Origin of dumpling: Every year on the fifth day of the fifth month of the Chinese Lunar Calendar is the grand festival for Chinese, called Dragon Boat Festival. It is to remember our great Chinese patriotic poet, Qu Yuan. He was a China’s first known poet and a minister of the State of Chu (situated in present-day Hunan and Hubei provinces) during the Warring States Period (475 - 221 BC). He was framed up by a traitor. By then, 
he felt desperate about the future of his country and live is meaningless to him. So, Qu Yuan embraced a stone, committed suicide in the Milou River(in the Hunan Province of today). Upon hearing of this news, hundred of villager raced boat on spot to search his body, but failed even to find his body. Villagers were worried Qu Yuan’s body would eat by fish so kept splashed the water with their paddles and threw glutinous rice dumplings wrapped in silk into the river in order to keep the fish away from his body. This tradition custom is still kept up until to now.
Ingredients: Prepared 70 strings for bind dumpling use, 140 large dried bamboo leaves, 3 kg glutinous rice, 70 small shitake mushrooms, around 30 cloves of garlic (roughly crushed), 20 cloves of red shallots (roughly crushed), 350g of dried shrimp (roughly crushed), appropriate quantity of dried chilies (blended), 70 of dried shallots and dried oysters, 35 salted duck egg yolks (1 egg yolk divide into 2), 30 of debone drumsticks (cut into appropriate size), appropriate quantity of salt, dark thick soy sauce, light soy sauce, oyster sauce, five spice powder, chicken stock powders and pepper.
List of preparing uncooked ingredients:
1. Marinate all cut chicken meat with appropriate salt, five spice powder, dark thick soy sauce, chicken stock powders, oyster sauce and a dash of pepper.
2. Ensure all seasoning mix well with cut meats. Then keep it in fridge overnight.
3. Soak 3kg of glutinous rice for overnight.
4. Soak mushrooms with pipe water till soft. Then trim all mushrooms stalks.
5. Boil bamboo leaves until the leaves turn soft. Then clean the smooth surface of bamboo leaves with wet fabric and clean water for about 2 times.
6. Rinse and clean the dried oysters and dried shallots.
List of preparing cooked ingredients:
1. Stir fry the marinated chicken meats with 3 tablespoons of cooking oil, 3 tablespoons of crushed garlic and 2 tablespoons of crushed red shallots until half cook. Set it aside.
2. Add in 1 tablespoon of cooking again , stir fry the mushrooms with 1 tablespoon of garlic and red shallots for a few minutes. Then set it aside.
3. This time we need to stir fry crushed dried shrimp, chilies and garlic with 1 tablespoons of cooking oil again. Stir fry until fragrant and dried shrimp body and garlic turn to brown.
4. Next thing to do is fry the glutinous rice. Add in 4 tablespoon of cooking oil, add all crushed red shallot in, fry until fragrant. Then stir fry with 3kg of glutinous rice.
5. Add in appropriate quantity of dark thick soy sauce, light soy sauce, oyster sauce, chicken stock powder and five spice powder. Stir fry the until all the sauce is totally mixed well with glutinous rice.
6. Rice up and set it aside for later use.
How to wrap dumpling:
Step 1: Pick 2 bamboo leaves, fold it into cone shape. Forth of the 2 parallel leaves side must shorter than the back one.
Step 2: Scoop a tablespoon of ready glutinous rice into the cone.
Step 3: Add in a chicken meat, mushroom, dried oyster, dried shallot, half salted duck egg yolk and 1/2 teaspoon of fried chili shrimp.
Step 4: Fill up the top with glutinous rice. (Don’t fill too much glutinous rice til full out of the cone edge). Use hand flatten the surface.
Step 5: Fold the parallel leave down toward the cone.
Step 6: Fold the left and right side corner firmly cover the cone.
Step 7: Wrap it around to form a pyramid shape.
Step 8: Then bind it with string.
#Continue the steps to make following dumpling.
Cooking:
1. Fire up charcoal to boiling the water.
2. Then place done wrapped dumpling into a big pot and boil it for up to 2 hours until dumpling are fully cooked.
