In a bowl, marinade the pork belly and set aside.
Rinse and Wash the glutinous rice and mung beans separately 3 -4 times until the water is clear. Soak them in cold water for 1 hour. Drain and mix well with the seasonings.
Wash the bamboo leaves and soak them in water for 30mins and then drain.
Then using a big pot, submerge the leaves in cold water and bring them slowly to a boil on low heat and simmer for 15mins. This step is to sterilise the leaves and to make them clean.
Drain the water and then wash the leaves. Set them aside.
To wrap the dumplings, layer two leaves together (smooth side up), 1 inch apart. Fold the bottom of the leaf up to form a cone.
Add 2 tbsp of seasoned rice into the cone, flatten it.
Then add 1 tbsp of seasoned mung bean, add 2 pieces of pork bellow, 4 pieces of dried mushroom, 1 chestnut and 4 slices of chinese sauces.
On top, cover with 1 tbsp of mung bean then 1 tbsp of rice.
Get another leave to wrap around the top and fold the leaf down and close the packet.
Use the bamboo string to wrap around the bamboo packet 7 to 8 times and double tie the string. Repeat this process until all the dumplings are done.
To cook the dumplings, place them in a pot and pour over some hot water to cover them.
Put the lid on and cook on medium heat for 3 hours. Ready to serve.
