Recipe for Hakka Kocheng Dumpling

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Yield:

Ingredients:

Amount	Ingredient
225 gm	glutinous rice
60 gm	marinated pork
20 gm	dried shrimps
1 x	salted egg yolk
20 gm	black mushrooms
20 gm	chestnuts (foong lut in Cantonese)
40 gm	black-eye bean (mei tau)
5 x	piece bamboo leaves (soak in water)
1 x	piece lotus leaf
5 gm	black soya sauce
5 gm	five-spice powder
5 gm	sesame oil

Instructions:

Instructions: Note: Ko means "to wrap" (in Cantonese) and cheng means "to steam." The term is a misnomer as the traditional rice dumplings are always cooked by boiling in water for four to eight hours, depending on size. Dumplings are usually steamed before serving.

Each recipe is for 1 dumpling. So make the necessary adjustments according to the number of dumplings youre making.)

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