Yam Rice Dumplings

Ingredients
550g glutinous rice, soaked for 2 to 3 hours and drained

Seasoning (A):
2 tbsp salt
1 tbsp sugar
2 tbsp oil
30 dried bamboo leaves, soaked till soft
Hemp strings, soaked

Filling
200g yam, diced
50g dried shrimps, coarsely chopped
100g Chinese sausages (optional), cut at a slant
5 dried mushrooms, soaked and quartered
2 tbsp oil

Seasoning (B)
1 tbsp Lee Kum Kee Premium oyster sauce with dried scallops
1/2 tbsp ng heong fun (Chinese five spice powder)
1/2 tsp pepper
1/2 tsp salt
1 tbsp light soy sauce
1 1/2 tbsp sugar
1 tbsp sesame oil
1/2 tsp chicken stock granules

Method
Marinate glutinous rice with seasoning (A) for two hours. Set aside. Heat oil in a wok, fry dried shrimps till fragrant. Add yam and mushrooms. Fry well. Add seasoning (B) to mix. Dish out and add Chinese sausages to mix. Fold bamboo leaves into a cone, add one tablespoon of seasoned rice then one tablespoon of filling. Top up with another tablespoon of glutinous rice. Tie with hemp string in bundles of 10 dumplings. Put into a pressure cooker containing enough boiling water. Cook for 45 to 50 minutes or boil the traditional way as you would for the Vegetarian-Style Nyonya Dumplings.

Thanks to Amy Beh