Kiam Zhang or Bak Zhang

40 bamboo leaves boiled for 20 minutes to soften, the wiped dry, and trim hard stalks away
20 pieces of 40 to 50cm straws or string tied to 2 bunches

1 kg glutinuous rice washed and then soaked in water to cover with 3 Tbsp of salt for at least 30 minutes
1/2 cup of oil rendered from pork lard
15 cloves of garlic minced
4 big onions minced
1/2 cup of red beans soaked for at least 30 minutes (optional)

1 kg pork belly remove skin and fat to render for the rice (see above), cut the rest into 20 pieces
10 rehydrated dried shitake mushrooms stalk removed and cut into half
20 chestnuts soak dried ones or scald fresh ones, remove all traces of membrane
20 dried prawns deep fried to light brown
10 raw salted egg yolks cut half
5 Tbsp deep fried sliced shallots either store bought or made with frying sliced small red shallots to light brown

Mix all the seasonings together, divide into 2 portions.
In a pan, heat up the lard, and then add the onions and garlic and fry till light brown.
Add the soaked rice and then one portion of the seasonings.
Stir through and set aside to cool.

The ingredients are not mixed together, use a tablespoon of seasoning for the mushrooms, and the rest for the pork.
So, in separate containers, you have rice, pork, chestnuts, mushrooms, dried prawns, salted eggs and fried shallots.
Set the water to boil in a pressure cooker before you start wrapping the dumplings. The water must be oversalted and add a tablespoon or two of oil to it.
When you gather the dumpling, put a tablespoon of rice in first, then sprinkle some shallots, 1 piece of pork, 1/2 mushroom, 1 piece of dried prawn, 1 piece of chestnut, 1/2 salted egg yolk, sprinkle a few red beans if using. Top off with rice and then wrap up.
Fully submerge the dumplings in the boiling water, add a tablespoon of oil to the water and then cook for 30 minutes under high pressure.
Drain the water completely when dumplings are cooked.
This recipe makes 20 huge dumplings. Enjoy!