White Pepper Crab Dumplings

Recipe courtesy of executive Chinese chef Brian Wong of Wan Hao Chinese Restaurant, Singapore Marriott Tang Plaza Hotel

some oil
20g red onion
20g brown shimeji mushrooms
25g white pepper sauce
50g fresh crabmeat
180g glutinous rice, soaked overnight
20g black-eye beans

White Pepper Sauce Ingredients
200g white pepper
100g margarine
350g minced garlic
350g minced dried shallot
250g golden syrup
2kg superior chicken stock
120g chicken seasoning powder
30g salt
100g chicken stock
300g salted butter
120g plain flour

Making the White Pepper Sauce
1    Stir-fry white pepper till fragrant before mashing.
2    Heat margarine in wok. Stir-fry minced garlic and shallot till fragrant. Add other ingredients (except flour) to stir-fry well. Add plain flour to thicken.

1    Heat oil in wok. Stir-fry red onion and mushrooms till fragrant.
2    Mix white pepper sauce, crabmeat, red onion and  mushrooms well in a bowl.
3    Roll up bamboo leaf (use 2 pieces if leaf is small) into a cone. Fill with adequate glutinous rice. Add some crab mixture filling and black-eye beans followed by some glutinous rice. Press rice tightly then fold down bamboo leaf top to cover the ingredients. Use fingers to press both sides of bamboo leaf tightly. Fold protruding leaf back to the edge. Tie with a straw string.
4    Place dumplings in boiling water. Cook for 2 to 3 hours over low heat.