and also overlap. This should produce a leaf pouch that you can cup firmly in one hand.
• Add a small amount of rice mixture, compressing with a spoon.
• Add a piece of sausage, a piece of pork, 1/2 ounce dried shrimp, one chestnut, one duck egg yolk, one mushroom, one ounce yellow split peas, and one strip kombu seaweed.
• Add more rice until you have nearly a full pouch. Compress firmly with a spoon.
• Fold leaves over the open top of dumpling, then around to side until dumpling is firmly wrapped. Should be pyramid shaped with sharp edges.
• Tie up dumpling tightly with cooking twine
• Steam for 1 hour, unwrap, and serve. *EDITOR’S NOTE: To roast chestnuts make an X in their flat side with a paring knife. Make sure you cut all the way through their outer shell. Place them on a baking sheet in a 450o preheated oven for 15-20 minutes. As soon as they’re cool enough to handle, peel them.
• This Recipe is from the ebook Street Eats