Hokkien Meat Dumpling

Taken from The Malaysian Women's Weekly June 2003 Issue (Pic Googled)

Preparation: 40 mins (excludes soaking time)
Cook: 2 hours
Makes: 20 dumplings

1kg pork loin/ belly, cut into 20 pcs
1 1/2 kg glutinous rice
40 small dried Chinese mushrooms, stalks removed, soaked in water overnight
3 tbsps oil
2 tbsps minced garlic
40 dried chestnuts
1 tbsp dark soy sauce
Bamboo leaves, soaked in water for 2 to 3 hrs and wiped dry

Seasoning for pork:
3 tbsps dark soy sauce
3 tbsps light soy sauce
2 tbsps salt
1 tbsp cooking wine
2 tsps five spice powder

Seasoning for rice:
4 tbsps minced garlic
3 tbsps salt
2 tbsps dark soy sauce

Method:
1. Season pork with dark soy sauce, light soy sauce, salt, cooking wine and five spice powder. Set aside
2. Soak rice with enough water to cover for 4 hrs. Drain well and fry with garlic, salt and dark soy sauce. Mix well. Remove from the wok and leave to cool
3. Boil drained Chinese mushrooms in water to cover. Add 1 tbsp sugar. Allow to cook until soft, about 3 to 5 mins
4. Heat oil in a wok over a medium fire. Stir-fry garlic until brown and fragrant, about 5 mins
5. Add chestnuts and mushrooms. Mix well. Add dark soy sauce and mix well again. Dish out and allow to cool
6. Once the dumplings are folded, bring a large pot of water (it should be large enough to hold 20 dumplings) to a boil. Or bring 2 medium-sized pots of water to the boil. Once it comes to a rolling boil, add the dumplings. The water should cover the dumplings completely. Boil for 2 hrs over a high fire. If the water runs low, add more fresh boiling water. Never add cold water to the pot

How to fold dumplings:
A. Fold bamboo leaves into a shallow cone
B. Place 1 1/2 to 2 tbsps rice into the hollow of the cone. Add a piece of pork, 2 mushrooms and 2 chestnuts
C. Top with another 1 1/2 to 2 tbsps glutinous rice
D. Fold into a triangle and tie with string. Continue the process until all ingredients are used up