Rice Dumplings festive

Saturday, 21 June will be the Rice dumplings festival. Yesterday, i took about 2h to prepare them. The night before need to soak the leaves with boiling hot water, and the other ingredients : rice, Chinese mushrooms, small bits size of Textured vegetable protein.

Ingredients for this recipe, i used :
(make 20 dumplings)
4 cups of glutinous rice - rinsed and soaked overnight.
10 Chinese mushrooms
some texture vegetable protein - soaked
chestnuts (bought off shelf)
some shredded ginger
5 spices beancurd - optional - diced
raw cashew nuts - optional
some preserved radish - optional

Methods :
1. For 20 dumplings, i soaked 22 leaves (with 2 extra). Next day, clean the leaves with a sponge to remove any dirt. Keep aside to dry.
2. Trimmed the stalks of the mushrooms, keep the water and halved them. Stir fry the mushrooms with light soya sauce and pepper. Dish up and set aside.
3. Squeeze dry the vegetable protein, and stir fry with some preserved radish. Lightly seasoned and dish up.
4. Stir fry the ginger and add in the rice. Pour in the mushroom water and seasoned with mushroom sauce, light soya sauce, sesame oil, 5 spices powder, and some agave syrup. Cook till the water dries up. Remove from heat and leave to cool.

5. For the wrapping (refer to You-tube videos on how to do it, i still need a lot of practice). 

6. After you finish, put the dumplings on a steamer and steamed for 35 minutes. When you start to smell the aroma of the leaves and rice, is about time. Open up one for testing. 

The rice should be transparent. Everything goes so lovely. Have fun !