Hakka Kocheng Dumpling Recipe

Name: Hakka Kocheng Dumpling
Ingredients: 225 gm glutinous rice; 60 gm marinated pork; 20 gm dry shrimps; 1 x salted egg yolk; 20 gm black mushrooms; 20 gm chestnuts (foong lut in Cantonese); 40 gm black-eye bean (mei tau); 5 piece bamboo leaves (soak in water); 1 piece lotus leaf; 5 gm black soya sauce; 5 gm five-spice pwdr; 5 gm sesame oil; 1 x salt and pepper to taste

by Global Cookbook

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Servings: 1

Ingredients

Cost per recipe $2.52 view details

225 gm glutinous rice
60 gm marinated pork
20 gm dry shrimps
1 x salted egg yolk
20 gm black mushrooms
20 gm chestnuts (foong lut in Cantonese)
40 gm black-eye bean (mei tau)
5 piece bamboo leaves (soak in water)
1 piece lotus leaf
5 gm black soya sauce
5 gm five-spice pwdr
5 gm sesame oil
1 x salt and pepper to taste

Directions

Note: Ko means "to wrap" (in Cantonese) and cheng means "to steam." The term is a misnomer as the traditional rice dumplings are always cooked by boiling in water for four to eight hrs, depending on size. Dumplings are usually steamed before serving.
Each recipe is for 1 dumpling. So make the necessary adjustments according to the number of dumplings you're making.)

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Amount Per Recipe	%DV
Recipe Size 347g
Calories 1020
Calories from Fat 88	9%
Total Fat 9.94g	12%
Saturated Fat 2.13g	9%
Trans Fat 0.0g
Cholesterol 56mg	19%
Sodium 352mg	15%
Potassium 612mg	17%
Total Carbs 194.92g	52%
Dietary Fiber 6.8g	23%
Sugars 0.41g	0%
Protein 30.99g	50%

Hakka Kocheng Dumpling Recipe

Ingredients