ECOB Dumplings
 Ingredients A
  • 300g ecoBrown’s Gold Wholegrain Rice Mix
  • 50g organic oats

  Seasoning for Ingredients A
  • 1 tsp salt
  • ¼ mushroom MSG
  • ¼ cup grape oil
  • 2 tsp brown sugar
  Preparation
  • 24 pieces bamboo leaves
  • 12 pieces hemp string/straws
 Ingredients B
  • Ginger (pounded/blended)
  • 150g yam cubes (fried)
  • 100g cashew nuts (soak to soften)
  • 30g shiitake mushroom (soak to soften)
  • 50g button mushroom
 Seasoning for Ingredients B
  • 1tbsp vegetarian oyster sauce
  • 1tsp salt
  • ½ tsp mushroom MSG
  • 1 ½ water (rice bowl)
  • 2 tsp brown sugar
Method:
  1. Soak ecoBrown’s Gold Wholegrain Rice Mix for 6 hours. Drain the water.
  2. Marinate Ingredients A with Seasoning A for 15 minutes and place into the steamer. Pour 500ml water into the steamer and steam for 45 minutes or more. After that, loosen the rice with a chopstick/spatula and leave it to cool.
  3. Heat up ¼ cup of grape oil in the wok/frying-pan. Add in the pounded ginger and the rest of the ingredients. Stir-fry till fragrant. Meanwhile, slowly stir-in seasoning B over medium heat.
  4. Take 2 pieces of bamboo leaves and stack them together. Fold near 1/3 of leaves and shape it into a cone.
  5. Spoon in 1 tbsp of Ingredients A and add 1 portion of filling (cooked Ingredients B). Then cover with 1 or 2 tbsp of Ingredients A again. Wrap up the ingredients and shape into a triangular parcel.
  6. Put all the dumplings into a large pot filled with water and boil for 30 minutes*. Remove and hang dry.

* Dumplings must be submerged in the boiling water at all times. Keep refilling the water when necessary.