Ingredients

Main Ingredients

Sticky Rice

Dumpling Leaves

Malenka

Bacon

Small Shiitake Mushrooms

Soy Sauce 2 tbsp

Oyster Sauce 2 tbsp

Sugar 1/2 tbsp

Spring Onion

Shredded Ginger

Cooking Process

A few hours time consuming

Cooking Process

Some Hours Time

Measurement p>Shredded ginger moderate

Salty flavor

Cooking process

Hours Consumption

Normal Difficulty

Practice Steps for Bacon and Shiitake Mushroom Rice Dumplings

1

Destem and wash the small flower mushrooms, and cut them into small dices; rinse the bacon with water and then cut it into small dices; cut the green onion and ginger into shredded pieces; and set aside.

2

Heat the oil in a wok, add the green onion and ginger and sauté, then remove from the wok.

3

Into the bacon, mushroom diced stir fry evenly, to be fragrant, add oyster sauce, soy sauce 2 spoons, stir fry to the color.

4

Season with 1/2 tbsp sugar and stir-fry evenly.

5

Add the bacon and mushroom mixture to the soaked glutinous rice and mix well.

6

Wash the rice dumpling leaves thoroughly, take a piece and lay it flat.

7

Smooth side up, roll into a funnel.

8

Scoop in the bacon sticky rice and press down. (Leave some distance between the side of the rice and the side of the rice dumpling leaf)

9

Press the lower two sides of the rice dumpling leaf to the center, fold the upper leaf down to cover the glutinous rice, and nestle the growing leaf into a corner.

10

After wrapping the rice dumplings, tie them up tightly with Malian grass.

11

Packed rice dumplings into the pot, add water did not exceed the dumplings, high heat boil to medium-low heat for one and a half hours, turn off the fire to simmer for 1 hour.