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  • 300g Glutinous Rice
  • 150g Skinned Green Bean
  • 24pcs Bamboo Leaves
  • 12pcs Stings (44" in length)


  • 3 tbsp Oil
  • 4pcs Garlic
  • 5pcs Shallots
  • 1pc Star Anise
  • 1tsp Five-Spice Powder
  • 1tsp Pepper Powder
  • 1tbspn Dark Soy Sauce
  • 2tsp each Oyster Saucer, Light Soy Sauce, Sugar, Salt


  • 200g Minced Pork
  • 24pcs Dried Shrimps
  • 12pcs each Chestnuts Mushrooms Salted Egg


1. Rinse glutinous rice & skinned green beans seperately. Soak seperately for 5 hours and drain.

2. Heat up 3 tablespoon oil in wok, stir-fry chopped garlic, sliced shallot & star anise till golden brown. Add in oyster sauce, drained glutinous rice and sitr well. Add in five-spice & pepper powder, stir-fry till it turns aromatic. Lastly add in light soy sauce, dark soy sauce, sugar & salt, stir evenly. Set aside.

3. Cut Minced Pork into small pieces. Soak chestnuts overnight, then pick out skin from the slot. Rinse and boil over low heat until soft. Soak mushroom overnight and trim the stem. Rinse and squeeze out the water. Rinse dried shrimps and soak for 15 minutes, then drain. Heat up some oil; stir-fry dried shrimps till it turns aromatic. Dish out and set aside to cool. Rinse salted egg yolks and drain.

4. Base a pot with a few bamboo leaves, add in 11/2 teapoon salt and water (2-inch from the dumpling surface), and bring to boil over high heat. Add in wrapped dumplings and bring to boil. Switch to medium heat, continue boiling for 4 hours. Remove dumplings and hang dry.