Dragon Boat Festival (zongzi) - Chestnut turkey ZongZi

Dragon Boat Festival (zongzi)
53 Chestnut turkey ZongZi (10 copies)
A Materials:
(1) 600 grams of glutinous rice (Sweet Rice or Sticky Rice)
(2) 500 grams of turkey
(Marinade: 2 tablespoons of Shaoxing rice wine, 3 tablespoons of soy sauce)
(3) dried mushrooms (large) x 6
(4) Salted egg yolk x 5 (cut in half)
(5) peeled chestnut kernel x 20
(6) long, large pieces of bamboo (bamboo leaves) x 10 (or 20 pieces of medium-sized leaves)
(7) three feet long and a half thick cotton thread (rice dumplings rope) 10
B rice Seasoning:
(1) 2 tablespoons of home stewed turkey oil
(2) half a cup of minced onion
(3) 2 teaspoons of minced garlic
(4) 1 mushrooms with chopped mushroom stalks
(5) half teaspoon of black pepper
(6) 1 teaspoon of salt

How to Make it?

1. Prepare the rice, wash glutinous rice and soak with water overnight (or over 2 hours).
2. Prepare the turkey mean, have 500 grams of turkey cut into 10 long pieces and have turkey meat marinaded overnight.
3. Wash mushrooms and soaked the mushrooms in the water until they become soften.
4. crowd the mushrooms and cut off the stems of mushrooms, pick up five mushrooms and cut them into 1/4 small pieces
5. Make use of the mushroom stems, chop them into minced mushroom stems for mixed B glutinous rice later on.
6. wash Bamboo leaves and cut scrub hard pedicle and tail tip off, also prepare dumplings strings,  wash the strings for ready.
7. B material, have 2 tablespoons of turkey oil into the frying pan and fry with minced onion for about 6 minutes, add minced garlic, mushrooms, pepper and salt mixed fry for two minutes and them turn to low heat.
8. Mix with rice, drain the soaked rice and have it well mixed with B material in the pan, trun the fire off and take the mixed rice off in another container for stand by.
9. Warpping the dumplings
10. Have all items ready on the table
11. bind the leaves, Take a bamboo leaves and hold the bamboo leaves at the end, bend and converted into a third of the hollow triangular bucket.
12. start with the bottom of the triangular bucket, put  1 tablespoon of mixed rice in the bucket and lay two pieces of turkey meant, 2 rafts chestnuts, half peice of salted egg yolk, two mushrooms on the top of rice.
13. cover everything with one and a half tablespoon of sticky rice continually until the top is covered, depending on the length of the pieces, folded over the leaves and make the bucket into the shape of an ax, and have the extra long leaves folded  back.
14. wrap dumplings with dumplings warping strings, fastened for two round warps with slipknot.
15. Make as many as you want with rest of leaves and materials.
16. Take an appropriate high-pot, fill with boil water and put wrapped ready dumpling into the boiling water, adding more water until the water over dumplings for about 2 inches, cover it with medium heat simmer for 1 hour.
17. After 1 hour, open cover, and have the warped dumplings rearranged shift up and down, place the bottom of the dumplings to the top and so on, turn the small fire continued to simmer for about 40-45 minutes.
18. After 40-45 minutes, turn off fire but do not open cover yet, let the dumplings stew in the boiling cauldrons  for about 20 minutes.
19. After that, you are ready to serve your family with dumplings, you can eat dumpling with the sauce for different taste.