Hokkien Dumplings Recipe

by Amy Beh

  • 500g glutinous rice, washed and soaked overnight
  • 100g black-eyed beans, soaked
  • 2 tbsp oil
  • 2 tbsp sesame oil
  • 2 tbsp chopped shallots
  • 1 tbsp chopped garlic
  • Dried bamboo leaves and hempstring, soaked

Seasoning (A)

  • 1¾ tbsp light soy sauce
  • 1 tsp Chinese five spice powder
  • ½ tsp pepper
  • 1 tsp thick soy sauce
  • 1 tsp sugar


  • 115g dried chestnuts
  • 8 dried Chinese mushrooms, soaked and halved
  • 250g deboned chicken thigh meat, cut into bite-sized pieces
  • 10 salted egg yolks
  • 50g dried shrimps, soaked and coarsely chopped
  • 1 tsp chopped shallots
  • 2 tbsp oil
  • ½ cup water

Seasoning (B)

  • 1½ tbsp Chinese five spice powder
  • 1¾ tsp salt
  • 2 tbsp sugar
  • 1 tsp oyster sauce
  • ½ tsp pepper
  • 1½ tbsp rice wine (optional)
  • 1¾ tsp thick soy sauce


  1. Heat oil and sesame oil in a wok and fry shallots and garlic until golden and fragrant. Add rice, beans and seasoning (A) to mix. Dish out and set aside.
  2. To make the filling: Soak chestnuts for about an hour. Put them in a saucepan. Add more than enough water to cover and boil until tender.
  3. Marinate chicken and mushrooms with seasoning (B). Heat oil in a wok and fry shallots and dried shrimps until fragrant. Add marinated chicken mixture and water then bring to a boil and cook for 10 minutes until gravy is reduced. Add chestnuts to mix. Dish out and set aside.
  4. Take two bamboo leaves, fold into a cone and scoop 2 tbsp rice into the cone. Add some filling ingredients and a piece of salted egg yolk and cover with more rice. Fold the leaves over then secure with hempstring. Finish up with the rest of the ingredients.
  5. Cook dumplings in a pot of water. Add 1 tbsp of salt and boil for 2-2¼ hours.

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